Chili relleno casserole

1 servings

Ingredients

Quantity Ingredient
Butter 6 or 8 corn tortillas.

Directions

FROM: HEALTHY MEALS AND MORE

Shred 2 cups cheddar cheese (low fat) and 2 cups monterey jack Chop 1 (4 oz) can green chilies (remove seeds) In a casserole, layer tortillas, cheeses, and chiles. Repeat layers. (Start with tortilla and end with tortilla and cheese.) In a bowl, beat until well blended: 6 eggs 2 cups milk 1 tsp salt 2 tsp paprika 1 tsp crushed oregano ½ tsp papper ¼ tsp garlic ¼ tsp dry mustard Pour egg mixture over all and bake at 325 for 1 hour. Let cool 10 minutes to set.

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