Green Chile Enchilada Casserole Recipe

Green Chile Enchilada Casserole Recipe

Ingredients:

Corn tortillas (broken)
3-1/4 cups of evaporated milk
21.5 ounces of canned soup (cream of mushroom)
1 cup of chiles (green, diced)
1 jar of pimientos (small)
1 can of olives (ripe, sliced)
1 pc of onion (medium); chopped
Shredded cheese (Cheddar and/or Monterey Jack)

Instructions:

Grease a 13×9-inch baking dish. Place a half-inched layer from tortillas onto the base of the dish. Combine milk, soup, chiles, pimientos, olives, and onion; mix them well.

Place half of the mixture onto the tortillas and top it with shredded cheeses. Repeat the layering thrice, beginning with the tortillas.

Place inside the oven and bake (350 degrees F) for forty-five mins.

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