Tex-Mex Tortilla Casserole

Name: Tex-Mex Tortilla Casserole
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 4 large eggs; 1/4 c. half-and-half or milk; 1/2 tsp. Kosher salt; 1/4 c. finely chopped cilantro; 1 c. shredded Mexican cheese blend; 1 c. crumbled goat cheese; 2 c. thinly sliced kale; 1 1/2 c. chopped tomatoes; 1/2 c. corn; 4 c. tortilla chips

By The Good Housekeeping Test KitchenPublished: Sep 12, 2016

Mike Garten

Yields:

6 serving(s)

Total Time:

45 mins

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This colorful, Mexican-inspired dish is an easy take on chilaquiles.

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Ingredients

4
large eggs
1/4 cup
half-and-half or milk
1/2 tsp.
Kosher salt
1/4 cup
finely chopped cilantro
1 cup
shredded Mexican cheese blend
1 cup
crumbled goat cheese
2 cups
thinly sliced kale
1 1/2 cups
chopped tomatoes
1/2 cup
corn
4 cups
tortilla chips

Directions

1. Step 1Make the egg base: Whisk eggs, half-and-half, and salt. Stir in cilantro and cheeses.
2. Step 2In a large bowl, combine egg base with kale, tomatoes, corn, and tortilla chips. Toss to coat.
3. Step 3Add veggie mixture to 2- to 2 1/2-quart baking dish. Cover and bake at 400 degrees F for 30 to 35 minutes or until egg sets and cheese melts. Uncover for last 5 minutes to brown top.

Nutritional Information (per serving): Calories 415; Protein 15g; Carbohydrate 65g; Total Fat 12g; Saturated Fat 3g; Dietary Fiber 5g; Sodium 215mg.

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