Mexican Egg Bake Best Family Recipes

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Mexican Egg Bake

"A zesty Mexican flavored casserole that is straightforward to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce."

Ingredients :

6 (6 inch) corn tortillas
12 eggs
1/2 cup milk
1 cup Cheddar cheese
1 cup Monterey Jack cheese
1/4 cup chopped pink bell pepper
1 (4 ounce) can diced green chilies, tired
1 tablespoon vegetable oil
1 1/four cups sliced fresh mushrooms
half inexperienced bell pepper, cut into 1 inch lengthy strips
1 (10 ounce) can enchilada sauce

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Preheat oven to 350 tiers F (a hundred seventy five tiers C). Grease a 9x13 inch baking pan. Layer tortillas in bottom of pan in order that edges overlap.
In a big bowl, beat collectively eggs and milk. Stir in cheeses, purple pepper and green chiles. Pour egg mixture over tortillas.
Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat. Add mushrooms and green pepper; saute until gentle. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.

Notes :

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