Ingredients

The following ingredients have 4 Servings
  • 1/4 cup canola oil
  • 12 yellow corn tortillas
  • 1 pound bulk chorizo (browned)
  • 1 cup cheddar cheese (shredded)
  • 1 cup Monterey jack cheese (shredded)
  • 16 large eggs
  • 12 ounces of your favorite salsa (thick and chunky works best)
  • 1 cup sour cream (full or reduced fat)
  • For the queso topping sauce:
  • 12 ounces Velveeta (cut in cubes)
  • 8 ounces Salsa (thick and chunky works best)
  • 6 Tablespoons milk

Instruction

  • Preheat oven to 350 degrees.
  • Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
  • Brown chorizo in a the same pan, remove to paper towels and set aside.
  • Spray a 9x13 casserole dish with Pam.
  • Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
  • Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
  • Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
  • Bake uncovered at 350 for 30 - 40 minutes or until set.
  • Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
  • Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.