Green Chile and Cheese Tamale Casserole

Instructions

1. 1Preheat your oven to 175°C. Lightly grease a 22.86 × 33.02 cm baking dish.
2. 2Finely dice the 1/2 medium onion and mince the 2 cloves garlic. Heat the 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic to the skillet and cook for 5-7 minutes, or until they are softened and the onion looks translucent.
3. 3In a medium bowl, combine the 1 cup sour cream, the about 305 g can of cream of mushroom soup, the 1/2 cup milk, and the 1/4 teaspoon salt. Add the softened onion and garlic mixture from the skillet to the bowl. Stir everything together until it is well combined.
4. 4Arrange half of the 12 count corn tortillas in a single layer at the bottom of the prepared baking dish. Sprinkle half of the about 113 g can of canned green chiles evenly over the tortillas, followed by half of the 2 cups Monterey Jack cheese.
5. 5Spread half of the creamy sauce mixture from the bowl evenly over the cheese layer. Repeat the layering process: add the remaining corn tortillas, then the remaining green chiles, and finally the remaining Monterey Jack cheese.
6. 6Pour the rest of the creamy sauce mixture evenly over the top layer of cheese. Bake in the preheated oven for 30-40 minutes. The casserole is ready when the top is golden brown and the edges are bubbling.
7. 7Let the tamale casserole cool for at least 10 minutes before cutting and serving. This allows the layers to set, making it easier to serve.

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