Last updated 6/12/2012 1:14:39 AM. Recipe ID 43642. Report a problem with this recipe.
Title: Chiliquiles casserole
Categories: Main dish, Casseroles, Tex-mex
Yield: 6 Servings
8 lg Eggs -- beaten
1 c Milk
1 Container (16 oz) --
1 cn (8-1/2 oz) cream-style corn
1 cn (4 oz) chopped green --
Chilies with their l
3/4 ts Salt
1/2 ts Freshly ground pepper
1/8 ts Ground red pepper
1 pk (8 oz) shredded Cheddar --
And mozzarella chees
6 Corn tortillas (6 in.) --
Into 1/2-inch strips --
1 c Diced plum tomatoes
1 Avocado -- diced
1/4 c Chopped fresh cilantro
1/4 c Sliced green onions
Whisk eggs, milk, cottage cheese, corn, chilies, salt and peppers in
large bowl. Stir in cheese and tortilla strips. Pour into shallow
2-1/2- or 3-quart casserole. Cover and refrigerate at least 2 hours
or overnight. Preheat oven to 325 degrees. Bake casserole 1 to 1-1/4
hours or until center is set. Cool 20 minutes. Spoon salsa on top.
Makes 8 servings. Salsa: Combine all ingredients in small bowl.
COMMENTS: If you haven't decided what to serve for Father's Day
brunch, try this. It is a do-ahead southwestern entree featuring
cheese, tortillas and eggs seasoned with green chilies. Prepared
salsa can be used instead of fresh.
370 calories per serving: 21 grams fat, 873 mg sodium and 251 mg
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