Torn Tortilla Casserole
Ingredients
- 2 Tbsp. butter or margarine ⓘ
- 1/3 c. finely chopped onions ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 (4 oz.) can diced chilies, drained ⓘ
- 1/2 tsp. celery salt ⓘ
- 1/4 tsp. pepper ⓘ
- 2 eggs ⓘ
- 1 c. light cream ⓘ
- 6 tortillas, torn into bite-size pieces ⓘ
- 1 c. cubed Monterey Jack cheese ⓘ
- 2 c. sour cream ⓘ
- paprika ⓘ
- 1/4 c. chopped cilantro ⓘ
- 1/2 c. grated sharp Cheddar cheese ⓘ
Instructions
- Preheat oven to 350°.
- Melt butter in skillet; saute onions. Add next 4 ingredients; remove from heat.
- Beat eggs; add cream and stir into tomato mixture.
- Cover bottom of a 2-quart casserole with half the sauce and half the cubed cheese.
- Repeat layers until all tortillas, sauce and cubed cheese are gone.
- Top with sour cream, paprika and chopped cilantro; sprinkle with grated cheese.
- Bake 25 minutes or until hot and bubbly.
- Serves 4 to 6.
Nutrition & Diet Analysis (per serving)
859
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).