Cheesy Enchilada Casserole

This recipe has been in my family for over 30 years. My mother loved it so much that she had requested it from a friend of hers back in the 70's and she has been making it for our family ever since, and everyone that has tried it just loves it!! The recipe can be doubled and out into an 8x10 glass baking dish.

Berettachic @cook_2734389

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Ingredients

15 mins

4 servings

1 canevaporated milk (large)
1 canchopped green chilies, peeled
1 smalljar of pimentos
1 cancondensed cream of mushroom or chicken soup
1 tbsponion or more if preferred
1 cupAmerican cheese by the block, grated (I use deluxe brand, don't use Velveeta it won't taste right!)
1 dozenfresh corn tortillas

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Steps

15 mins

1

Preheat oven to 350°F.
2

Grease a 2 or 3 quart round casserole baking dish. (Round makes it a little easier to layer)
3

Grate 1 or 1-1/2 cup American cheese to your taste. You can buy this in the deli section or buy 1 block of Deluxe cheese in the lunch meat section of your grocery market.
4

Then, In a bowl mix ingredients 1-6 until thoroughly combined.
5

Layer the mixture with the tortillas in the prepared baking dish. Bake uncovered for about 45-50 minutes until bubbly.
6

Let stand for about 5 minutes before serving.