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Egg & Chile Casserole Recipe
|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|
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 mg
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
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.