Description
A comforting casserole featuring layers of cheese and green chiles, perfect for family gatherings.
Ingredients
Scale
- 2 cans (7 oz each) whole green chiles, drained and patted dry
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (10 oz) red enchilada sauce
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer half of the green chiles flat on the bottom of the dish. Sprinkle half of both cheeses on top.
- Add another layer of the remaining chiles, then top with the rest of the cheese.
- Make the egg mixture: In a medium bowl, whisk together eggs, milk, cream, flour, baking powder, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the egg mixture evenly over the casserole. Bake uncovered for 35–40 minutes, or until the top is golden and the center is set.
- Add sauce: Remove from oven, pour the enchilada sauce over the top, and return to the oven for another 5 minutes.
- Serve: Let rest for 5 minutes before slicing. Garnish with cilantro if desired.
Notes
Store leftovers in an airtight container for up to 4 days. Freeze unbaked casserole for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg