Chili verde casserole
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mrs Lee Williamson -- (Mary | ||
| Wyley Grisham) | ||
| 6 | Corn tortillas -- | |
| Additional | ||
| Desired | ||
| 20 | ounces | Whole green chilies |
| 1 | pounds | Monterey Jack cheese -- |
| Grated | ||
| 1 | pounds | Cheddar cheese -- grated |
| 6 | Eggs -- well beaten | |
| ¼ | cup | Flour |
| 2 | cups | Milk -- canned or fresh |
Directions
Preheat the oven to 300~F. Spray vegetable coating in a greased 3-qt casserole and line with corn tortillas (about 6) that have been softened in oil. If desired, quarter additional softened tortillas and line the sides of the dish. Split, seed and lay green chilies on top of the tortillas.
Sprinkle cheeses on top of green chilies. Mix eggs, flour and milk; beat well. Pour over cheese. Bake at 300~F for 30 minutes, then bake 15 minutes more at 325~F. Can be served with side dishes of sour cream and picante sauce.
Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas, Junior League of Abilene.
Recipe By :
From: Date: 05/28 File