Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.
corn tortillas (6 inch)
cups finely shredded colby-Monterey Jack cheese blend (6 oz)
lb smoked cooked chorizo sausage, coarsely chopped
can (4.5 oz) Old El Paso™ chopped green chiles
teaspoon dried oregano leaves
teaspoon ground red pepper (cayenne)
Old El Paso™ Thick 'n Chunky salsa
Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.
Make it your way using favorite cheeses, tortillas and sausage.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Other Carbohydrate; 3 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.