Chili Relleno Casserole

Ingredients:

1 corn tortilla
1/4 can cream of mushroom soup
1/4 can diced green chilies
1 egg
1 ounce Monterey Jack cheese
1 ounce onions
1 ounce green peppers
1/2 ounce lettuce
1/2 ounce tomatoes
1 green onions
non-stick cooking spray

Procedure:

Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray. Cut tortillas into wedges. Mix together soup, chilies and eggs. Beat well. Grate cheese. Dice peppers and onions and mix with cheese. Layer casserole dish with half the tortilla wedges, half the soup mixture and half the cheese and vegetables. Repeat with a second layer of each. Place in hot oven and bake for 45 minutes. Chop lettuce, tomatoes and green onions. Place on top of casserole and serve.