Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 cans 27-oz. mild whole green chilis
- 2 cans 27-oz. green chili enchilada sauce
- 2 bags 16-oz. shredded Monterey Jack cheese
- 1 medium onion diced
- 4 eggs scrambled
- 1/4 cups egg whites (from carton)
- 4 tablespoons flour
- 1/4 cup whole milk
- 1 salt and pepper to taste
Preparation
Preheat oven to 350 degrees. Drain green chili (discard liquid) and cut into strips, lengthwise, set aside. Dice onion, set aside. Batter mixture: Beat egg whites until frothy and slightly stiff, scramble eggs, add salt and pepper to taste then fold into eggs; in a separate bowl add flour and milk (a little at a time) and whisk to make a thin batter, fold into egg whites and eggs until combined, set aside. To assemble casserole: In a casserole dish, place a layer of chili strips on bottom; sprinkle cheese generously on chili then top with diced onion sparingly; spoon thin layer enchilada sauce on top of cheese - continue to make layers until you get one-half of the way to the top of the pan, end with a layer of cheese. Pour the batter mixture on top of the entire casserole, allow the batter to drip down to the bottom of the casserole (you might not use all the batter), discard leftover batter. Place on top rack of oven and bake for approximately 30 to 45 minutes, until the top looks lightly golden and cheese has melted. I serve as a side dish or add Spanish rice and refried beans for a complete meal.
