This recipe comes from my Mom’s book. I’m not sure where she ever picked this up — probably from someone at church, after they brought the dish to potluck. Anyway it became a family staple.
The great thing about this Enchilada Recipe, is that it’s a good way to use up the rest of the tortilla chips in the bag. You know, the ones that are too crumbled to scoop up salsa. Though I don’t have that problem with Way Better Snacks Chips — they are pretty think and don’t crumble easily.
Heat oven to 350 degrees.
1 Onion, chopped
1 Green Pepper, chopped
Add & Simmer for 5 minutes:
1 can Evaporated Milk
2 cans Cream of Mushroom Soup
3/4 cup Rotel Tomatoes (or hot sauce)
- Pour over crushed Way Better Snacks’ chips (2-3 handfuls).
- Stir chips in.
- Bake 350 degrees for 35-40 minutes
- Let cool 15 minutes before serving.