Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Egg-Chilada Casserole
8 Large or Extra Large, Hickman eggs
1/2 cup whole milk, 2%, non-fat, or 1%
8-12 corn tortillas
1/2 cup cooking oil
lemon pepper to taste
red pepper to taste
1 Large can favorite enchilada sauce, red or green
2 cups Colby/jack/cheddar cheese grated
1 can diced green chiles
Optional: Sour cream, long green chiles, tortilla chips, sliced jalapenos
Over low heat with enough cooking oil to coat nonstick pan, heat corn tortillas until soft and flexible, then place in 13 × 9 cooking pan to cover entire surface-should use about 6. In mixing bowl beat eggs, milk, lemon pepper, and red pepper until well blended. Pour egg mixture over corn tortillas, sprinkle 1 cup cheese, and sprinkle green chiles, then pour 1/2 can enchilada sauce over mixture, use remaining corn tortillas to top the mixture, then add the rest of the cheese, green chiles, and enchilada sauce. Place in preheated 350 degree oven for 35-45 minutes, depending on oven.
Use the optional ingredients as more toppings or condiments to compliment after cooking, before serving.