Enchilada Casserole(Mexican) - cooking recipe

Ingredients

2 Tbsp. butter
1 can (8 oz.) tomato sauce
1 tsp. Italian seasoning
1 c. light cream
1/2 pt. sour cream
1/2 c. Cheddar cheese, grated
2 Tbsp. onion, minced
1 can (4 oz.) green peppers, chopped
1 tsp. celery salt
2 eggs
6 corn tortillas or (6 oz.) pkg. corn chips
paprika
1/2 lb. Jack or Muenster cheese

Preparation

Saute onions in butter, do not brown.
Add tomato sauce, chili peppers, Italian seasoning and celery salt.
Simmer 5 minutes. Lightly beat eggs, add cream and mix well.
Remove tomato mixture from heat, quickly stir in egg and cream
mixture.
Cover the bottom of a 2-quart casserole with 1/3 of the Jack cheese, cubed. Add a layer of tortillas, torn into pieces.
Top with sauce, then repeat layers.
Spread sour cream over top and sprinkle with grated Cheddar cheese and paprika.
Bake at 350\u00b0 for 25 minutes, or until bubbly hot.
Serve immediately.
Serves 4 to 6.