Minnesota is known for the "hot-dish" or casserole. This dish is a derivative of the Mexican enchilada hot-dish but a whole "heck-of-a" lot less spicy. Creamy and easy to assemble, Norwegian enchilada's are a perfect week night meal. Plus, it is perfect to bring to a neighbor in need or any potluck dinner. That's the whole enchilada, You betcha!!
Ingredients
- 1 3oz can green chili enchiladas sauce
- 2 cans cream of mushroom soup
- 2 lbs hamburger
- 1/2 white onion diced
- 1 small can sliced black olives
- 1/2 cup green onions
- 2 pkgs taco mix
- 1 1/2 cup water
- 1 lb Monterey Jack cheese
- 1 lb Colby Jack cheese
- 14 tortillas
Instructions
- Preheat oven 350°9×13 panIn a large skillet on medium heat to medium high heat, brown hamburger, add in 1/2 of the diced onion and stir. Drain the meat of extra grease and add taco mix seasoning, water and stir.In a separate bowl mix add cream of mushroom soup, green enchilada sauce. Drain the black olives and add them to the bowl. Take a bunch of the green onion and dice it small and add it to the bowl. In another bowl take 1Lb of each cheese put it in the bowl, the other half of the diced white onion and mix together.Take a thin layer of the enchilada/soup sauce and layer that at the bottom of the 9×13 pan. Meanwhile, take a tortilla and spoon some of the meat mixture in the middle of the tortilla. Place a spoonful of the cheese onion mixture on top of that and roll up the tortilla. Repeat this until the pan is full of tortillas. Take the enchilada/soup mixture and dump it over all the tortillas then sprinkle the rest of cheese/onion mixture over that. Then sprinkle the rest of the cheese over that. Spirinkle the top with black olives, chopped green onions and any left over meat.Take a cookie sheet and line it with foil and place the 9×13 pan on that cookie sheet and cover the pan with foil. Baked covered for 30 mins.Happy Eating!!
