I had used the same breakfast casserole with a sliced bread "crust" for years, and was ready to try something new! My family loves Southwest dishes and that was my inspiration to experiment with other ingredients, flavors, and textures. This has become our first choice breakfast casserole. Sometimes I substitute the tomato-basil tortillas with whole wheat tortillas or spinach wraps. I have, at times, added into the middle layer some diced ham bits or torn bacon. It's so simple to make and quite versatile. The recipe is great for breakfast, brunch, or even "breakfast" for dinner meals.
Prepare a 9" X 13" or 8" X 12" glass baking dish with cooking spray. Preheat oven to 350 degrees.
Begin strata by tearing the 8 torillas into 1 to 2-inch pieces and setting on separate plate. Line the bottom of the dish with 1/3 of the mixed torn tortillas, overlapping only slightly. Spread 1/2 cup of the shredded cheese over top, and then 1/3 of the can of chiles.
In medium-sized bowl, whisk eggs well and then add in the milk, pepper, and dash of salt. Mix well.
Pour 1/2 of the egg-milk mixture over the tortilla-cheese-chile base. Reserve other half in bowl.
Over egg-milk mixture, add next layer of 1/3 torn tortillas, 1/2 cup of cheese, and 1/3 can of chiles.
Pour remaining half of egg-milk mixture over second tortilla-cheese-chile layer.
Finish strata by layering remaining 1/3 of torn tortillas, 1/2 cup cheese, and 1/3 can chiles over top. (Arrange tortillas so they attractively cover entire top of dish.)
Bake at 350 degrees for 35 minutes. OR--Prepare the night before and refrigerate overnight; microwave on high for 5 minutes (or until dish is completely warm to touch, as microwaves vary). Then, bake for 20-25 minutes until firm in center, puffed and lightly browned. Serve warm with your choice of salsa.