1 ready-to-bake pie crust
2 1/2 c. shredded Mexican style cheese
4 oz. can drained chopped green chilies
3 beaten eggs
3/4 c. light sour cream
1/2 tsp. onion salt
1 can drained rotel

Prick and bake pie crust at 400°F for 10 minutes. Sprinkle cheese into bottom of crust; then top evenly with green chilies. Combine eggs, sour cream, and onion salt; then pour evenly over chilies. Sprinkle rotel around the inside rim of pie crust.

Bake for 25 minutes and serve hot.