Description
A recipe for Enchilada Strata

Ingredients

• 1 1/2 to 2 cups cooked Organic Prairie Ground Beef, Turkey or Chicken (12 to 16 ounces before cooking)
  
• 1/2 cup chopped green onions
  
• 1 cup tomato mild, medium or hot salsa
  
• 1 tablespoon canned pureed chipotle (optional)
  
• 1 1/4 cups Organic Valley Half and Half or Whole Milk
  
• 2/3 cup Organic Valley Sour Cream
  
• 4 large Organic Valley Eggs
  
• 1 teaspoon ground cumin
  
• salt and pepper to taste
  
• 9 six-inch corn tortillas
  
• 2 to 3 cups grated Organic Valley Raw Sharp Cheddar (4 to 5 ounces)

Preparation
Heat oven to 350° F. Mix cooked ground meat, green onions, salsa and chipotle puree in a bowl. Combine half and half, sour cream, eggs, cumin, salt and pepper in a second bowl; whisk until smooth.

Place three tortillas in a round, 8-inch soufflé dish (or similar deep baking dish), overlapping to cover the bottom of the dish. Spread a third of the meat mixture over tortillas. Pour a third of the egg mixture over meat. Distribute a third of the grated cheese over this. Repeat layers two more times. Bake uncovered until liquid is barely set, 65-70 minutes.

Variations: Add any of the following: cooked black or pinto beans, roasted corn, chopped sweet peppers, sliced olives or chopped tomatoes. Mild cheddar or other cheeses may be substituted for the sharp cheddar.

Nutrition
no information available

Serves
Makes: 6 servings

Variations
no information available