6 corn tortillas
20 ounces whole green chilies
1 pound monterey jack cheese, grated
1 pound cheddar cheese, grated
6 eggs, well beaten
1/4 cup flour
2 cups milk, canned or fresh
Preheat the oven to 300 degrees. Spray vegetable coating in a greased 3-quart casserole and line with corn tortillas (about 6) that have been softened in oil. If desired, quarter additional softened tortillas and line the sides of the dish. Split, seed and lay green chilies on top of the tortillas. Sprinkle cheeses on top of green chilies. Mix eggs, flour and milk; beat well. Pour over cheese. Bake at 300 degrees for 30 minutes, then bake 15 minutes more at 325 degrees. Can be served with side dishes of sour cream and picante sauce.
** I add cooked, shredded chicken to mine!
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