|
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. 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 Green Chiles
1 Small Jar Pimentos
1 Can Sliced Ripe Olives
1 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. note: You May Substitute Whole Wheat Noodles For The Corn Tortillas. |
|
