This layered tortilla dish is not only delicious, but it's a real timesaver 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. —Barbara Waddel, Lincoln, Nebraska
Ingredients
- 6 flour tortillas (10 inches), cut into 1/2-inch strips
- 4 cans (4 ounces each) chopped green chiles, drained
- 1 pound bulk pork sausage, cooked and drained
- 2 cups shredded Monterey Jack cheese
- 10 large 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
- In a greased 13x9-in. baking dish, layer half of the tortilla strips, chiles, sausage and cheese. Repeat layers.
- In a large bowl, whisk the eggs, milk and salt, garlic salt, onion salt, pepper and ground cumin; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
- 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 in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.
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