Chili & Cheese Crustless Quiche

• 3 corn tortillas (6 inches)
• 2 cans (4 ounces each) whole green chiles
• 1 can (15 ounces) chili con carne
• 1-1/2 cups shredded cheddar cheese, divided
• 4 large eggs
• 1-1/2 cups 2% milk
• 1 cup biscuit/baking mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon hot pepper sauce, optional
• 1 can (4 ounces) chopped green chiles
• 2 medium tomatoes, sliced
• Sour cream, optional

1. In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese.
2. In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes.
3. Cook, covered, on low until a thermometer reads 160u0b0, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.

corn tortillas, green chiles, carne, cheddar cheese, eggs, milk, biscuitbaking mix, salt, pepper, hot pepper sauce, green chiles, tomatoes, sour cream

Taken from www.tasteofhome.com/recipes/chili-cheese-crustless-quiche/ (may not work)