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Egg & Chile Casserole

Mexican.Chef's picture
Ingredients
  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
  Eggs 8
  Milk 1⁄2 Cup (8 tbs)
  Onion salt 1⁄4 Teaspoon
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
  Ground cumin To Taste
  Garlic powder To Taste
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Egg
Servings: 
4

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