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Green Chile Enchilada Casserole
Oil a 13 x 9−inch pan. Throw a 1/2 inch layer of broken corn tortillas (soft, uncooked — just as you
take them from the plastic package) in the bottom.
2
2
8
1
1
1
6 ounces evaporated milk
cans cream of mushroom soup
ounces diced green chiles
small jar pimentos
can sliced ripe olives
medium onion, chopped
Mix together. Put 1/2 this mixture over the broken tortillas. Top with Cheddar cheese and Monterey
Jack cheese, shredded. Repeat these 3 layers again, starting with broken tortillas. Bake at 350 degrees
F for 45 minutes. You may substitute whole wheat noodles for the corn tortillas.
Green Chile Enchilada Casserole
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