Egg & Chile Casserole
|Canned whole green chiles||3 Can (30 oz), seeded (2-3 Large Cans)|
|Corn tortillas||4 , cut into wide strips|
|Shredded jack cheese||4 Cup (64 tbs)|
|Tomato||1 Large, seeded and sliced|
|Milk||1⁄2 Cup (8 tbs)|
|Onion salt||1⁄4 Teaspoon|
|Ground cumin||To Taste|
|Garlic powder||To Taste|
Lay half the chiles in a well-greased 9-inch square baking dish.
Top with half the tortilla strips and half the cheese.
Arrange tomato slices on top.
Repeat layers, using remaining chiles, tortillas, and cheese.
Beat eggs with milk, salt, pepper, cumin, garlic powder, and onion salt; pour over tortilla mixture and sprinkle with paprika.
Bake, uncovered, in a 350° oven until puffy and set in center when lightly touched (about 40 minutes).
Let stand for about 10 minutes; cut into squares.