Green Chile & Cheese Casserole
Total preparation time: 1 hr, 15 m
Serves: 12Ingredients:
- 2 7-oz or 4 4-oz cans chopped green chilies
- 6 corn tortillas, cut into 1/2 inch strips
- 1 lb bulk hot sausage, cooked and drained
- 2 cups shredded Monterey Jack and cheddar cheeses, combined
- 1/2 cup milk
- 8 large eggs
- 1/2 tablespoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2 ripe tomatoes, sliced
- Paprika or cayenne pepper
- Sour Cream
- Cilantro
Steps:
- Grease a 13x9-inch baking dish and 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 eggs, salt, garlic salt, onion salt, cumin and pepper until well blended. Pour over casserole. Arrange tomato slices on top. Sprinkle with paprika or cayenne pepper. Cover with plastic wrap and refrigerate overnight.
- The next day, heat oven to 350 F. 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 dollops of sour cream and sprinkle with chopped cilantro. Serve with a bowl of salsa on the side and a basket of cornbread muffins and a bowl of pinto beans.