Notes: Even that the recipe says tortillas cut into strips, you can just cover the dish with tortillas and fill up the empty spaces with strips. Obviously don’t overlap them.

6 or 7 medium flour tortillas cut into strips
2 4oz. cans chopped green chilies, drained
8 oz. Canadian bacon or ham, cut in thin slivers (or chopped)
4 cups grated Monterey Jack cheese (You can use 2 cups each cheddar and Monterey Jack or 4 Cheese Mexican cheese – this last one is the one I use)
5 eggs, beaten
2 cups milk
pepper to taste
Tony Chachere’s Creole Seasoning

6 or 7 medium flour tortillas cut into strips 2 4oz. cans chopped green chilies, drained 8 oz. Canadian bacon or ham, cut in thin slivers (or chopped) 4 cup s grated Monterey Jack cheese (You can use 2 cups each cheddar and Monterey Jack or 4 Cheese Mexican cheese – this last one is the one I use) 5 eggs, beaten 2 cup s milk

Spray a 9”x13” baking dish with Pam. Cover bottom with tortillas, cutting if necessary to fit without overlapping.
Sprinkle with half the green chilies and half the ham, then half the cheese. Repeat layers ending with cheese. In a medium bowl, combine eggs, milk and pepper; pour over layered ingredients. Sprinkle a little “Tony’s” over all.
Let stand in refrigerator overnight covered with aluminum foil. Bake in preheated 350 degree oven for 70-80 minutes (the original recipe says 45-60 minutes, but every time I cook it takes 80 minutes), or until set and slightly puffed, bubbly and golden in color. While baking, Keep the aluminum foil on it but it has to be loose, like a little tent. Cool some before cutting, especially if you want to serve it in little squares.