Chiliquiles Casserole
| Yield: | 6 Servings |
| Categories: | Main Dishes, Casseroles, Tex-mex |
| 8 | lg | Eggs -- beaten |
| 1 | c | Milk |
| 1 | Container (16 oz) -- | |
| California-style co | ||
| (or old-fashioned) | ||
| 1 | cn | (8-1/2 oz) cream-style corn |
| 1 | cn | (4 oz) chopped green -- |
| Chilies with their l | ||
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1/8 | ts | Ground red pepper |
| 1 | pk | (8 oz) shredded Cheddar -- |
| And mozzarella chees | ||
| 6 | Corn tortillas (6 in.) -- | |
| Cut | ||
| Into 1/2-inch strips -- | ||
| FRESH SALSA: | ||
| 1 | c | Diced plum tomatoes |
| 1 | Avocado -- diced | |
| 1/4 | c | Chopped fresh cilantro |
| 1/4 | c | Sliced green onions |
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