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Tortilla Casserole

By: SLOcook

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

Rate/Review | Read Reviews (34)

What to Drink?
	Sauvignon Blanc
	Margaritas to Die For

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
10 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients.
In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight.
Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C).
Bake 45 to 60 minutes in the preheated oven.