Red Chile Egg Chilada Casserole

Red Chile Egg Chilada Casserole

(8 servings)    Printable Version
  • 12 corn tortillas
  • 2 cups of grated colby/jack cheese
  • 1 28oz can of Las Palmas Red Chile Colorado Sauce
  • 6 Hickman Large Grade AA eggs
  • 1 Tablespoon lime juice
  • 1 cup Shamrock milk
  • and lemon pepper to taste
Lightly fry 12 corn tortillas. In bowl, whip eggs until light and fluffy, slowly adding milk, then whip lime juice into egg mixture. In 13x9 pan, line corn tortillas to cover bottom of pan. Pour egg mixture on top of corn tortillas. Pour half of red chile sauce on top of egg mixture, sprinkle cheese to cover mixture. Add the remaining corn tortillas to top of mixture. Pour remaining red chile sauce on top of corn tortillas, cover mixture with remaining cheese. Place in preheated 350 degree Fahrenheit oven for 35-45 minutes, depending on oven.


You can make this the night before, place in refrigerator, then cook in the morning-great to do on Christmas Eve for Christmas morning. You can also vary by using Green Chile sauce in place of red chile, but I recommend using flour tortillas for green chile sauce.

Mr Breakfast would like to thank Funchix for this recipe.

Comments About This Recipe
What do you think of Red Chile Egg Chilada Casserole?
From Desert Rat

Recipe submitter Funchix must be from Arizona... judging by the brand names that she dropped.

Comment submitted: 5/6/2018 (#20560)





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