Last updated 9 March 2010.
We are ovo-lacto vegetarians, meaning that we do occasionally eat eggs and dairy products. If you are feeding vegetarians who prefer to avoid all animal products, search your local grocery store for egg and milk substitutes. They are now generally available and work (and taste) just as well as the real thing.
The recipe below is an old family favorite. This dish is an excellent pot-luck contribution since it travels well and is as good warm (or even room-temperature) as it is hot from the oven. For a detailed explanation of how to put this dish together, along with pictures, visit our food blog.
2 cans cream of mushroom soup
1 can evaporated skim milk (optional)
1 large onion, chopped
1 small can chopped green chiles
12-16 ounces monterey jack cheese, grated
8-12 ounces mild cheddar cheese, grated
12-16 corn tortillas, torn into quarters
Combine the soup, milk, chopped onions, and green chiles. Stir until fairly smooth - some small lumps are no problem.
In a 9x13 pan, spread a thin layer of the soup mixture over the bottom to coat. Use about 1/3 of the tortillas to cover the bottom, add a layer of the soup mixture, then a layer of cheese.
Add two more layers of tortillas, then soup, then cheese.
Bake at 350 degrees for 45 minutes to 1 hour, until casserole is bubbly and cheese is nicely browned.
These cooking instructions are almost infinitely variable. You can bake it longer at a lower temperature, or for a shorter time at a higher temperature. You can cook it for 30 minutes or so, then continue cooking it later.