Ingredients
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2 (4 ounce) cans green chilies (peeled, whole, mild & well-drained)
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1 tablespoon butter or 1 tablespoon margarine
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1/2 cup onion (chopped)
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8 eggs
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1 cup sour cream
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3/4 cup all-purpose flour
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1/2 teaspoon salt
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6 corn tortillas (5 1/2 in size, cut into sml pieces)
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2 cups shredded monterey jack cheese (roughly 8 oz by weight)
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sour cream (to serve as garnish)
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salsa (to serve as garnish)
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1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F.
- Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
- In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
- In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
- Stir in tortilla pieces + cheese & pour over chilies.
- Bake 25-30 min or till a knife inserted in the center comes out clean.
- Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
- TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.