Description

Serve this wonderfully delicious souffle for your next breakfast, brunch or meatless dinner. It makes enough to feed a crowd, but it would be nice for leftovers as well.

Ingredients

• 27 oz. can diced green chilies
• 1 lb. sharp Cheddar cheese, grated
• 1 lb. Monterey jack cheese, grated (or Pepper Jack cheese)
• 5-6 eggs
• 14 oz. can evaporated milk
• 3 T. flour
• 1⁄2 t. salt
• 1⁄4 t. ground pepper
• 1 t. garlic powder
• 10 oz. can enchilada sauce

Steps

1. Preheat oven to 300 degrees,
2. Layer 1/3 of the diced chiles in the bottom of a 4 qt. baking dish; cover with a layer of Cheddar cheese; layer another 1/3 of the green chiles; cover with a layer of Pepper Jack cheese; layer with the remaining green chiles.
3. Separate the eggs; beat the yolks, then add evaporated milk, flour, garlic powder, salt and pepper; mix well.