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Ingredients
- 2 (7 ounce.) cans whole green chilies, rinsed & seeded
- 1 1/2 lbs. Monterey Jack cheese, grated
- 4 Large eggs, slightly beaten
- 1/2 c. cool lowfat milk
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
Directions
- Line greased casserole dish with 1/2 chilies and sprinkle with half grated cheese. Repeat by using other 1/2 of chilies and the remaining cheese on top. Combine remaining ingredients and pour over chilies and cheese layers.
- Bake at 350 degrees for 35 min or possibly till lightly browned and set. Let cold 5 min before cutting into squares. Use as an accompaniment with enchiladas on as an appetizer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1422g | |
| Calories 4037 | |
| Calories from Fat 2326 | 58% |
| Total Fat 260.87g | 326% |
| Saturated Fat 140.04g | 560% |
| Trans Fat 0.0g | |
| Cholesterol 1445mg | 482% |
| Sodium 6509mg | 271% |
| Potassium 10991mg | 314% |
| Total Carbs 225.56g | 60% |
| Dietary Fiber 89.7g | 299% |
| Sugars 11.29g | 8% |
| Protein 244.74g | 392% |
