Green Chile Enchilada Casserole

Ingredients

• Corn tortillas, broken
• 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

Instructions

1. 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) on the bottom.
2. Mix together remaining ingredients. 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.
3. Bake at 350 degrees F for 45 minutes.

Notes

You may substitute whole wheat noodles for the corn tortillas.