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.
Watch the Video!
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.