Mexican Brunch Casserole

• Ingredient
  • 1/2 cup chopped onion
  • 2 T. butter or marg.
  • 8 oz. tomato sauce
  • 2 oz. diced green chillies
  • 1/2 tsp. celery salt
  • 1/2 tsp. pepper
  • 2 large eggs
  • 1 cup Half & Half or milk
  • 6 corn tortillas
  • 8 oz. sour cream
  • 3/4 pound Mont. Jack-shred
  • 4 oz. cheddar-shred

Saute onion in butter till transparent.
Add tomato sauce, chilies, celery salt, and pepper.
Simmer for 5 minutes; remove pan from heat.
In a small bowl, beat the eggs; mix in Half & Half / Milk.
Stir the egg mixture into the tomato mixture.
Quarter the tortillas.
Layer 1/3 of the tortillas
1/3 of the tomato mixture
1/3 of the Mont. Jack into 9×13 casserole dish.
Repeat layers.
Top with sour cream and cheddar cheese.

Bake 350°, 35-45 minutes.