Huevos Rancheros Casserole

Name: Huevos Rancheros Casserole
Prep time: 9 h 10 min
Cook time: 9 h 10 min
Total time: 9 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 128 grams can Old El Paso® chopped green chiles; 227 grams smoked cooked chorizo sausage, coarsely chopped; 170 grams 1/2 cups finely shredded colby-Monterey Jack cheese blend; 5 6-inchs corn tortillas (6 inch); 6 eggs; 0 teaspoons ground red pepper (cayenne); 118 milliliters milk; 1 teaspoons dried oregano leaves; 6 servings Old El Paso® Thick n Chunky salsa

The recipe Huevos Rancheros Casserole is ready in approximately 9 hours and 10 minutes and is definitely an awesome gluten free option for lovers of Mexican food. This recipe serves 6. One serving contains 421 calories, 24g of protein, and 29g of fat. Head to the store and pick up n chunky salsa, chorizo sausage, colby-monterey jack cheese blend, and It works well as a reasonably priced main course for Autumn.

Instructions

Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray.

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Cooking Spray

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Glass Baking Pan

Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides.

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Tortilla

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Baking Pan

Cut remaining tortilla in half; cut into 1/2-inch-wide strips.

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Tortilla

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.

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Tortilla Strips

Tortilla

Chorizo

Cheese

Chili Pepper

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Baking Pan

In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well.

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Ground Cayenne Pepper

Oregano

Egg

Milk

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Bowl

Pour over mixture in baking dish.

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Baking Pan

Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.

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Cheese

Egg

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Aluminum Foil

Heat oven to 350°F.

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Oven

Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean.

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Oven

Knife

Let stand 5 minutes before serving.

Cut into squares.

Serve with salsa.

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Salsa

Equipment

Ingredients

Servings:

128grams

can Old El Paso® chopped green chiles 227grams

smoked cooked chorizo sausage, coarsely chopped 170grams

1/2 cups finely shredded colby-Monterey Jack cheese blend 56-inchs

corn tortillas (6 inch)6

eggs 0teaspoons

ground red pepper (cayenne)118milliliters

milk 1teaspoons

dried oregano leaves 6servings

Old El Paso® Thick 'n Chunky salsa

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.