8 corn tortillas
1 1/2 cups chopped green chilis ( 3 4-ounce cans)
4 cups shredded cheddar cheese
6 eggs
1 3/4 cups milk
3/4 teaspoon salt
1 1/2 cups chopped green chilis ( 3 4-ounce cans)
4 cups shredded cheddar cheese
6 eggs
1 3/4 cups milk
3/4 teaspoon salt
Generously coat a 13x9 inch baking dish with cooking spray. Cover the bottom of the dish with 4 tortillas. Sprinkle tortillas with half of the green chiles, then half of the cheese. Repeat layers once more.
In a medium bowl, beat the eggs. Add milk and salt and whisk until combined. Pour over layered ingredients in the baking dish. Refrigerate for at least 30 minutes or overnight.
Bake for 50 to 60 minutes in an oven preheated to 350 degrees, the strata should be slightly puffed, bubbly, and turning golden. Let cool 5 to 10 minutes before serving.
Serves 8 - 10
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