This simple vegetarian recipe requires only a handful of ingredients to create a flavorful meal that can be served piping hot out of the oven or cooled and refrigerated for dinner another night.
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Things You'll Need
12 ounce can evaporated milk, (1)
10 ounce can enchilada sauce, (1)
1/4 cup flour
1 teaspoon paprika
Optional: 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups shredded Monterey jack cheese
16 green chiles (5-5.75 cans of whole chiles)
Combine Your Ingredients
Crack the eggs into a large mixing bowl and whisk until frothy. Add the milk, enchilada sauce, paprika, cayenne (if using) and salt.
Prep the Chiles
If your chiles are whole, open them with a knife and scrape out any seeds. Flatten them out by cutting one side with a knife or pulling them apart with your fingers.
Chopped green chiles would work in a pinch.
Add the Flour
Whisk in the flour, which will give the dish a little firmness and substance. Whisk quickly until the flour is incorporated.
Layer the Casserole
Arrange chiles in a single layer on the bottom of a 9 x 13 inch pan. Alternate ends so the chiles fit together in a straight line.
Add half of the Monterey jack cheese in a layer over the chiles.
Repeat: Add one more layer of chiles and then one more layer of cheese.
Then pour your entire egg mixture over the top.
Bake & Serve
Bake the casserole for about 45 minutes at 325 degrees Fahrenheit.
Serve immediately, along with warm flour tortillas, or cover and refrigerate for up to 5 days.
More Casserole Recipes, Please!
We've got a variety of casserole ideas to make throughout the week. Check out these faves: