White enchilada casserole Detra Teal

White enchilada casserole

Submitted by: Detra Teal, former SSA HR Manager current Division Manager, County Human Resource Services

Editor’s Note: This was such a hit at SSA HR gatherings, that we contacted Detra at her new position to ask for the recipe! According to Detra, this casserole tastes even better on the second day—if it lasts— when eaten with crunchy tortilla chips.

INGREDIENTS

About 1 tablespoon olive or vegetable oil 1/3 - 1/2 onion, diced 1 pound ground beef or turkey 2 cans cream of chicken soup 1 cup sour cream 1 small can diced green chiles 10 white corn tortillas 2 cups of Monterey Jack and Cheddar Jack cheese (I may add an extra 1/3 cup of cheese if I have extra cheese in the house.) Seasoning salt/pepper/garlic powder/ onion powder to taste (more for ground turkey)

INSTRUCTIONS

1. Put oil in skillet and sauté onion about 3-5 min. Add beef or turkey, and brown. 2. While meat is browning, combine soup, sour cream, and chiles in a large bowl.

After meat is browned, add to mixture of soup, sour cream, and chiles. 3. Cut tortillas into triangles. (I usually cut into 8 triangles, but you can do 4.) 4. Line the bottom of a 9x13 inch baking dish with half of the tortilla triangles. (If using a glass dish, use cooking spray to prevent sticking.) Cover with half of the meat mixture. Add 1 cup of cheese. REPEAT. 5. Place dish in oven at 350 degrees for 30 minutes. Let it set about 10 minutes before serving and enjoying. 38