Prep time: 15 min | Cook: 45 min | Total: 1 hr | Servings: 6 | Yield: 6 servings

I prefer this with some kick so I use habanero cheese or pepper jack and add either in the filling. I cannot explain how great this casserole is. Delicious is an understatement. Mouth-watering? Absolutely! What I am sure of is this is one of the easiest and quickest to make. My go-to for a busy weeknight and superb to serve to company. Try it and I am a hundred percent sure that you’ll crave this over and over again.

2 7-oz cans whole green chile peppers, drained
8-oz Monterey Jack cheese, shredded
8-oz Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 5-oz can evaporate milk
2 tablespoons all-purpose flour
½ cup milk
1 8-oz can tomato sauce

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, with cooking spray grease a 9 x 13-inch baking dish.

Step 3: Evenly lay half of the chilies at the bottom of your prepared baking dish. Sprinkle over half of the Jack and Cheddar cheese, then, cover with the rest of the chilies.

Step 4: Add the eggs, milk, and flour in a bowl. Mix well and pour this on top of the chilies.

Step 5: Place inside the preheated oven and bake for about 25 minutes.

Step 6: Once done, remove from the oven, then, evenly pour the tomato sauce on top.

Step 7: Place the casserole back in the oven and bake for another 15 minutes.

Step 8: Take the casserole out from the oven and immediately sprinkle over the rest of the Jack and Cheddar cheeses before serving. Enjoy!


For a spicier variety, use a spicy cheese in the filling like habanero or pepper jack or add a dash of hot sauce to the egg batter.

Nutrition Facts:

Per Serving: 387.4 calories; 139.9 mg cholesterol; 1449.4 mg sodium; 23.9 g protein; 12 g carbohydrates

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