Eggs Cheese Green Chiles And Sour Cream Bake Food

CHEESY CHILE AND EGG BAKE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
• In large bowl, stir together sausage, potatoes, chiles and 1 cup of the cheese. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• In large bowl, beat eggs, Bisquick mix, milk, sour cream and salt with fork or wire whisk until blended. Pour over potato mixture.
• Bake 35 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with crushed chips and remaining 1 cup cheese. Bake about 5 minutes longer or until cheese is melted.

GREEN CHILI EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat the oven to 350˚F.
• Mix the cheeses and then sprinkle 1 cup of the cheese (about 2/3) in the bottom of a casserole dish. Then dollop the green chiles evenly over the cheese.
• Place the flour in the bottom of a bowl and use a whisk to slowly mix in a little of the milk to make a paste, then continue to pour the milk in while whisking until it is all smoothly combined. Then add the eggs into the milk, season with salt and pepper, and use the whisk to combine well. Pour the mixture into the casserole dish over the cheese and chiles.
• Top the casserole with remaining cheese and then bake on the middle rack of the oven for 25-35 minutes or until eggs are set in the middle.
• Remove from oven and let sit for 5 minutes then serve hot. Enjoy!

CHEESY GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.
• In a large bowl, beat eggs with an electric mixer until light and fluffy. Mix in flour, baking powder, salt and pepper.
• Stir in cottage cheese, Mexican cheese blend, melted butter and green chilies. Pour into prepared baking dish. Bake immediately for 35-40 minutes, or until edges are browned and center is set. Alternately, you can cover and refrigerate the casserole overnight and bake the next day. You may need to add 5 minutes to the baking time. Cool for about 10 minutes before slicing into squares and serving.

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
• Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

GREEN CHILI EGG CASSEROLE

Steps:

• Preheat oven to 350F
• Pour half of the melted butter into a 9 x 13 baking dish and reserve the other half
• Add the 10 large eggs, 1 7oz can diced green chilis, 24oz small curd cottage cheese, 1/2 cup all purpose flour, 1 tsp baking powder and 1/2 tsp salt into a large mixing bowl and mix by hand or with a hand mixer until fully incorporated
• Add the 16 oz shredded colby jack cheese (or cheddar cheese) into the bowl and fold in until fully combined with the egg mixture.
• Pour the egg mixture into the 9 x 13 baking dish and smooth out to the edges so it fills the entire baking dish.
• Drizzle the remaining half of the melted butter evenly over the top of the egg mixture
• Place the casserole on the center rack in the preheated oven and bake for 45 minutes at 350F
• You'll know it's done when the top is slightly golden and the eggs are fully set. You should be able to shake the pan lightly and see that the eggs 'jiggle' but don't 'slosh' (yes, technical terms...)

OLD STYLE GREEN CHILE ENCHILADAS

Steps:

• Mix flour with water to make a smooth paste. Mix in the stock and blend well in a 2 quart pan. Cook until slightly thickened. Add chicken and green chilies. Season with cumin, salt to taste and garlic. Simmer together for about 15 minutes. Add more flour mixed with water if thicker sauce is desired. Meanwhile, lightly fry tortillas in about 1" hot oil in skillet. Warm serving plates in oven. Mix 1 cup of grated cheese with the chopped onion and sour cream. Prepare the enchiladas by placing a spoonful of sauce on each warm plate. Lay a tortilla on top, then spoon on more sauce to cover tortilla and add a spoonful of the sour cream mixture. Continue until each plate has 2 tortillas and all the sauce is used. Top each with a generous dollop of the sour cream mixture and sprinkle with remaining cheese. Place in a 400 degrees F oven to melt cheese. When the cheese is melted, place a fried egg on each stack of tortillas if you wish. Top and encircle each enchilada with chopped lettuce and tomato wedge.

EGGS, CHEESE, GREEN CHILES, AND SOUR CREAM BAKE

Steps:

• Spray or grease small baking dish. Line bottom of dish with green chiles and spread evenly. Cover green chiles with shredded cheese and spread evenly.
• Beat eggs with sour cream, using a fork. Add hot sauce and salt and pepper to taste, and mix well.
• Pour into baking dish. Sprinkle with bacon bits and additional shredded cheese.
• Bake in 350 oven for 30 minutes, or until eggs are set.

