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Name: Chili Verde Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 20 oz Whole green chilies; 6 Corn tortillas --; 1 lb Cheddar cheese -- grated; Desired; Grated; 2 c Milk -- canned or fresh; 1 lb Monterey Jack cheese --; Mrs Lee Williamson -- (Mary; Wyley Grisham); 1/4 c Flour; 6 Eggs -- well beaten; Additional

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INGREDIENTS

20 oz Whole green chilies
6 Corn tortillas --
1 lb Cheddar cheese -- grated
Desired
Grated
2 c Milk -- canned or fresh
1 lb Monterey Jack cheese --
Mrs Lee Williamson -- (Mary
Wyley Grisham)
1/4 c Flour
6 Eggs -- well beaten
Additional

Servings

INSTRUCTIONS

Preheat the oven to 300~F. Spray vegetable coating in a greased 3-qt 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~F for 30 minutes, then bake 15 minutes more at 325~F. Can be served with side dishes of sour cream and picante sauce. Formatted by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas, Junior League of Abilene. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chili Verde Casserole

20 oz Whole green chilies
6 Corn tortillas --
1 lb Cheddar cheese -- grated
 Desired
 Grated
2 c Milk -- canned or fresh
1 lb Monterey Jack cheese --
 Mrs  Lee Williamson -- (Mary
 Wyley Grisham)
1/4 c Flour
6 Eggs -- well beaten
 Additional

Preheat the oven to 300~F.  Spray vegetable coating in a greased 3-qt  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~F for 30 minutes, then bake 15 minutes  more at 325~F. Can be served with side dishes of sour cream and picante  sauce.    Formatted  by Margaret Garland DFYX18A  Source: The Best Little Cookbook in  Texas, Junior League of Abilene.    Recipe By     :    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 18 Servings

Calories: 31
Calories from Fat: 8 (26%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 2.5mg		1 %
Sodium 42mg		1 %
Potassium 118.5mg		3 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 4.3g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 31

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