Oil a 13 x 9-inch pan. Throw a 1/2 inch layer of broken corn tortillas (soft, uncooked just as you take them from the plastic package) in the bottom.
26 ounces evaporated milk
2 cans cream of mushroom soup
2 large roasted Hatch green chiles,
seeds and skin removed, or
1 (8 ounce) can diced green chiles
1 small jar pimentos
1 can sliced ripe olives
1 medium onion, chopped
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Mix together. Put 1/2 this mixture over the broken tortillas. Top with Cheddar cheese and Monterey Jack cheese, shredded. Repeat these 3 layers again, starting with broken tortillas. Bake at 350 degrees F for 45 minutes.
NOTE: You may substitute whole wheat noodles for the corn tortillas.
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