GREEN CHILI CASSEROLE RECIPE

Steps:

• Preheat oven to 400°F. Spray a 9x13" pan with nonstick cooking spray.
• Stir together butter, cottage cheese, jack cheese, flour, baking powder, chiles, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
• Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
• Best served fresh, but it can also be sliced and stored in individual containers and frozen. Defrost in microwave.

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F and lightly butter a 9x13 pan casserole dish.
• In a small saute pan, melt butter over medium-low heat.
• Once the butter is melted, add in the onions and green chiles and saute for 5-6 minutes or until the onions are softened. Set mixture aside.
• In a small bowl, whisk together milk, flour, and baking powder until completely smooth and incorporated.
• In a large mixing bowl whisk the eggs together with the cottage cheese, seasoned salt, and cheese together. Add in the sauteed chile mixture and flour mixture. Be sure to whisk until all is well incorporated.
• Pour the egg mixture into the prepared casserole dish and bake for 40-45 minutes or until eggs puff up and are set.
• Serve warm or at room temperature.

GREEN CHILE CHEDDAR EGG BAKE

Steps:

• Adjust oven rack to center position and preheat oven to 350°F. Grease a 9-inch glass pie plate (or comparably sized baking dish) with butter or spray with nonstick cooking spray.
• Evenly spread green chiles in the bottom of the prepared baking dish. Sprinkle grated cheddar on top. Set aside.
• In a large bowl, scramble eggs. Beat in milk, salt, and pepper until well blended. Slowly pour eggs over green chiles and cheese. If any cheese is sticking up, press down on it with the back of a fork until submerged.
• Bake in preheated oven for 25 to 30 minutes or until center is puffy and a thin knife inserted in the center of the eggs comes out clean. Allow to cool for a few minutes before slicing and serving warm.

VENISON EGG BAKE

Steps:

• Preheat the oven to 350 degrees.
• Heat a skillet over medium heat and add olive oil. Add the ground meat to the skillet and cook until browned. Season the meat with the cumin, coriander, oregano and salt. Remove from heat when done.
• Drain the chiles and cut each one in half and then halve again. Place all chiles in the bottom of a 9 by 13 inch baking dish. Cover with the cooked venison meat and then top the meat with the shredded cheese.
• In a bowl, whisk the eggs and sour cream together until smooth. Pour the egg mixture over the shredded cheese.
• Place the baking dish in the oven and bake for 45-50 minutes until golden brown.
• Serve the venison egg bake with sliced avocado, salsa and your favorite hot sauce.

CHEESY CORN CASSEROLE WITH GREEN CHILES

Steps:

• Preheat oven to 400°F and grease an 8 inch square pan.
• Stir together everything but 1/2 cup of cheese.
• Spread batter in prepared pan. Bake for 35 minutes.
• Sprinkle with remaining cheese. Bake an additional 10-15 minutes. The edges should be golden and the center mostly set.
• Let rest for 5-10 minutes before cutting and serving.
• Store leftovers in the refrigerator.

SAUSAGE GREEN CHILE BREAKFAST CASSEROLE

Steps:

• Cook sausage in a saucepan over medium heat. Use a spoon to break the sausage into crumbles and cook 4-5 minutes, until no longer pink.
• Cut corn tortillas into strips.
• Spray a 9x9 or 9x13 pan with nonstick spray.
• Spread half of the chiles onto the bottom of the baking dish.Sprinkle half of the tortilla strips over the chiles.Add half of the sausage on top of tortilla strips.Top with half of the cheese.
• Repeat layers.
• Beat milk and eggs together in a large bowl, until well-beaten. Add in the spices and mix well.
• Pour the egg mixture evenly over the top of the layered ingredients.
• Cover and refrigerate overnight.
• When ready to bake, preheat oven to 350 degrees.For a 9x13 pan, bake 50-60 minutes.For a 9x9 pan, bake 70-80 minutes.Remove from the oven once the middle is fully set. Let stand for 10 minutes before serving.
• Serve with avocado, sour cream, and salsa.

