Puffy Chile Relleno Casserole
Yield: 4 servings
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Ingredients
- 2-3 can(s) whole green chillies
- 1/2 cup(s) milk
- 4 corn tortillas cut into wide strips
- 1/2 teaspoon(s) salt, pepper, cumin & garlic powder
- 4 cup(s) shredded jack cheese
- 1 whole(s) tomato seeded & sliced
- 1/4 teaspoon(s) onion salt
- 1/4 teaspoon(s) paprika
- 8 whole(s) eggs
Preparation
- Place 1/2 chillies in well greased 9 X 9 pan. Layer half of the rest in following order: tortilla, strips, cheese, tomatoes. Repeat starting with Chilies, then beat remaining ingredients (except paprika which you sprinkle on) and pour over top.
- Bake 350 degrees for 40 minutes. Let stand 10 and cut
September 2012
This recipe is a personal recipe added by lknerl and has not been tested or endorsed by MyRecipes.
Puffy Chile Relleno Casserole Recipe at a Glance
- COURSE: Breakfast/Brunch
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