Huevos Rancheros Casserole

(15)
5 reviews.
  • 20 min prep time
  • 9 hr 10 min total time
  • 9 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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