▢9 eggs ▢1/2 c milk ▢1/2 tsp salt ▢1 c salsa ▢15 oz can green Chile enchilada sauce ▢1/2 c sour cream ▢12-16 corn tortillas ▢2 dozen tater tots baked ▢8 oz sausage cooked, drained, and crumbled ▢6 slices bacon cooked, drained, and crumbled (1-2 TB reserved for topping) ▢2 1/2 c shredded cheddar jack cheese ▢1 TB chives sliced, for garnish
Combine eggs, milk, and salt with a whisk. Stir frequently over medium heat in a buttered skillet until the eggs are heated through (but not browned). Proceed to incorporate 1 cup of salsa.
Stir together green Chile enchilada sauce and ½ cup sour cream. Set aside.
Coat a gratin dish measuring 11 inches by 7 inches or 13 inches by 9 inches with the enchilada/sour cream sauce in a thin layer. As needed, break tortillas to suit in order to achieve a single layer. Two more layers should be added, concluding with a tortilla layer followed by a sauce layer, and finally cheese.
Bake the entree while covered in nonstick foil. In the absence of Teflon foil, prevent the foil from coming into contact with the cheese by inserting several toothpicks into the casserole. Prior to baking, casseroles may be refrigerated for a maximum of two days or frozen for one month.
Bake, covered, at 350 degrees for approximately forty minutes. Continue baking for an additional 10 minutes, or until the cheese is completely dissolved.
Slightly chill prior to consuming.