Mexican Egg Bake - cooking recipe

Ingredients

6 corn tortillas
12 eggs
1/2 c. milk
4 oz. (1 c.) shredded Cheddar cheese
4 oz. (1 c.) shredded Monterey Jack cheese
1/4 c. chopped red bell pepper
4 oz. can diced green chilies, drained
1 Tbsp. oil
1 1/4 c. sliced fresh mushrooms
1/2 medium green bell pepper, cut into 1-inch strips
10 oz. can mild enchilada sauce

Preparation

Heat oven to 350\u00b0.
Generously grease a 13 x 9-inch baking dish.
Warm tortillas as directed on package.
Arrange in bottom of greased pan, overlapping edge of tortilla.