
3 (7 ounce) cans whole green chile peppers, drained
10 ounces Monterey Jack Cheese, Shredded
8 ounces Mexican mix cheese, or cheddar, shredded
3 eggs, beaten
6 ounces evaporated milk
1/2 cup milk
3 tablespoons flour
1 (15 ounce) can green enchilada sauce
Directions:
1.Preheat oven to 350 degrees, spray 8x8 pan with cooking spray
2. Lay half the chilies evenly in bottom of dish (I like to break open my chilies so every inch of pan is covered, but this is optional). Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies.
3. In a bowl, mex together the eggs, milk, and flour, and pour over the chilies.
4. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes.
5. Sprinkle with the remaining Jack and Cheddar cheese and serve.
You can play around with the recipe the eggs and milk determine consistency so the batter can be thinned out with less egg and flour. Or thicken with a whole can of evaporated milk and eliminate the regular milk. I love the chilies so I use 3 cans you can cut it back to 2 cans or use fresh (you just have to roast and peel).
This is as easy as promised!!!! I am taking this to my other Mexican recipe night this week! Loved it!
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