• 6servings
  • 550minutes
  • 390calories

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Ingredients Jump to Instructions ↓

  1. 5 corn tortillas (6 inch)

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

  3. 1/2 lb smoked cooked chorizo sausage, coarsely chopped

  4. 1 can (4 1/2 oz) Old El Paso® chopped green chiles

  5. 6 eggs

  6. 1/2 cup milk

  7. 1/2 teaspoon dried oregano leaves

  8. 1/8 teaspoon ground red pepper (cayenne)

  9. Old El Paso® Thick 'n Chunky salsa

Instructions Jump to Ingredients ↑

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


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