Huevos Rancheros Casserole
Adapted from [Cooking with Michele|http://cookingwithmichele.com/2012/06/baked-heuvos-rancheros-casserole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cwmblog+%28Cooking+With+Michele®%29] via The Daily Meal
Yields: 6-10 servings
Ingredients
- 12 corn tortillas, fried crisp and drained (I lightly salted each tortilla when hot), then torn
- 1 batch of [homemade red enchilada sauce|http://alaskascratch.wpengine.com/2011/10/18/chicken-enchiladas-with-homemade-red-enchilada-sauce/] or a 15oz can of enchilada sauce
- 1 15oz can black beans, rinsed and drained (pintos would also be good)
- 1c shredded cheddar jack cheese, divided
- 10-12 eggs
- For Serving:
- Cilantro, chopped
- Avocado, sliced
- Sour cream, as desired
- Salsa or hot sauce like Tapatio, as desired
Instructions
Preheat oven to 375. Grease an 11x13 baking dish.
Layer half of the torn tortillas in the bottom of the dish. Top with half of the enchilada sauce, followed by half of the cheese, then sprinkle all of the black beans over the cheese. Repeat layers - tortillas, sauce, cheese.
Carefully crack 10-12 eggs (eyeball it, depending on the size of your eggs) on top of the casserole. Season eggs with salt and pepper.
Bake until egg whites are fully set but yolks are still runny, 20-30 minutes. Mine took about 24 minutes for results as pictured. Watch the eggs closely once you hit the 20 minute mark to avoid overcooking the yolks.
Sprinkle chopped cilantro over top. Offer avocado, sour cream, and salsa/hot sauce on the side.