Huevos Rancheros Casserole

Kick up your feet; casserole preparation is done ahead of time. Then enjoy the flavor kick of south-of-the-border flavors.

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Servings 6

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( 15 ) Ratings

15 Ratings

5 Stars 10%

4 Stars 13%

3 Stars

2 Stars

1 Stars

Member Reviews ( 5 )

882972a6-a132-4160-b5ba-4a2d013faa94

ingredients 9
Prep Time 20 min
Total Time 9 hr 10 min

Ingredients

5: (6-inch) corn tortillas

6: oz. (1 1/2 cups) finely shredded colby-Monterey Jack cheese blend

1/2: lb. smoked cooked chorizo sausage, coarsely chopped

1: (4.5-oz.) can 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® Salsa

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Directions

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 an additional 15 to 20 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe

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; 3 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

MamaLali

report Posted Feb. 19, 2012 11:43 AM

"Mmmmm" husband said as he took a bite. This is delish. But I must admit I altered it, so here's my version. We don't keep corn tortillas in the house, so I used small (fajita size) flour tortillas. Made the rest as directed, but did not let it sit overnight. It sat about 30 minutes and then was baked 30 minutes covered, and another 10 uncovered. Came out great and served with refried beans, avocado, sour cream, cilantro, and green salsa. Yummm!

Beverooni

report Posted Jun. 25, 2008 10:41 AM

It always surprises me that when someone doesn't follow the recipe they give it a low rating. If you don't follow the recipe then it's not fair to give it low points. I do, however, like it when someone adds ways they embellished on it. It inspires me to try new things. We loved this. I made it EXACTLY as the recipe said. ;)

dispatcheraz

report Posted Jan. 6, 2008 11:41 AM

This was okay. I couldn't find chorizo so I used regular sausage. Might try it again if I can find chorizo.

Meghan

report Posted Jun. 12, 2006 11:48 AM

Great recipe....changed it a little by adding diced onion and sometimes red peppers to it! Only thing I could comment on is the idea of adding to you recipes whether or not they are ok to be stored frozen. Just an idea for future recipes. Anyone know if this recipe freezes well?

Rinda

report Posted May. 30, 2006 8:50 AM

YUM