• 24 corn tortillas
  • 1-8oz. tub sour cream
  • 2 lb. ground meat *ground turkey or chicken works well too
  • 2 large cans whole green chilies
  • 1 large can cream of mushroom soup
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 2 cans chopped green chilies with diced tomatoes
  • 3 TBS ground cumin
  • 1/2 tsp. hot sauce
  • 3-12 oz. packages of shredded cheese


    In a large skillet, brown meat, onions, and peppers until meat is done. Cook over medium-high heat. Drain fat. Lower heat and stir in soup, green chilies with tomatoes and sour cream. Cook until all the soup is dissolved. Remove from heat. Spray 9 x 11 x 13” pan. Layer bottom of pan with tortillas. Layer tortillas with 1 can of whole green chilies. Top with meat mixture. Top with choice of cheese. Repeat all steps. Finish dish with cheese on top. Bake at 350, uncovered for 10-15 minutes or until cheese is melted. Serve hot. Makes 8 servings.

    Tip of the week: I recommend using two different types of cheese. Pepper jack and mild cheddar. Also, if you need to serve more than eight, just double the recipe as needed. Enjoy!
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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