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| Easy and tastes as good as the long version (well, pert near)! |
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| 2 cans |
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Chopped green chilies |
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| 4 (6 inch) |
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Flour tortillas, cut into 1" strips |
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| ½ pound |
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Grated cheese, any kind |
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| 6 |
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Eggs |
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| 3/8 cup |
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Milk (a little less than ½ cup) |
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| ½ tsp |
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Each: pepper, cumin, and garlic powder |
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| ¼ tsp |
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Salt |
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| 1 tsp |
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Paprika |
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Salsa |
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| 1 |
Preheat oven to 350°. |
| 2 |
Spray 8" square pan with non-stick coating. |
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Drain chilies. Spread 1 can of chilies in pan. |
| 4 |
Top with half the tortilla strips, then half the cheese. Repeat layers, using remaining chilies, tortillas and cheese. |
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Beat remaining ingredients (except paprika) and pour over casserole. Sprinkle with paprika. |
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Bake uncovered for 40 minutes or until puffy and set in the center. |
| 7 |
Let stand 10 minutes before service. |
| 8 |
Serve with salsa. Ole! |
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