Green Chili & Tortilla Casserole

This casserole is a Southwestern stack-and-bake that takes the flavors of enchiladas and skips the rolling. Quick-frying the corn tortillas for fifteen seconds a side is the move that separates a great version from a soggy one. The brief oil bath sets the corn so the tortillas hold their shape under the sauce instead of dissolving into mush.

The meat layer is straightforward but earns its keep. Ground beef browned with chili powder, salt, and pepper does the work of a long-simmered filling in about ten minutes. Cream of mushroom soup stands in for a from-scratch sauce, binding the layers and keeping them moist as they bake.

Mild canned green chiles bring grassy heat without overwhelming the dish, and chopped ripe black olives add a salty, briny pop in every bite. A blanket of cheddar on each layer means cheese in every forkful, not just on top.

Pro Tips

• Drain the meat well after browning. Excess grease pools at the bottom of the casserole and turns the tortillas oily.
• Tear the tortillas instead of cutting them. Ragged edges grip the filling and create more interesting texture.
• Bake uncovered until the edges bubble and the cheese on top is freckled with brown spots. That browning is where the flavor lives.
• Let it rest 10 minutes before scooping. Hot from the oven the layers slide; rested, they hold their shape on the plate.

Variations

• Swap the cream of mushroom for cream of chicken and use shredded rotisserie chicken in place of beef.
• Use pepper jack instead of cheddar and add a chopped jalapeño to the meat for real heat.
• Stir a half cup of corn kernels into the meat layer for sweetness and chew.