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15 minutes
1 hour 5 minutes
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
- 3 cups milk
- 6 eggs
- 2 cups Original Bisquick™ mix
- 4 cups shredded Mexican cheese blend (16 oz)
- Thick & chunky salsa, if desired
- Preheat the oven to 350°F and generously spray a 13x9-inch (3-quart) glass baking dish with cooking spray. Optionally, set aside 2 tablespoons of the green chiles for garnish.
- Combine milk and eggs in a large bowl, whisk until blended. Mix in chiles, Bisquick mix, and cheese. Pour mixture into a baking dish.
- Bake for 45 to 50 minutes until puffed and golden brown. Pat the reserved chiles dry with a paper towel and sprinkle over the casserole. Serve with salsa.
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