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Photo of Chorizo and cheddar tortilla casserole by WW

Chorizo and cheddar tortilla casserole

6
4
4
SmartPoints® value per serving
Total Time
2 hr 45 min
Prep
30 min
Cook
2 hr 15 min
Serves
12
Difficulty
Easy
Having a party? This hearty Mexican brunch casserole will have everyone raving. The combination of spicy chorizo and aromatic veggies brings the perfect balance of flavors to this cheesy dish. Even better, you can save time by assembling it in a slow cooker and cook it overnight. Instead of filling and rolling tortillas like with enchiladas, you layer a sausage-veggie mixture and cheese between tortillas and cook until bubbly. When it’s ready, keep the slow cooker on low to keep it warm until you're ready serve. Pair with orange sections, a jicama salad, crudite, salsa, guacamole and baked chips for a morning fiesta.

Ingredients

Cooking spray

4 spray(s)

Sweet red pepper(s)

2 large, chopped

Poblano chile

1 large, chopped

Uncooked red onion(s)

2 large, chopped

Table salt

2 tsp, divided

Ground cumin

1 tsp

Garlic clove(s)

1 large clove(s), minced

Cooked chicken sausage(s)

9 oz, chorizo variety, finely minced

Corn tortilla(s)

16 small

Weight Watchers Reduced-fat Mexican style shredded cheese

2 cup(s)

Egg(s)

12 large egg(s)

Low-fat milk

1 cup(s)

Uncooked scallion(s)

1 Tbsp, chopped, or cilantro

Fresh lime(s)

1 item(s), cut into wedges

Instructions

  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add peppers and onions; cook, stirring frequently, until vegetables soften, 8-10 minutes. Stir in 1 tsp salt, cumin, garlic and sausage; cook, stirring occasionally, until heated through, 2-3 minutes.
  2. Coat a 6-qt slow cooker with cooking spray. Place 4 tortillas in a single, overlapping layer in bottom; top with 1/3 pepper mixture and 1/2 c 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 1 tsp salt; pour over casserole and sprinkle with remaining 1/2 c 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: 1 c

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