Instructions: In a large bowl mix the eggs, half & half (or milk), green chiles, green salsa, corn, chicken, cheese, salt and pepper. Place tortilla strips inside a 9 x 13 inch baking dish and add the mixture on top. Combine very well making sure all the ingredients are well coated.  Cover and refrigerate overnight or for 6 to 8 hours.  As with many casseroles, letting it sit overnight improves the flavor and texture. Remove from refrigerator a half hour before baking.

Preheat the oven at 350 degrees for 10 minutes. Place casserole uncovered in the middle of the oven and bake for 35 to 40 minutes or until you stick you stick a toothpick in the center of the dish and it comes out clean. Serve it warm with sour cream or yogurt, cilantro and guacamole on top. It’s perfect with a nice green salad on the side. This is a great dish for potlucks, family gatherings or any large group of friends. To reheat, add a little chicken broth on top and place into a 300 degree oven for 15 minutes or microwave for 3 minutes.

Time: 1 hour  (It’s best to let it set for eight hours or overnight before baking)
Serves: 6 to 8


2 large cooked chicken breasts cut into small pieces
1 pkg (12) small corn tortillas cut into strips
5 large or extra large eggs
1 cup heavy cream
1 cup half & half or regular milk
2 cans Trader Joe’s Fire Roasted Green Chiles
1 cup Stonewall Kitchen Salsa Verde
1 cup Stonewall Kitchen Spicy Corn Relish
2 cups grated cheese Cheddar, Jack or Mexican Blend
½ cup chopped cilantro for garnish
Plain yogurt or sour cream for garnish
Guacamole and red salsa for garnish (optional)
Salt and pepper