Description
A golden Tex-Mex casserole layering tender green chiles, melted cheese, and a custardy egg base. Perfect for quick family meals or tailgates, this easy recipe bakes in 30 minutes and keeps for breakfast the next day.
Ingredients
2 cans (7 oz each) green chiles, drained
2–3 cups shredded Monterey Jack, Pepper Jack, or Cheddar cheese
4 large eggs, room temperature
1/2 cup milk or sour cream
2 tbsp flour
1/2 tsp salt (adjust if using salty cheese)
1/4 tsp black pepper
1/2 tsp garlic powder, or to taste
1 cup shredded chicken or halal turkey (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×9-inch casserole dish.
Drain and dry chiles in a colander. In a bowl, whisk eggs, milk, flour, salt, pepper, and garlic powder until smooth.
Layer chiles in the bottom of the dish, top with half the cheese, then spread the custard mixture over evenly.
Sprinkle remaining cheese on top and bake 25-30 minutes until golden and set. Let rest 5 minutes before serving.
Notes
Avoid opening the oven while baking to prevent a runny custard layer. Leftovers store well for up to 3 days.
For a vegetarian version, omit optional chicken/chorizo and substitute 1/2 cup diced tomatoes with green chiles for added moisture.
- Prep Time: 15
- Cook Time: 30
- Category: LUNCH
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: one slice (1/8 recipe)
- Calories: 240
- Sugar: 4g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 140mg