green chile enchilada casserole
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 bott...
Ingredients
- 26ounceevaporated milk
- 2cancream of mushroom soup
- 2large roasted hatch green chiles,
- 1(8 ounce) can diced green chiles
- 1small jar pimentos
- 1cansliced ripe olives
- 1medium onion, chopped
Directions
- 1
Green Chile Enchilada Casserole Oil a 13 x 9-inch pan
- 2
Throw a 1/2 inch layer of broken corn tortillas (soft, uncooked — just as you take them from the plastic package) in the bottom
- 3
26 ounces evaporated milk 2 cans cream of mushroom soup 2 large roasted Hatch green chiles, seeds and skin removed, or 1 (8 ounce) can diced
- 4
Put 1/2 this mixture over the broken tortillas
- 5
Top with Cheddar cheese and Monterey Jack cheese, shredded
- 6
Repeat these 3 layers again, starting with broken tortillas
- 7
Bake at 350 degrees F for 45 minutes
- 8
NOTE: You may substitute whole wheat noodles for the corn tortillas.