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Huevos Rancheros Casserole
Huevos Rancheros Casserole
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Prep Time:
20 minutes
Total Time:
9 hours 10 minutes
Cheesy chorizo casserole with spicy chiles and chunky salsa.
Ingredients:
  • 5 corn tortillas (6 inch)
  • 1 1/2 cups finely shredded colby-Monterey Jack cheese blend (6 oz)
  • 1/2 lb smoked cooked chorizo sausage, coarsely chopped
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 6 eggs
  • 1/2 cup milk
  • 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon ground red pepper (cayenne)
  • Thick & chunky salsa
Instructions:
  • Prepare an 8-inch square (2-quart) glass baking dish with a light coating of nonstick cooking spray. Layer 4 tortillas on the bottom of the dish, overlapping them as needed to reach about 1/2 to 1 inch up the sides. Cut the remaining tortilla in half and then slice into 1/2-inch-wide strips.
  • Sprinkle half a cup of cheese over the tortillas in the baking dish, followed by the chorizo, chiles, and another half cup of cheese. Then, arrange the tortilla strips on top.
  • Combine eggs, milk, oregano, and ground red pepper in a medium bowl. Beat until well combined. Pour this mixture over the ingredients in the baking dish, then sprinkle with the remaining 1/2 cup of cheese, pressing lightly into the egg mixture. Cover with foil and refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 350°F. Bake the covered casserole for 30 minutes. Remove the cover and continue baking for an additional 15 to 20 minutes until a knife inserted in the center comes out clean. Allow it to rest for 5 minutes before slicing into squares. Serve with salsa.

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