I was in the mood for chili rellenos, but not in the mood to cook them. I just wanted something easy, without a mess. This fit the bill.
6 eggs
1 can evaporated milk
1 can chicken
can green chilies, sliced (I used 3/4 of a 27 oz. can, use can use as few or as many as to your liking.)
1 bunch of green onions, chopped
2 cups grated Monterey Jack Cheese
3/4 tsp. salt
fresh ground pepper
1 can evaporated milk
1 can chicken
can green chilies, sliced (I used 3/4 of a 27 oz. can, use can use as few or as many as to your liking.)
1 bunch of green onions, chopped
2 cups grated Monterey Jack Cheese
3/4 tsp. salt
fresh ground pepper
Beat eggs and milk together. Grease casserole dish or spray with non stick spray. Layer chicken, chili strips, cheese and onions. Pour egg/milk mixture over. Top with additional green onions.
Bake at 350 degreees until knife inserted comes out clean (45 to 60 minutes.)
Serve with fresh salsa, sour cream, and avocado slices if desired. Or top it off with Green Chili. (Guess I need to post the gluten free Green Chili recipe.)
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