Green Chile Enchilada Casserole


  • 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


  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.

You may substitute whole wheat noodles for the corn tortillas.