Temps de cuisson: 45 Minutes Portions: 8
7 oz. cans Chopped mild green chilies
6 Corn Tortillas
12 oz Spicy sausage, cooked and drained
2 cups grated Jack cheese
1/2 cup milk
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 large ripe tomatoes, sliced
sour cream, Lite optional
The day before serving, prepare casserole. Grease 13 x 9 inch baking dish and layer 1/2 of the chilies, half of tortilla strips, 1/2 of sausage, and 1/2 of cheese.
Repeat with remaining ingredients.
In a medium size bowl, with fork, beat milk, eggs, salt, garlic salt, onion salt, cumin and pepper until well mixed, pour over casserole. Arrange tomato slices on top; sprinkle with paprika. Cover with plastic wrap, and refrigerate overnight.
Next day, heat oven to 350 F. Remove plastic wrap and bake casserole 45 - 50 minutes, or until set in center, and edges are lightly browned. Serve with Lite sour cream and salsa if desired.