1 large can (7 ounces) whole green chiles (2 if casserole dish large), split open, de-seeded.  It may be hard to find the 7 ounce can; use 3-4 of the small (4 ounce) cans.   Most are already de-seeded.

1.5 pounds (not cups) shredded Monterey Jack cheese

8 eggs

1 large (12 oz) can evaporated milk

Grease a 9x12" baking dish; using only half the chiles, spread open and put one layer in the bottom of the pan, inner part of the chile up.  Layer next with half the shredded cheese. Repeat layers.  If using chiles for top layer, place them with the opened side down.  OK for last layer to be cheese, if you have no chiles left. Mix eggs and evaporated milk, pour over casserole.

Cover with foil, bake 350 degrees for 45 minutes.  Uncover, bake 15 minutes more.   Mine took a bit longer to bake; bake until center puffed up a bit and outside edges are bubbly.

This is a very "forgiving" recipe, that’s why the amount of chiles is so flexible. 

Serve hot.  Refrigerate leftover and reheat in microwave.

Serving suggestions:  Taco chips, refried beans, any avocado/salsa salad. 

Missouri Egg Council thanks Cheryl Morrow of Joplin for bringing this recipe to our attention.