Post by Granny Smith on Apr 13, 2008 16:33:47 GMT -5
Huevos Rancheros Casserole
contributed by riverwalk
2 cups shredded Monterey Jack
2 (4-ounce) cans chopped green chilies, undrained
1 cup shredded sharp Cheddar cheese
12 eggs
1 pint sour cream
½ teaspoon chili powder
1 teaspoon salt
Sauce:
1 cup salsa
1 (8-ounce) can tomato sauce
1 teaspoon chicken bouillon granules
Preheat oven to 325F. Grease a 3-quart casserole dish or a 13-x 9-inch baking dish.
To prepare casserole, sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with Cheddar.
Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture.
Bake, uncovered, 50 minutes, or until a knife inserted in the center comes out clean.
To prepare sauce, heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole.
Serves 10 to 12.
contributed by riverwalk
2 cups shredded Monterey Jack
2 (4-ounce) cans chopped green chilies, undrained
1 cup shredded sharp Cheddar cheese
12 eggs
1 pint sour cream
½ teaspoon chili powder
1 teaspoon salt
Sauce:
1 cup salsa
1 (8-ounce) can tomato sauce
1 teaspoon chicken bouillon granules
Preheat oven to 325F. Grease a 3-quart casserole dish or a 13-x 9-inch baking dish.
To prepare casserole, sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with Cheddar.
Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture.
Bake, uncovered, 50 minutes, or until a knife inserted in the center comes out clean.
To prepare sauce, heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole.
Serves 10 to 12.