4.7/5
(19 Votes)
Ingredients
- 2 cans green chilies (5.75 oz each) seedless (or remove seeds)
- 1/2 pound shredded cheddar cheese
- 1/2 pound Monterrey Jack cheese shredded
- 1 can evaporated milk
- 4 eggs
- 1 jar of salsa (16 oz) for topping after cooking
Preparation
Step 1
Heat oven to 350 F.
In a glass 9 X 13 inch glass baking dish, spray bottom with Pam. Slice chilies and cover bottom of dish in one layer.
Next spread cheese over chilies evenly.
Mix together the eggs and milk and pour over the chilies and cheese.
Bake in oven 30 minutes until set.
Remove from oven and spread the salsa over the cooked chilies.
serve