Recipes

This recipe is measured for an 9” x 9” x 2.5” pan

Cook/brown the chorizo in a large pan. Once done, Drain excess grease

Return chorizo to pan and add frozen potatoes

Mixed chorizo and potatoes together and cover with lid. Cook on medium heat (Best not to allow the potatoes to get crisp)

Once the potatoes are thawed and mixed with the chorizo, Scramble the 8 eggs and pour over chorizo and potatoes.

Stir all together over medium heat until well blended and eggs are partially cooked but still very moist.

Turn off heat

Layer the Casserole - Layer 1

Pour some enchilada sauce into bottom of casserole dish, enough to cover the bottom (about ¼ of the can)

Layer 6 corn tortillas on the bottom with some lapping up the sides of the dish

Add ½ of the chorizo, potato and egg mixture and spread evenly over tortillas and pat down

Pour additional enchilada sauce over the mixture (about another ¼ can)

Sprinkle ½ of the cheddar cheese over mixture

“Butter” 6 tortillas with cream cheese and lay them cheese-side down on the mixture

Repeat for Layer 2

Add remainder of the chorizo, potato and egg mixture and spread evenly over tortillas and pat down

Pour additional enchilada sauce over the mixture (about another ¼ can)

Sprinkle remainder of the cheddar cheese over mixture

“Butter” 6 tortillas with cream cheese and lay them cheese-side down on the mixture

Cover with foil and bake at 350 degrees for 30 minutes

Tips/Hints

Can also cook in microwave for 20 minutes on power level 6 (you be the judge, it’s your wave)

Since everything is basically cooked, the casserole really just needs to finish cooking the eggs, heat through and melt the cheese.

Can also prepare the casserole as directed the night before and put in fridge then cook in the morning.