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Categories:Viewed: 51 - Published at: a year ago
Ingredients
- 4 cans (about 7 Oz. Can) Whole Roasted Green Ortega Chiles
- 4 Eggs, Separated Into Yolks And Whites
- 3 Tablespoons Flour
- 1 can (about 14 Oz. Can) Evaporated Milk
- 1- 1/2 teaspoon Salt
- 2 Chicken Breasts, Cooked And Shredded
- 1 cup Jack Cheese, Shredded
- 1 cup Cheddar Cheese, Shredded
- 2 cans (8 Oz. Can) Tomato Sauce
- Warm Tortillas, To Serve
Method
- Rinse and remove the seeds of the chiles.
- Set aside.
- Beat together the egg yolks with flour, evaporated milk, and salt.
- Set aside.
- Beat egg whites until fluffy.
- Fold egg whites into egg yolk mixture.
- Begin layering ingredients.
- In a 9x13 baking pan, start with a layer of chiiles, then half of the chicken, and the jack cheese, then the next layer of chiles, the remainder of the chicken and the cheddar cheese.
- Pour the egg mixture over the top and bake for about 40-45 minutes (or until golden brown) at 350 degrees F. Top with tomato sauce and bake another 15 minutes.
- Serve with warm tortillas.
