Huevos Rancheros Casserole

Photo by Pam H.
Adapted from pilsbury.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from pilsbury.com

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. 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. 1 Serving (1/6 of Recipe)Calories 390(Calories from Fat 230),Total Fat 26g(Saturated Fat 11g,Cholesterol 265mg;Sodium 920mg;Total Carbohydrate 16g(Dietary Fiber 2g,Sugars 3g),Protein 23g

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