Prep 30 mins
Cook 15 mins
This recipe was give to my mom over 25 years ago. (When I was a very little girl, sometime in the early 80's.) My mom was at her dad's funeral, when food was still mostly homemade and not brought in by a catering company. No one touched it and she thought it looked interesting because of the green chilies, so she gave it a try and was pleasantly surprised. It was creamy, gooey, and a tiny bit spicy. It was the best comfort food she had all day. After finding the creator of the dish she went back for seconds to find that word had gotten around and it was gone.
- 2 (10 ounce) cans cream of mushroom soup
- 2 lbs shredded monterey jack cheese
- 3 dozen corn tortillas
- 6 california green chilies
- 1⁄2 cup milk
- Roast the green chilies in the broiler on high. If you have never roasted green chilies be sure to keep a watchful eye on the broiler. (Approximately 3-5 minutes on each side). The chilies can burn very quickly. Once both sides have lightly browned take out of oven.
- Place close to the sink. Turn water on cold let it run while you remove the skins, seeds and stems. It is much easier to do this step right out of the oven, even though it will be hot. So be careful. Place on a separate plate. Once you are finished using your hands tear into small strips.
- Using a non stick spray, lightly coat a 9.5x13.5x2 inch baking dish (approx 3 quart. Set aside.
- Get a sauce pan and pour both cans of cream of mushroom soup. Add a little of the milk (I just guessed 1/2 cup because I don't measure) until the "sauce" (soup) is not runny but not thick and lumpy. Find a happy medium. Put on a very low heat.
- While that is warming up start heating up the tortillas on the open burners of the stove. Only about 5 seconds on each side. Don't let the tortillas burn.
- Once tortillas are warmed and soup has gotten a little bubbly turn off soup. Have the cheese and chilies next to the baking dish and ready for the assembly.
- Using a ladle or big spoon, pour a thin amount of soup into the greased baking dish. This will help the bottom of the tortillas from being dry.
- Make two rows of tortillas, three for each row. Lightly coat the tortillas with soup then sprinkle generously with cheese and the strips of green chilies.
- Repeat until you have the top layer. You can garnish with green chilies, it makes it look, "interesting". (About 5 layers total).
- Bake at 350°F until the cheese is bubbly.
- NOTE: If you are not a big cream of mushroom fan you can always use cream of chicken and add some shredded chicken to it like enchiladas. Either way, it's very yummy! (Probably not something you would want to make all the time though).