Chile and Tortilla Soufflé

Chile And Tortilla Soufflé Recipe

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Lynnda Cloutier


This easy to make dish is perfect for brunch. Source unknown

★★★★★ 1 vote


6 medium flour tortillas cut in half
4 (3 oz) cans diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded cheddar cheese
5 eggs, beaten
2 cups milk
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper

How to Make Chile and Tortilla Soufflé


  • 1Preheat oven to 350
    Layer tortillas, chiles, and Monterey Jack and cheddar cheeses, 1/3 at a time in a 9 x 13 inch baking dish.
  • 2Whisk eggs, milk, salt, garlic salt and pepper in bowl. Pour evenly over tortilla layers.
    Bake for 30 minutes. Serve with salsa. Makes 10 servings.

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About Chile and Tortilla Soufflé

Course/Dish: Breakfast Casseroles, Eggs