2 7-ounce or 4 4-ounce cans chopped mild green chilies
6 corn tortillas, cut into 1/2-inch strips
1 pound bulk hot Italian sausage, cooked and drained
2 cups shredded Monterey Jack cheese
1/2 cup milk
8 large eggs
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 large ripe tomatoes, sliced
Paprika
Light sour cream (optional)
Prepared salsa (optional)
The day before serving, prepare casserole: Grease 13- by 9-inch baking dish and layer half of chilies, half of tortilla strips, half of sausage, and half of cheese. Repeat with remaining chilies, tortilla strips, sausage, and cheese.
In medium-size bowl, with fork, beak milk, eggs, salt, garlic salt, onion salt, cumin, and pepper until well mixed; pour over casserole. Arrange tomato slices on top; sprinkle with paprika. Cover with plastic wrap and refrigerate overnight.
The next day, heat oven to 350. Remove plastic wrap from baking dish and bake casserole 45 to 55 minutes or until set in center and edges are lightly browned. Serve with light sour cream and salsa, if desired.
