CHILAQUILES EL RANCHO MERLITA
8 eggs
1 cup milk
2 cups cottage cheese
2 cups shredded cheddar cheese
1 can chopped green chilies, undrained
1/2 cup chopped cilantro
2 - 4 green onions, sliced
10 thin corn tortillas, cut into about 1 inch pieces*
In a large bowl beat eggs and milk until blended. Add remaining ingredients and stir well. Let sit in the
refrigerator at least 8 hours or overnight**. Pour into a greased 9 x 13 inch baking dish and bake at
350 for about 55 minutes or until browned and puffy. Makes 8 servings.
* The original recipe calls for 8 regular corn tortillas but all I had were the thin ones so I used 10 of those
**I did not have room in my fridge to store overnight so I just let sit out at room temperature for 30 minutes
Let's Cook YouTube Video
8 eggs
1 cup milk
2 cups cottage cheese
2 cups shredded cheddar cheese
1 can chopped green chilies, undrained
1/2 cup chopped cilantro
2 - 4 green onions, sliced
10 thin corn tortillas, cut into about 1 inch pieces*
In a large bowl beat eggs and milk until blended. Add remaining ingredients and stir well. Let sit in the
refrigerator at least 8 hours or overnight**. Pour into a greased 9 x 13 inch baking dish and bake at
350 for about 55 minutes or until browned and puffy. Makes 8 servings.
* The original recipe calls for 8 regular corn tortillas but all I had were the thin ones so I used 10 of those
**I did not have room in my fridge to store overnight so I just let sit out at room temperature for 30 minutes
Let's Cook YouTube Video
