A wonderfully simple and fluffy egg casserole that “puffs up like a soufflé,” with layers of green chiles and Monterey Jack cheese.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (8 ounce) can | Green Chiles |
| 1 pound | Grated Monterey Jack Cheese |
| 12 | Eggs |
| 1 (16 ounce) container | Dairy Sour Cream |
Instructions
- Preheat the oven to 350°F. Grease a 13”x9”x2” baking dish.
- Scrape the seeds from the green chiles. Drain and pat them dry.
- Create alternating layers of the green chiles and the grated Monterey Jack cheese in the baking dish.
- In a separate bowl, combine the eggs and sour cream. Beat well until smooth.
- Pour the egg and sour cream mixture over the layered chiles and cheese.
- Bake for 45-50 minutes, or until the casserole puffs up and is set in the center.
