Ingredients
15 large eggs, beaten1 package (28 ounces) frozen O’Brien potatoes1 rotisserie chicken, skin removed, shredded1-1/2 cups 2% milk1 can (10 ounces) diced tomatoes and green chiles, undrained2 cups shredded cheddar cheese, divided5 green onions, chopped3 tablespoons minced fresh cilantro1 teaspoon ground cumin1-1/2 teaspoons salt1/2 teaspoon pepper
Preparation
In a very large bowl, combine eggs, potatoes, chicken, milk, tomatoes, 1 cup cheese, green onions, cilantro and seasonings until blended. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Let stand 5-10 minutes before serving.
