Chile Relleno Casserole
|Corn tortillas||1 Dozen, cut into 2 inch triangles, divided|
|Blue ortega chiles||1 Can (10 oz), diced, divided|
|Cream of celery soup||1 Can (10 oz)|
|Milk||10 Ounce, mixed into soup (1 Soup Can)|
|Mild cheddar cheese||8 Ounce, grated, divided (1 Block)|
Preheat oven to 375 degrees.
In a 9 x 13 inch baking dish layer the following: Line bottom with 1/3 of the tortillas, add 1/3 of the chile, cover chiles with 1/3 of the cheese.
Pour 1/3 of the soup mixture over cheese.
Repeat two more layers as above.
Bake 30 minutes, until cheese is bubbling.