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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This layered tortilla dish is not only delicious, but it's a real time-saver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. Ingredients:
6 flour tortillas (10 inches), cut into 1/2-inch strips |
4 cans (4 ounces each) chopped green chilies, drained |
1 pound bulk pork sausage, cooked and drained |
2 cups (8 ounces) shredded monterey jack cheese |
10 eggs, lightly beaten |
1/2 cup 2% milk |
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin |
paprika |
2 medium tomatoes, sliced |
sour cream and salsa |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers.
2. In a large bowl, whisk the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.
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