For the Casserole:
- ¼ c. canola oil
- 12 corn tortillas
- 1 lb. chorizo
- 1 small onion, chopped
- 4 oz. can chopped green chiles
- 1 c. shredded cheddar cheese
- 1 c. shredded Monterey Jack cheese
- 16 large eggs
- 1 ½ c. favorite salsa
- 1 c. sour cream
- Sliced avocado, extra salsa and sour cream for serving
For the Queso:
- 12. oz Velveeta, cubed
- 1 cup favorite salsa
- 6 Tbsp. milk
Preheat your oven to 350 and coat a 9x13 casserole dish with non-stick spray.
Heat the oil in a skillet over medium high heat. Once the oil is hot, add tortillas 1 or 2 at a time and cook for 30 seconds and then flip and cook 15 more seconds. Cook each one and drain them on paper towels.
Remove most of the oil from the pan and cook and crumble the chorizo until browned. Add the onion and green chiles and cook 5 minutes or until the onions are soft.
While the meat and veggies cook, mix the eggs with the salsa and sour cream.
Layer the tortillas evenly on the bottom of the casserole dish. Top the tortillas with the meat mixture followed by the grated cheeses. Pour the egg mixture over the top and place in the oven to bake for 35-40 minutes or until the eggs are set and the cheese is bubbly and slightly browned.
As the casserole cooks, place the Velveeta, salsa and milk in a saucepan and cook on medium-low heat stirring often until the mixture is melted and smooth. If it is too thick, just stir in a little more milk until desired consistency is reached.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Slice into squares and serve with some queso. Garnish with sliced avocado and maybe a little salsa and sour cream. Enjoy!