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  • 4 large or 6 small flour tortillas
  • 2 cans mild chopped green chiles
  • 4 c. Monterey jack cheese, shredded
  • 6 eggs
  • 2 c. milk
  • Dash of salt


  1. Grease 9x13-inch pan.
  2. Cover bottom of pan with 1/2 of the tortillas (cut so they don't overlap).
  3. Sprinkle with 1/2 of the cheese and 1/2 of the chile.
  4. Repeat layers of tortillas, chiles, and cheese.
  5. In separate bowl, combine eggs, milk, and salt and beat until well mixed.
  6. Pour over layered ingredients.
  7. Let stand in refrigerator overnight or for at least 6 hours.
  8. Preheat oven to 350º.
  9. Bake for 50 minutes or until puffed and bubbly. Cool for 5 minutes before cutting.

Servings: Makes 9x13-inch pan.