Huevos Rancheros Casserole Prep Time: 20 min ; Start to Finish: 9 hr 10 min | | Makes: 6 servings Kick up your feet; casserole preparation is done ahead of time. Then enjoy the flavor kick of south-of-the-border flavors. |
| 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 |
| 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. | | |