Mexican Egg Bake

Ingredients

• 1 cup cheddar cheese 
• 6 6-inch corn tortillas ()
• 12  eggs 
• 10 ounce enchilada sauce canned
• 1.3 cups mushrooms fresh sliced
• 0.5  bell pepper green cut into 1 inch long strips
• 4 ounce chilies diced green drained canned
• 0.5 cup milk 
• 1 cup monterrey jack cheese 
• 0.3 cup bell pepper red chopped
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. Layer tortillas in bottom of pan so that edges overlap.
3. In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles.
4. Pour egg mixture over tortillas.
5. Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat.
6. Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.