Recipe: Egg-Chilada Casserole

I plan to make this for DH tomorrow morning (minus the black olives, as he never met an olive he liked!). It's another gem (I hope) from my day of recipe filing. It's credited to Hickman's Egg Ranch. I plan to soften the tortillas in warmed enchilada sauce instead of oil, use egg substitute, skim milk, low-fat cheese and low-fat or fat-free sour cream.

EGG-CHILADA CASSEROLE

1 Tablespoon (or so) vegetable oil
8 corn tortillas
1 cup diced cooked potatoes
8 large eggs
1/2 cup milk
Garlic powder or lemon pepper to taste
1/2 cup enchilada sauce
2 cups shredded cheese of choice
1 cup sliced black olives
1/4 cup ( or to taste) sliced green chiles
1 cup sour cream

Heat oven to 375 degrees F.

Heat oil in a medium skillet over low heat. Working in batches, adding more oil if needed, soften tortillas by placing them in the skillet for a few seconds on each side.

Place softened tortillas in a single layer in a greased 13x9 pan. Top with diced potatoes. Combine eggs, milk and seasoning and beat well. Pour mixture ovr tortillas and potatoes. Top with enchilada sauce. Sprinkle with cheese and olives.

Bake 35 to 40 mintues. Top with green chiles and sour cream before serving.

Makes 6 servings.