Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3          7 oz cans  whole green chiles
  4                     corn tortillas -- cut into wide strips
  4               cups  shredded cheese*
  1              large  tomato -- sliced
  1              large  onion -- thinly sliced
  3             cloves  garlic -- minced

Preparation:

*I used 1/2 lb of a mixed Tex-Mex blend and 1/2 lb of a Mexican white farmer cheese *next time I will increase the milk to give a more custardy texture rather than the scrambled egg texture *I used cayenne Remove and discard seeds from the chiles. Lay half the chiles in the bottom of a well greased 9x13" baking dish. Top with half the tortilla strips and half the cheese. Arrange the tomato and onion slices atop; sprinkle with 1/2 of the minced garlic. Repeat the layers, using the remaining chiles, tortillas and cheese. Beat the eggs, milk, salt, pepper, cumin and remaining minced garlic; pour evenly over the casserole and sprinkle lightly with paprika/cayenne. Bake uncovered at 350 degrees until puffy and set in the center whenlightly touched (about 45 minutes). Let stand for about 10 minutes before cutting into squares. I served this with avocado slices, red salsa and a little sour cream. Very yummy. Definite keeper.

Nutritional Information:

51 Calories (kcal); 1g Total Fat; (8% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 29mg Sodium