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Green Chile Enchilada Casserole


  • 26 ounces evaporated milk
  • 2 cans cream of mushroom soup
  • 8 ounces diced green chiles
  • 1 small jar pimentos
  • 1 can sliced ripe olives
  • 1 medium onion, chopped


  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) in the bottom.
  2. Mix all ingredients 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.
  3. Bake at 350 degrees F for 45 minutes.

You may substitute whole wheat noodles for the corn tortillas.

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