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Egg & Chile Casserole

Mexican.Chef's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 667 Calories from Fat 388

% Daily Value*

Total Fat 44 g67.6%

Saturated Fat 24.4 g122.2%

Trans Fat 0 g

Cholesterol 525.4 mg175.1%

Sodium 1410.3 mg58.8%

Total Carbohydrates 29 g9.7%

Dietary Fiber 2.7 g10.6%

Sugars 3.5 g

Protein 40 g80.1%

Vitamin A 46.2% Vitamin C 48.5%

Calcium 94.6% Iron 21.3%

*Based on a 2000 Calorie diet

Egg & Chile Casserole Recipe