Tortilla Casserole Good Recipes

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Tortilla Casserole

"This a wonderful overnight brunch casserole when you have a house full of holiday visitors! Serve with salsa and sour cream."

Ingredients :

12 (6 inch) corn tortillas
2/3 cup chopped inexperienced onions
1 (four ounce) can sliced black olives, drained
2 (4 ounce) cans diced green chile peppers, drained
1 (four ounce) jar diced pimento peppers, tired
8 oz Monterey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
5 eggs
2 cups milk
1 (8 ounce) jar salsa

Instructions :

Prep : 20M	Cook : 12M	Ready in : 10H20M

Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 every of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining elements.
In a massive bowl, beat together eggs, milk, and salsa. Pour over the layered substances. Cover with plastic wrap, and refrigerate overnight.
Remove the casserole from fridge, and do away with plastic wrap. Preheat oven to 350 degrees F (a hundred seventy five tiers C).
Bake forty five to 60 minutes inside the preheated oven.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it calmly, and make clean-up easier.

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