Photo of Chorizo and cheddar tortilla casserole by WW

Chorizo and cheddar tortilla casserole

Points® value
Total Time
7 hr 35 min
5 hr 20 min
2 hr 15 min
This hearty Mexican brunch casserole will have everyone raving.


Red bell pepper

2 large, chopped

Poblano chile

1 large, chopped

Red onion

2 large, chopped

Table salt

2 tsp(s)

Ground cumin

1 tsp(s)


1 clove(s), large, minced

Cooked chicken sausage

9 oz, chorizo variety, finely minced

Corn tortilla

16 item(s)

Low-fat shredded cheddar cheese

2 cup(s)


12 large

1% low-fat milk

1 cup(s)

Uncooked scallions

1 tbsp(s), chopped, or cilantro


1 medium, cut into wedges


  1. Coat a large nonstick skillet with cooking spray; heat over mediumhigh heat. Add peppers and onions; cook, stirring frequently, until vegetables soften, 8-10 minutes. Stir in 5 ml (1 tsp)salt, cumin, garlic and sausage; cook, stirring occasionally, until heated through, 2-3 minutes.
  2. Coat a 6-L (6-quart)slow cooker with cooking spray. Place 4 tortillas in a single, overlapping layer in bottom; top with 1/3 pepper mixture and 125 ml (1/2 cup) cheese. Repeat to make 3 layers; finish with a layer of 4 overlapping tortillas.
  3. In a medium bowl, whisk together eggs, milk and remaining 5 ml (1 tsp)salt; pour over casserole and sprinkle with remaining 125 ml (1/2 cup) cheese. Cover and bake on low for 6-8 hours or on high for 2 hours. Serve with scallions (or cilantro) and lime wedges.
  4. Serving size: 250 ml (1 cup)


Having a party? Serve this casserole with orange and jicama salad, baby bell peppers and crudite, salsa, guacamole and baked chips.