Torn Tortilla Casserole

• 2 Tbsp. butter or margarine
• 1/3 c. finely chopped onions
• 1 (8 oz.) can tomato sauce
• 1 (4 oz.) can diced chilies, drained
• 1/2 tsp. celery salt
• 1/4 tsp. pepper
• 2 eggs
• 1 c. light cream
• 6 tortillas, torn into bite-size pieces
• 1 c. cubed Monterey Jack cheese
• 2 c. sour cream
• paprika
• 1/4 c. chopped cilantro
• 1/2 c. grated sharp Cheddar cheese

1. Preheat oven to 350u0b0.
2. Melt butter in skillet; saute onions. Add next 4 ingredients; remove from heat.
3. Beat eggs; add cream and stir into tomato mixture.
4. Cover bottom of a 2-quart casserole with half the sauce and half the cubed cheese.
5. Repeat layers until all tortillas, sauce and cubed cheese are gone.
6. Top with sour cream, paprika and chopped cilantro; sprinkle with grated cheese.
7. Bake 25 minutes or until hot and bubbly.
8. Serves 4 to 6.

butter, onions, tomato sauce, chilies, celery salt, pepper, eggs, light cream, tortillas, cubed monterey, sour cream, paprika, cilantro, grated sharp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833694 (may not work)