Green Chilie Casserole - cream of mushroom soup

Method

• 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 350F 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).