Soft flour tortillas serve as the crust for this spicy egg casserole. It's a great weekend breakfast or easy weeknight dinner.
Ingredients
6 Azteca® Flour Tortillas
1 (4 oz.) can diced green chiles, drained
12 eggs
1/2 cup milk
1 1/4 cups sliced fresh mushrooms
2 cups (8 oz.) shredded Cheddar & Monterey Jack cheese blend
1/2 cup green bell pepper strips
1 tablespoon oil
1/4 cup chopped red bell pepper
1 (10 oz.) can mild enchilada sauce
1/4 cup of onions
Directions
- Remove tortillas from refrigerator.
- Heat oven to 350° F.
- Grease 13″x9″ baking dish. Place tortillas in bottom of pan, overlapping edges of tortillas.
- In large bowl, beat eggs & milk until well blended. Stir in shredded cheese, red pepper & green chiles.
- Pour egg mixture over tortillas. Bake for 25-35 minutes or until knife inserted in center comes out clean.
- Meanwhile, in a small saucepan sauté mushrooms, onion and green pepper strips in oil until tender.
- Add enchilada sauce; heat thoroughly.
- Serve over egg bake.
- Makes 8-10 servings.
