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
medium onion, chopped
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.
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.
Bake at 350 degrees F for 45 minutes.
You may substitute whole wheat noodles for the corn tortillas.
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