1. You will need 2 cans of peeled whole green chilies. You can also roast and peel your own chilies and use a slightly hotter version, such as a Poblano or a Pasillo.
2.Any kind of cooked meat or cheese that you like - about 1 pound. Chorizo or another ground meat, or shredded chicken, pork or beef are all good options. Cook and season it with cumin, chili powder, onion, and garlic.
3. 6 - 8 eggs depending on the size
4. About 1 cup of crumbled queso freco or cotijo cheese. If you don't have those, shredded Monterey Jack or cheddar will be fine. Cheese is optional in this dish.
5. About 1/2 cup of mild to medium enchilada sauce.
6. 1/2 cup half and half
7. 1/3 cup of flour (any kind) plus 1 teaspoon salt
Directions:
Step 1. Pour the enchilada sauce into the bottom of a 9 x 13 glass casserole dish.
Step 2. Add a layer of chilies.
Step 3. Cover the chilies with the meat mixture.
Step 4. Add a second layer of chilies over the meat.
Step 5. Beat the eggs together with the half and half and the flour. When these are well mixed, add the cheese. Pour the egg/cheese mixture over the meat and chili layers.
Step 6. Bake covered at 325 degrees for 1/2 hour. Uncover and bake for another half hour or until the egg mix is set.
Slice like you would a lasgana and serve with rice and frijoles.
