Green Chili Casserole

• 12 corn tortillas, softened in hot hoil and drained (Or use 1 small bag Fritos)
• 10 34 ounces cream of mushroom soup
• 10 34 ounces half-and-half
• 4 ounces green chilies (chopped, one small can)
• 1 cup cheese (shredded)

1. Combine and heat the soup and half and half until heated through.
2. In a 2 quart greased casserole dish, layer tortillas (or chips), soup and cheese.
3. (I did a smaller version and did three layers.)
4. Bake 30 minutes at 350 degrees.
5. Let stand for 10-15 minutes before serving.
6. NOTE: I was out of green chilies, but I was also making Chile con Queso using Rotel Tomatoes, so I used a little of that instead.
7. On top I added shredded lettuce, chopped onions, diced tomatoes and sliced black olives.
8. I'm guessing on prep time and bake time.

corn tortillas, cream of mushroom soup, green chilies, cheese

Taken from www.food.com/recipe/green-chili-casserole-476301 (may not work)