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Ingredients
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound grated cheese mix of monterey jack and cheddar
1 cup shredded mozzarella cheese
1 cup milk
2 4-oz cans diced green chiles/diced roasted chiles
1 pound ground beef
1 medium onion chopped
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1 10-oz package corn tortillas
Instructions
Preheat oven to 350ºF.
In a saucepan, combine the soups, milk, and the mix cheese, reserving the mozzarella cheese for topping the casserole. Once the cheese is melted, stir in the green chiles. (Tip: add fresh roasted chopped chiles for a better flavor)
In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt and add to saucepan.
In a well greased 9×13 casserole dish, layer six of the lightly greased tortillas. Spread 1/2 of the mixture on top, followed by 1/2 of the shredded cheese . Repeat layers. Sprinkle reserved cheese on top.
Bake in preheated oven until heated through and cheese is melted, about 30 minutes. Let the casserole sit for 10-15 min