GREEN CHILE' CHICKEN CASSEROLE

Steps:

• Cook & shred chicken.
• Cook & remove seeds of spaghetti squash and set aside.
• Add all the sauce ingredients into a blender.
• Blend well.
• Preheat oven to 350 degrees.
• Mix the shredded chicken, green chile's, spaghetti squash, half of the cheese and half of the sauce mixture together.
• Place in a casserole dish.
• Sprinkle the rest of the cheese on top.
• Cover with foil and bake for 30 minutes until the cheese is melted through.
• Serve with more sauce on top, salsa, guacamole or salad on the side.
• ENJOY!

GREEN CHILI EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a 9x13-inch baking dish.
• In a large bowl using an electric hand mixer or stand mixer, beat eggs until light.
• Add flour, baking powder, and salt. Mix well.
• Add cottage cheese, Mexican cheese blend, butter, and green chilies. Mix until combined. Pour into prepared baking dish. Bake immediately or cover and refrigerate overnight.
• Bake, uncovered, for 35-40 minutes or until edges on top are browned and center is set and appears firm. Cool 5 minutes before cutting and serving.

CHILES RELLENOS CASSEROLE

Steps:

• Preheat oven to 325°F Grease an 8x8-inch baking dish.
• Split chile peppers lengthwise and remove seeds and veins.
• Spread chiles in a single layer in the prepared baking dish.
• Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
• In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
• Pour over chiles and cheese.
• Bake for 50 minutes or until a knife inserted in custard comes out clean.
• Meanwhile, mix salsa with the remaining mozzarella cheese.
• Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
• Let stand for 5 minutes before serving.

FIESTA EGG CASSEROLE WITH PEPPERS AND CHEESE

Steps:

• Preheat the oven to 325 F.
• Lightly butter a 1-quart baking dish or pie plate.
• In a medium bowl combine the eggs, half-and-half or cream , salt, and pepper; whisk the mixture until it is smooth and well blended. Stir in chopped green chile peppers.
• Sprinkle the shredded cheese over bottom of the prepared baking dish and then pour the egg mixture over the shredded cheese.
• Bake the casserole for 25 to 30 minutes, or until set.
• If desired, broil for a minute or two to brown the top.

GREEN CHILE CASSEROLE

Steps:

• Grease a small (1 qt) casserole.
• In a medium bowl, blend the eggs and sour cream; set aside.
• Layer ingredients in the casserole in this order: sharp cheddar cheese, 1/2 the chiles, mild cheddar cheese, the rest of the chiles. Pour the sour cream mixture over the layers.
• Bake 45 to 50 minutes at 325 degrees. Top with the Monterey jack cheese during the last 10 minutes of baking time.

MEXICAN BREAKFAST BAKE

Steps:

• Coat a 13x9-inch glass baking dish with nonstick cooking spray. Spread the bread over the bottom of the dish.
• Cook the sausage in a large skillet over medium-high heat for 5 to 8 minutes or until thoroughly cooked and no longer pink in the center, stirring frequently. Drain the sausage on a paper towel-covered plate. Arrange the drained sausage over the bread.
• Sprinkle with the bell pepper, green onions and green chiles.
• Whisk the eggs in a large bowl until blended. Whisk in the sour cream, milk, cumin, salt and pepper. Pour over the bread mixture.
• Sprinkle with the cheese. Cover and refrigerate overnight, if desired.
• Heat the oven to 350 degrees. Bake, uncovered, for 35 to 45 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
• Sprinkle with cilantro and serve with desired toppings.

GREEN CHILE EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray.
• In a large bowl, beat eggs with an electric mixer until light and fluffy. Mix in flour, baking powder, salt and pepper.
• Stir in cottage cheese, grated cheese(s), melted butter and green chilies. Pour into prepared baking dish. Bake immediately for 35-40 minutes, or until edges are browned and center is set. Alternately, you can cover and refrigerate the casserole overnight and bake the next day. You may need to add 5 minutes to the baking time.
• Cool for about 10 minutes before slicing into squares and serving.

GREEN CHILE EGG BAKE

Steps:

• In a greased 8x8 casserole dish, spread hash browns. Sprinkle generously with garlic powder and salt.
• Layer ham/bacon, green chiles, and cheese on top of hash browns.
• In a bowl, whisk together eggs, milk, sour cream, and pepper. Pour evenly over casserole.
• Refrigerate overnight.
• Bake at 375 for 1 hour or until eggs are set. Let cool for 10 minutes before cutting.