4 cans roasted whole green chilies (4 oz. cans)
4 c. (1 lb.) shredded Monterey Jack cheese
12 eggs
2 c. (16 oz.) dairy sour cream
1/4 tsp. salt
1 bottle (8.5 oz.) chunky taco sauce
Parsley sprigs

Slit chilies lengthwise, remove seeds, and drain on paper towels. Place flat in lightly greased 13 x 9 x 2 inch baking dish. Sprinkle cheese over chilies. Beat eggs well; add sour cream, salt and blend thoroughly. Pour over cheese. Bake in preheated 350 degree oven until puffed and knife inserted comes out clean; 30 to 40 minutes. Spoon taco sauce around edge of dish; garnish with parsley. Great for a crowd for breakfast or brunch. 8 to 10 servings.