6 flour tortillas
4 -4ounce cans chopped green chilies — drained
4 cups Monterey Jack cheese — grated
2 cups milk (can use one cup half & half — 1 cup regular)
5 eggs
1 teaspoon salt and white pepper
1 pound hot sausage — crumbled and cooked, I used veggie chorizo

Grease a 13×9 inch baking dish with butter. Cover bottom of pan
with half of the tortillas, cutting them to fit without overlapping.
Sprinkle with half the sausage (if using), half the chilies, then half the cheese.
Repeat layers, ending with cheese.

Combine eggs, milk, salt and pepper in a medium sized bowl. Pour
over the layers. Let stand, covered in refrigerator for at least one hour, overnight is fine.

Preheat oven to 350 degrees. Bake for 45 minutes, or until strata
is puffed and bubbly. Cook 10-15 minutes until set, then cut into squares.

I combine just before bedtime the night before, then refrigerate
overnight. We serve with warm salsa, guacamole, fresh pineapple chunks and more tortillas.

Recipe Notes
Here is a breakfast strata that uses flour tortillas. This
is a great lazy Saturday or Sunday brunch. The flour tortillas absorb
the liquid, then when baked, puff up giving it a souffle-like appearance. It is really great made with freshly roasted & peeled Hatch chilies.
Mary M.