Tortilla Casserole Recipe


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthy++Cuisine
Main IngredientInterest Group


 Canned tomatoes in juice28 Ounce
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic5 Clove (25 gm), coarsely chopped
 Chili powder1 1⁄2 Tablespoon (Such As New Mexico Hot, California Mild, Or Other)
 Chicken stock2⁄3 Cup (10.67 tbs)
 Salt To Taste
 Bacon slices1⁄2 Pound (8 Slices)
 Vegetable oil1⁄2 Cup (8 tbs)
 Corn tortillas12 (Use Fresh Or 1 Package Frozen)
 White mexican cheese/Farmer /feta cheese2 Ounce
 Freshly ground black pepper1
 Sour cream3⁄4 Cup (12 tbs)
 Heavy cream1⁄4 Cup (4 tbs)
 Chopped fresh parsley1 Tablespoon (For Garnish, Optional)


1) Preheat oven to 375 degrees and arrange paper towels on the cookie sheet.
2) Shred cheese to measure 1/2 cup and keep aside.
3) Chop parsley to measure 1 tablespoon.

4) Place tomatoes in food processor fitted with metal blade and puree. Strain and keep the juice aside.
5) Add onion, garlic, and chili powder to tomatoes and process till smoothly blended.
6) Put the mixture in a medium-size saucepan.
7) Pour stock and 1/2 teaspoon salt and simmer over medium-high heat. Turn heat to medium-low and simmer tomato sauce uncovered for about 15 minutes.
8) With a knife cut bacon into 1-inch pieces. In large skillet cook bacon over medium heat, stirring frequently until golden brown for about 5 minutes.
9) In small skillet, heat vegetable oil to smoking point over medium-high heat. Quickly fry tortillas, 3 seconds per side, one at a time till soft. Place them in cookie sheets.
10) When bacon is cooked, take out from skillet and leave only 1 tablespoon fat.
11) Place bacon in skillet and put on medium low heat.
12) Crack eggs, break yolks, and scramble eggs with bacon until eggs are firm.
13) Mix two thirds of the crumbled cheese and take off from heat. Season with salt and pepper.
14) Line base of 8 x 8 x 2-inch baking dish with 4 tortillas, overlapping if necessary.
15) Spread partial bacon and egg mixture over tortillas and add one third of tomato sauce. Follow the same process with 4 more tortillas with remaining half of bacon and egg mixture and half of remaining sauce. Top with remaining 4 tortillas and completely cover with tomato sauce.
16) Bake, uncovered for about 10 minutes.
17) Mix sour cream and heavy cream in small bowl and blend.
18) Take out the baking dish and sprinkle cheese on top.

19) Sprinkle chopped parsley on top. Cut into squares and place in plates. Serve remaining cream sauce separately.