HUEVOS RANCHEROS CASSEROLE

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
1/1 cup milk
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
Old El Paso Salsa (for serving)

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.

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.

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.

TO BAKE:
Heat oven to 350 degrees 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.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Fun and Easy Mexican Cooking, Pillsbury Classic Cookbooks, June 2001, #244