2 (4 oz.) cans chopped green chilies, drained
2 c. milk
4 eggs
4 c. (16 oz.) shredded Cheddar cheese
1 c. Bisquick mix

Sprinkle chilies and cheese in greased 9 inch pie plate. Beat remaining ingredients until smooth; pour over chili mixture. Bake in preheated 425 degree oven until knife inserted in center comes out clean, about 25 to 30 minutes. Let stand 10 minutes before cutting. Serve with sour cream or guacamole. Makes its own crust.