Tortilla Casserole


This a great overnight brunch casserole when you have a house full of holiday guests! Serve with salsa and sour cream.

Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
9 hrs
Total Time:
10 hrs 20 mins
12 servings


  • 12 (6 inch) corn tortillas

  • cup chopped green onions

  • 1 (4 ounce) can sliced black olives, drained

  • 2 (4 ounce) cans diced green chile peppers, drained

  • 1 (4 ounce) jar diced pimento peppers, drained

  • 8 ounces Monterey Jack cheese, shredded

  • 8 ounces Cheddar cheese, shredded

  • 5 eggs

  • 2 cups milk

  • 1 (8 ounce) jar salsa


  1. Lightly grease a 9x13 inch baking dish. Line the bottom of the dish with 4 tortillas. Sprinkle with 1/3 each of the green onions, olives, chile peppers, pimento peppers, Monterey Jack cheese, and Cheddar cheese. Repeat twice with the remaining ingredients.

  2. In a large bowl, beat together eggs, milk, and salsa. Pour over the layered ingredients. Cover with plastic wrap, and refrigerate overnight.

  3. Remove the casserole from refrigerator, and remove plastic wrap. Preheat oven to 350 degrees F (175 degrees C).

  4. Bake 45 to 60 minutes in the preheated oven.

Nutrition Facts (per serving)

277 Calories
17g Fat
18g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 277
% Daily Value *
Total Fat 17g 21%
Saturated Fat 9g 45%
Cholesterol 117mg 39%
Sodium 691mg 30%
Total Carbohydrate 18g 6%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 16g
Vitamin C 22mg 111%
Calcium 376mg 29%
Iron 2mg 9%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.