In the late 60's early 70's my mother had a cabin in Park City, Ut. It was a fun place to be and she always fixed this for dinner. ~Vaunalee F.
12 corn tortillas -broken in pieces
1 can cream of celery soup plus 1 soup can of milk
1 -4 oz can of diced green chilis, mild
3/4 lb sharp cheese -grated
Mix together the soup, milk and green chilis and set aside.
In casserole dish layer 1/2 the broken corn tortillas, 1/2 the milk mixture and top with 1/2 the cheese. Repeat the layers. Bake at 350 for about 45 minutes.
Serve with a green salad.
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