Easy Overnight Tortilla Strata

Name: Easy Overnight Tortilla Strata
Ingredients: vegetable oil; 4 cup crushed tortilla chips; 8 ounce tomato sauce; 1/4 cup spicy salsa; 2 cup low-fat milk; 1/2 cup sour cream; 1 cup cheddar cheese, shredded (or use a mexican cheese blend); 3/4 cup egg whites; 3 large eggs, beaten; 1/2 teaspoon ground cumin; 1/2 cup cilantro, chopped; 1/4 cup red onion, finely chopped; 1/2 cup cherry tomatoes, halved; 1 cup frozen white corn kernels, thawed

Lauren Gordon|March 15, 2015 3:56 pm EST

1 (1 ratings)

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Any host or hostess will tell you that prepping ahead is an essential step in throwing a great party. A recipe like this one allows you to do just that. That means more time with your guests and less time in the kitchen.

Servings

8

Ingredients

vegetable oil
4 cup crushed tortilla chips
8 ounce tomato sauce
1/4 cup spicy salsa
2 cup low-fat milk
1/2 cup sour cream
1 cup cheddar cheese, shredded (or use a mexican cheese blend)
3/4 cup egg whites
3 large eggs, beaten
1/2 teaspoon ground cumin
1/2 cup cilantro, chopped
1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1 cup frozen white corn kernels, thawed

Directions

The night before:
Lightly oil a lasagna glass or ceramic dish. Combine the chips, tomato sauce, and salsa in a large bowl. Add the milk, sour cream, shredded cheese, egg whites, beaten eggs, and cumin to another bowl. Mix well. Combine the egg mixture with the chip mixture and add the cilantro, onion, tomatoes, black beans, and corn. Mix thoroughly and pour it into your prepared dish. Cover and store in the fridge overnight.
The next day:
Preheat the oven to 375 degrees F. Let the casserole sit out for about 20 minutes, or until it warms to room temperature. Bake for 1 hour, or until golden and puffy. Allow it to cool for about 15—20 minutes before serving.