Easy Overnight Tortilla Strata

By KarenLee

Ingredients

• 4 cups of crushed tortilla chips
• 8 oz. tomato sauce
• 1/4 cup spicy salsa
• 2 cups low-fat milk
• 1/2 cup sour cream
• 1 cup shredded cheese (Mexican mix or medium cheddar)
• 3/4 cup egg whites
• 3 large eggs, beaten
• 1/2 cup cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup cooked black beans
• 1 cup frozen white corn kernels, thawed
• 1/2 tsp. ground cumin

Details

Adapted from qvc.com

Preparation

Step 1

Directions:
The night before:
Lightly oil a lasagna glass or ceramic dish (vegetable oil is fine). Combine the chips, tomato sauce, and salsa in a large bowl. In another bowl add the milk, sour cream, shredded cheese, egg whites, beaten eggs, and cumin. Mix well.

Combine the egg mixture with the chip mixture and add the cilantro, onion, tomatoes, black beans, and corn. Mix thoroughly and pour into your prepared dish. Cover and store in the fridge overnight.

The next day:
Preheat oven to 375°F. Take the dish out of the fridge and let it sit out for about 20 minutes to warm to room temperature. Bake in the oven for 1 hour, or until golden and puffy. Let cool for about 15 – 20 minutes before serving.