Servings: 8 to 12

1 (1 lb 11 ounce) can sliced green chiles (I use fresh Anaheim peppers, then roasted and peeled) 1 (1 lb 11 ounce) can sliced green chiles (I use fresh Anaheim peppers, then roasted and peeled)
4 eggs (I use 6) 4 eggs (I use 6)
1 (12 oz) can evaporated milk (I used heavy cream and it came out great) 1 (12 oz) can evaporated milk (I used heavy cream and it came out great)
1/2 teaspoon salt ½ teaspoon salt
2 tablespoons flour (I added more for more breading - maybe about 4 - 6 tablespoons) 2 tablespoons flour (I added more for more breading - maybe about 4 to 6 tablespoons)
1 lb cheese grated (I use Oaxaca always) 1 lb cheese grated (I use Oaxaca always)

Preheat oven to 350 degrees
Spray a glass oblong casserole dish with nonstick cooking spray
Layer chilies on bottom of dish
In a blender, blend eggs with milk, salt, and flour (I whip the whites first until theyre a little stiff, then I blend the rest)
Pour over layered chiles
Sprinkle grated cheese on top of liquid mixture (I prefer the Mexican 4 cheese blend)
Bake 1 hour

I've tried the original recipe without my own modifications before and it was delicious.  Never made the original though.  Made my modified one (see parenthesized steps/ingredients) and it came out delicious.  I've tried the original recipe without my own modifications before and it was delicious.  Never made the original though.  Made my modified one (see parenthesized steps/ingredients) and it came out delicious.