Baked Corn Tortilla Casserole
Serves: 6
12 corn tortillas
1 10 1/2-ounce can cream of mushroom soup
1 10 1/2-ounce can cream of
en soup
1 cup milk
2 4-ounce cans green chilies diced, drained
1 pound sharp cheddar cheese grated
Heat oven to 350° F. Cut tortillas into narrow strips. Grease a 9 x 13-inch oven casserole. Mix soups with milk and pour a thin layer on bottom of casserole. Put a layer of tortilla strips over this followed by soup mixture, chilies, and cheese. Make another layer ending with cheese on top. Bake, covered, for 40 minutes or until hot and bubbly.
* I like Black olives, so I add these in as well then I top with some tomatoes cut up.:D
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