1 lb Turkey or Reg. Sausage
¾ C mild Salsa
1 10oz can Diced tomatoes w/Lime, Cilantro & Green Chilies
½ C chopped Leeks
1 C shredded cheese
1 ½ C Heavy Cream
6 qty 12” flour reg. or gluten free Tortilla’s
Optional Garnish: Enchilada Sauce
Spray 11” x 15” Pyrex glass casserole with non-stick spray
In a fry pan combine turkey sausage & salsa, then brown and cool.
In a small bowl combine diced tomatoes, Leeks & cheese.
Whisk together eggs and heavy cream.
Layer 1: Cut two 12” Tortilla’s in half and cover bottom of glass casserole with them, Spread a layer of 1/3 of the meat, Pour 1/3rd of Egg Mixture
Layer 2: Cut two 12” Tortilla’s in half & Add another layer, Spread a layer of 1/3 of the meat, Pour 1/3rd of Egg Mixture
Layer 3: Cut two 12” Tortilla’s in half & Add another layer, Spread a layer of 1/3 of the meat, Pour 1/3rd of Egg Mixture
Cover with aluminum foil and refrigerate overnight. Bake covered at 375 for 30 minutes. Uncover sprinkle with a little cheese on top and bake for another 20 minutes. Cut casserole down the center in both directions and then cut across short side of casserole to make 16 pieces, plate and drizzle with enchilada sauce.
Tips and Variations
Serve along side hash browns. I like to drizzle with enchilada sauce, then garnish with a taco dip and tomatoes, see picture.
To make taco dip combine:
2 Cups Sour Cream
2 Tbsp taco seasoning
Mix and store in the refrigerator.