Ingredients
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cooking spray
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2 (7 ounce) cans whole green chile peppers, drained
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8 ounces Monterey Jack cheese, shredded
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8 ounces Longhorn or Cheddar cheese, shredded
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2 large eggs
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1 (5 ounce) can evaporated milk
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2 tablespoons all-purpose flour
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½ cup milk (Optional)
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1 (8 ounce) can tomato sauce
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
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Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining chile peppers.
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Mix together eggs, evaporated milk, and flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour over chiles.
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Bake in the preheated oven for 25 minutes. Pour tomato sauce evenly over the top; continue baking for 15 more minutes.
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Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
Sherri
Recipe Tip
You can use enchilada sauce in place of tomato sauce.
Nutrition Facts (per serving)
387 | Calories |
28g | Fat |
12g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 387 | |
% Daily Value * | |
Total Fat 28g | 35% |
Saturated Fat 17g | 84% |
Cholesterol 140mg | 47% |
Sodium 1449mg | 63% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 1g | 5% |
Total Sugars 7g | |
Protein 24g | 48% |
Vitamin C 48mg | 53% |
Calcium 644mg | 50% |
Iron 2mg | 9% |
Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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