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Categories:
green chilies corn tortillas Italian sausage shredded Monterey Jack cheese milk eggs salt garlic salt onion salt ground cumin black pepper tomatoes paprika sour cream salsa
Viewed: 35 - Published at: 2 years agoIngredients
- 2 (7 oz.) cans chopped mild green chilies
- 6 corn tortillas, cut into 1/2-inch strips
- 1 lb. bulk Italian sausage, cooked
- 2 c. shredded Monterey Jack cheese
- 1/2 c. milk
- 8 large eggs
- 1/2 tsp. salt
- 1/2 tsp. garlic salt
- 1/2 tsp. onion salt
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 2 ripe tomatoes, sliced
- paprika
- sour cream
- salsa
Method
- Day before serving, prepare casserole and grease 9 x 13-inch baking dish.
- Layer half of chilies, half of tortilla strips, half of sausage and half of cheese.
- Repeat with remaining chilies, tortilla strips, sausage and cheese.
- In bowl, beat with fork milk, eggs and seasonings.
- Pour over layers in casserole. Arrange tomato slices on top; sprinkle with paprika.
- Cover with plastic wrap and refrigerate overnight.
