GREEN CHILE CASSEROLE

GREEN CHILE CASSEROLE 1 can cream of chicken soup 1 pound grated cheese (I used a mix of monterey jack and cheddar) 1 cup milk 2 (4-oz) cans diced green 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, each tortilla cut into eighths Preheat oven to 350ºF. In a saucepan, combine the soup, milk, and the 3/4 of the cheese, reserving the remaining 1/4 for topping the casserole. Once the cheese is melted, stir in the green chiles. In a skillet, brown the beef with the onions. Add in the oregano, garlic powder and salt. In a well greased 9×13 casserole dish, layer half of the tortilla strips. Spread 1/2 of the beef mixture on top, followed by 1/2 of the cheese mixture. 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 minutes before serving if you want the slices to hold together.