Ingredients
ENCHILADA BAKE
10 Land O Lakes® All-Natural Eggs
1/4 cup milk or water
3 tablespoons Land O Lakes® Butter
1/4 cup sliced green onions
1 teaspoon finely chopped fresh garlic
1 cup black beans, rinsed, drained
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
12 (8-inch) corn tortillas
6 (3/4-ounce) slices Land O Lakes® Deli Hot Pepper Cheese, each cut into 4 strips*
1 (19-ounce) can enchilada sauce**
1 cup chunky-style salsa

 TOPPINGS
Sour cream, if desired
Salsa, if desired
Chopped fresh cilantro, if desired

Directions
Heat oven to 350°F. Spray 13x9-inch glass baking dish with no-stick cooking spray; set aside.

Combine eggs and milk in bowl; beat on medium speed until well mixed.

Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; cook, stirring occasionally, 1 minute. Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set .

Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared pan. Layer 6 corn tortillas, half of egg mixture and 3 slices cheese. Spoon 3/4 cup salsa mixture over all. Repeat layers ending with sauce.

Cover with aluminum foil; bake 20-22 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through.

Top with sour cream, salsa and cilantro, if desired.

*Substitute Land O Lakes® Deli White American Cheese.

**Substitute 2 (10-ounce) cans enchilada sauce.