Green Chile Enchilada Casserole
Layered corn tortilla casserole with a creamy evaporated milk and cream of mushroom sauce loaded with green chiles, pimentos and olives, finished with cheddar and Monterey Jack cheese.
MexicanVegetarianIntermediate50 minBy Northstar
Ingredients
Servings
8
- 0 corn tortillas, broken (as needed for 3 layers)
- 26 oz evaporated milk
- 21 0.5 oz cream of mushroom soup (2 cans)
- 8 oz diced green chiles
- 4 oz small jar pimentos
- 1 can sliced ripe olives
- 1 medium onion, chopped
- 0 shredded cheddar cheese, as needed
- 0 shredded Monterey Jack cheese, as needed
Instructions
- 1
Oil a 13x9-inch pan. Place a ½-inch layer of broken corn tortillas on the bottom.
- 2
Combine evaporated milk, cream of mushroom soup, green chiles, pimentos, olives and onion; mix well.
- 3
Put half the mixture over the broken tortillas. Top with cheddar and Monterey Jack cheese.
- 4
Repeat layers: broken tortillas, remaining soup mixture, and more cheese.
- 5
Bake at 350°F for 45 minutes.
Tags
vegetariancasserolegreen chileenchiladasMexican