Sour Cream Enchilada Breakfast Bake

by Verlis S.

1 1/2 cups (12 oz.) sour cream
2 cups (8 oz.) shredded Monterey Jack cheese
1 (4 oz.) can diced green chilies
12 José Olé® Shredded Steak Taquitos
3 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon chili powder

Preheat oven to 350°F.

At bottom of baking dish, spread a layer of 1/2 cup sour cream, then a layer of the 4-oz. can of diced green chilies, then sprinkle a layer of 1 cup Monterey Jack cheese. Top the above ingredients with a layer of 12 José Olé® Shredded Steak Taquitos, packed closely together, then add one more layer of 1 cup Monterrey Jack cheese.
In mixing bowl, blend 3 eggs, 1 cup sour cream, 1/2 cup milk, and 1/2 teaspoon salt. Pour mixture over the layers already prepared in the baking dish. Sprinkle top with 1 teaspoon chili powder.
Bake about 45 minutes, testing for doneness by inserting a knife in the center of the casserole. Baking is complete when the blade comes out clean.

Makes 6 servings.