Follow these steps for perfect results
Green Chiles
seeded
Corn Tortillas
cut into strips
Jack Cheese
shredded
Tomato
seeded and sliced
Eggs
Milk
Salt
Pepper
Ground Cumin
Garlic Powder
Onion Salt
Paprika
Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish.
Remove and discard seeds from green chiles.
Lay half of the chiles in the bottom of the prepared baking dish.
Top with half of the corn tortilla strips.
Sprinkle half of the shredded Jack cheese over the tortillas.
Arrange tomato slices on top of the cheese.
Repeat layers, using the remaining chiles, tortillas, and cheese.
In a separate bowl, whisk together eggs, milk, salt, pepper, ground cumin, garlic powder, and onion salt.
Pour the egg mixture evenly over the casserole.
Sprinkle paprika over the top.
Bake for 45 minutes, or until the casserole is set and the top is golden brown.
Expert advice for the best results
Add cooked sausage or ground beef for a heartier casserole.
Use different types of cheese for a more complex flavor.
Adjust the amount of spice to your liking by using different types of chiles.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm, cut into squares. Garnish with sour cream or salsa.
Serve with a side salad.
Serve with refried beans and rice.
Serve with guacamole and chips.
Pairs well with the spicy flavors.
Complements the richness of the cheese.
Discover the story behind this recipe
A variation of the classic Chile Relleno dish, adapted for easy preparation.
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