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Southwestern Chicken Thighs With Rice And Beans ChickenJancsi, Carol
Spiced Cornish Hens With Curried Onions And Potatoes Poultry: OtherJancsi, Carol
Summer Chicken Breasts ChickenJancsi, Carol
Tandoori Chicken Breasts ChickenJancsi, Carol
Tandoori-style Cornish Game Hens Poultry: OtherJancsi, Carol
Timothy's White Chili ChickenJancsi, Carol
Turkey - Easy Pot Pie From Your Turkey Leftovers Poultry: OtherJancsi, Carol
Turkey Marsala Poultry: OtherJancsi, Carol
El Torito Mexican Restaurant And Cantina Tableside Guacamole AppetizersJancsi, Carol
Fiesta Artichoke Dip AppetizersJancsi, Carol
Creme Brulee French Toast BreakfastJancsi, Carol
Cheesy English Muffins BreadJancsi, Carol
Cheddar Cheese Crescents BreadJancsi, Carol
Caramel French Toast BreakfastJancsi, Carol
Roasted Asparagus And Red Onion Quesadillas VeggiesJancsi, Carol
Best Chile Relleno Casserole MexicanJancsi, Carol
Spicy Baked Beans Side DishesJancsi, Carol
Jerry's Best Baked Beans Side DishesJancsi, Carol
Bourag - Armenian Squash Dish Side DishesJancsi, Carol
Corn Relish VeggiesJancsi, Carol
Full Page 4 x 6 5 x 7

2 (7-ounce) cans whole mild green chilies
1 pound jack cheese, shredded
1 pound cheddar cheese, shredded
4 eggs
cup milk
tablespoons flour
1 (8-ounce) can tomato sauce
1 (8-ounce) jar salsa

In a 9-by-13-inch casserole, layer chilies and cheese (two layers), beginning with chilies. Blend eggs, milk and flour and pour over chilies and cheese. Bake at 350° for 30 minutes.
Mix tomato sauce and salsa, pour on casserole and bake 20 minutes. Let stand 10 minutes.

6 servings
Keywords: Mexican   Category: Mexican    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 18, 2009 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
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