Huevos Rancheros Casserole

Cheese, chorizo, chiles and chunky salsa layer into a yummy casserole.

  • Prep Time 20 min
  • Total Time 9 hr 10 min
  • Servings 6

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 (4.5 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)
Old El Paso™ Thick 'n Chunky salsa

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

Make it your way using favorite cheeses, tortillas and sausage.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
11g,
11%
),
Cholesterol
265mg
265%;
Sodium
920mg
920%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
30%;
Iron
10%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 3 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.