Green Chile Enchilada Casserole

I hear that Hatch Green Chile will soon be in season.  They really are yummy, especially if you are in New Mexico and can get them fresh.  My family likes Hatch Green Chile in an enchilada casserole that my family has been making (and adapting) for at least 50 years.

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Ingredients:

1-2 lb. ground beef or chicken

1 onion, chopped

1 can cream of chicken soup

1 can cream on mushroom soup

1-2 cans Hatch Green Chile (depending on how spicy your family likes their food)

1 can tomatoes (whole, crushed, or blended)

12-16 corn tortillas or flavored or unflavored tortilla chips (like Doritos)

1-2 handfuls of shredded cheddar cheese (or more) (longhorn cheese or shredded "Mexican" cheese works well)

Instructions:

Cook the ground beef or chicken with the onion until browned (when cooked, shred the chicken).  Add the soups, the green chile, and the tomatoes and stir over medium heat until the mixture is warmed through.  If using the tortillas, heat some cooking oil and lightly fry each of the tortillas (they should still be pliable) and then allow them to drain on a paper towel.  Layer in a casserole dish with either the corn tortillas or the tortilla chips. If you want it extra cheesy, add some cheese after each meat layer.  Top with the cheese and put it in the oven until the cheese has melted.  Fast, easy. delicious, and even good as leftovers.  Enjoy!

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