14 oz Green chiles, mild, chopped
6 Corn tortillas, cut into 1/2" strips
1 lb Italian sausage, bulk, hot, cooked and drained
2 cup Monterey Jack cheese, shredded
1/2 cup 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 Fresh ground black pepper
2 large Tomatoes, sliced
Paprika
1/2 cup Light sour cream, optional
Salsa
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The day before serving, prepare casserole: Grease 13-by 9-inch baking dish anbd 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 medium-size bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin, and pepper until well mixed; pour over casserole. Arrange tomato salices on top; sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
The next day, heat oven to 350øF. Remove plastic wrap from baking dish and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned. Serve with light sour cream and salsa, if desired.
NOTES : Start 24 hours ahead. |
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