Huevos Rancheros Casserole

Huevos Rancheros Casserole IMAGE Author: Canadian Living Credits: Huevos Rancheros Casserole IMAGE

We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2016

Ingredients

Casserole:
  • 6 flour tortillas (6 inches/15 cm)
  • 1 can pinto or black bean drained and rinsed
  • 3 cups shredded Monterey Jack cheese
  • 8 eggs
  • 3 green onions finely chopped
  • salt
  • 3 tablespoons coarsely chopped fresh cilantro
Red Sauce:
  • 2 teaspoons light-tasting olive oil
  • 1 onion finely chopped
  • 3 cloves garlic finely grated or pressed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2 cups bottled strained tomatoes (passata)
  • 1 chipotle chili in adobo sauce seeded and finely chopped
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • pinch salt

Method

Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.

Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)

Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 591 mg
  • Sugars 4 g
  • Protein 23 g
  • Calories 391.0
  • Total fat 21 g
  • Potassium 331 mg
  • Cholesterol 230 mg
  • Saturated fat 10 g
  • Total carbohydrate 26 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 37.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Huevos Rancheros Casserole

Login