Corn Tortilla Strip Casserole

Makes: 8 Servings

Ingredients

 * 15 corn tortillas, cut into strips
 * 2 tbs corn oil
 * 3 garlic cloves, minced
 * 1 onion, diced
 * 4 jalapeños, seeded and minced
 * 3 cans diced tomatoes
 * 2 cups chicken broth
 * 6 eggs, beaten
 * 1/2 tsp salt
 * 1/4 tsp pepper
 * 2 1/2 cups shredded Monterey Jack cheese
 * 1/4 cup sour cream
 * 1/4 cup chopped cilantro leaves

Method

 * 1) Heat oven to 350 degrees.
 * 2) Place tortilla strips on 3 baking sheets coated with cooking spray.
 * 3) Bake 15 min. or until crisp.
 * 4) Remove from oven and set aside.
 * 5) Place oil in a skillet and heat.
 * 6) Add garlic, onion, and jalapeños, cook until softened.
 * 7) Drain liquid from 2 cans of tomatoes and discard, add tomatoes to pan.
 * 8) Add third can tomatoes with liquid, cook until softened.
 * 9) Stir in broth, bring to a boil, then lower heat and simmer 20 min. or until thickened.
 * 10) Remove pan from heat, stir in eggs, pepper and salt.
 * 11) Coat a baking dish with a little sauce.
 * 12) Put half the tortilla strips on top of the sauce and spoon half of the sauce on top.
 * 13) Sprinkle with half of the cheese.
 * 14) Repeat layering.
 * 15) Cover with foil and bake for 20 minutes or until cheese bubbles.
 * 16) Cool slightly.
 * 17) Serve warm or at room temp.
 * Serving Idea's
 * Cut into squares for serving.
 * Add Sour cream?
 * Add Cilantro

Contributed by

 * Catsrecipes Y-Group