A delightful twist on the classic Huevos Rancheros, this casserole is perfect for brunch or a hearty breakfast.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the casserole.
Spray the baking dish with non-stick cooking spray.
This prevents sticking and makes cleaning up easier.
Layer 4 tortillas in the bottom of the dish, overlapping slightly and extending up the sides.
Overlapping ensures full coverage and prevents leaks.
Sprinkle 1 cup of cheese over the tortillas.
Using freshly shredded cheese enhances the flavor.
Spread the cooked chorizo and diced green chilies evenly over the cheese.
Ensure even distribution for consistent flavor in every bite.
Layer the remaining tortillas over the filling.
Press gently to compact the layers.
In a mixing bowl, whisk together the eggs, milk, oregano, and crushed red pepper.
Whisk thoroughly to ensure the spices are evenly distributed.
Pour the egg mixture over the layers in the dish.
Pour slowly to allow the mixture to seep into all layers.
Sprinkle the remaining cheese on top and press lightly.
Pressing helps the cheese adhere to the top layer.
Cover the dish with foil and bake for 30 minutes.
Covering prevents the top from browning too quickly.
Remove the foil and bake for an additional 15-20 minutes until the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole rest for 5 minutes before serving.
Resting allows the casserole to set, making it easier to slice.
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