8 oz. fresh bulk pork sausage
2/3 c. green onion, chopped
1/3 c. green pepper, chopped
12 (6") corn tortillas
1 1/2 c. (6 oz.) cheddar cheese, shredded
1 c. (4 oz.) Monterey Jack cheese, shredded
1 pt. milk
4 eggs, beaten
1/2 c. tomato sauce
1 (4 oz.) can green chilies, diced
Salsa sauce

Butter 8" square pan. Cook sausage, onion and green pepper. Drain fat. Put 6 tortillas in bottom of baking dish. Sprinkle with sausage mixture, cheddar cheese. Put 6 tortillas on top. Press down to remove air spaces. Top with Monterey Jack cheese. Mix milk, eggs, tomato sauce and green chilies. Pour over cheese. Cover and refrigerate several hours or overnight. Remove from refrigerator 1 hour before baking. Bake at 325 degrees, uncovered 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with salsa sauce. Makes 6 servings.