HUEVOS RANCHEROS BRUNCH CASSEROLE WITH HAM AND CHEESE
This casserole layers corn tortillas, black beans, ham, cheese, and eggs for a delicious brunch inspired by huevos rancheros. Drizzle with hot sauce, if desired.
Provided by NicoleMcmom
Categories Breakfast and Brunch Breakfast Casserole Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
- Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
- Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
- Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
- Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 30.9 g, Cholesterol 223.2 mg, Fat 28.4 g, Fiber 9 g, Protein 25 g, SaturatedFat 8.3 g, Sodium 1786.7 mg, Sugar 4.8 g
HATCH CHILE RELLENO CASSEROLE WITH RANCHERO SAUCE
Hatch chiles are New Mexico's gift to the world. Here are layers of Hatch chiles and melted cheese wrapped up in a coat of puffy egg and then baked instead of fried.
Provided by Baking Nana
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
- Serve the sauce with slices of the chile relleno casserole.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 21.5 g, Cholesterol 69.8 mg, Fat 22.1 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 12.2 g, Sodium 1240.2 mg, Sugar 9 g
ENCHILADA RANCH CASSEROLE
I made this one up when I was tired of the same old Enchilada Casserole, I thought it was alright, but my husband LOVED it. This makes a huge batch, so if you're a family of four, I would just make it in 2 9x9 baking dishes and freeze the other one.
Provided by 2SpiceItUp
Categories One Dish Meal
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts in boiling water until cooked through. Shred.
- Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
- Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
- Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
- Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.
RANCHERO ENCHILADA CASSEROLE
Make and share this Ranchero Enchilada Casserole recipe from Food.com.
Provided by MARIA MAC
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, water and chicken.
- Stir in tortilla's.
- Spread in a 2 quart shallow baking dish.
- Top with cheese and cover.
- Bake at 350 for 25 minutes or until hot.
Nutrition Facts : Calories 304.9, Fat 12.6, SaturatedFat 5, Cholesterol 67.3, Sodium 407.9, Carbohydrate 21.8, Fiber 1.3, Sugar 0.9, Protein 24.5
ENCHILADAS RANCHERO
Make this these enchiladas for your next fiesta with tons of fresh ingredients like zucchini, corn and freshly chopped cilantro. Sargento® Shredded Nacho & Taco Cheese is sprinkled within each enchilada and on top of the baked dish for that perfectly cheesy flavor we all know and love.
Categories Dinner
Yield 6
Number Of Ingredients 8
Steps:
- Combine salsa and cilantro in medium bowl; set aside.
- Combine 1 cup salsa mixture, beans, corn, zucchini, olives and 1 cup cheese in separate bowl.
- Coat 13x9-inch pan with nonstick cooking spray. Place 1/3 cup bean mixture down center of each tortilla. Fold edges over filling. Place 2 rows of six tortillas each in pan. Cover with remaining salsa mixture. Sprinkle with remaining cheese.
- Bake in preheated 350°F oven 25 minutes or until cheese is melted and enchiladas are heated through.
Nutrition Facts : @context http, Calories 601 calories, Carbohydrate 84 g, Cholesterol 0 mg, Fat 20.6 g, Fiber 11 g, Protein 22 g, SaturatedFat 9.1 g, ServingSize 394 g, Sodium 0 mg, Sugar 0 g
BREAKFAST ENCHILADA RANCHERO
This is a cross between an enchilada and huevos rancheros. Scrambled eggs are combined with seasoned ground beef and wrapped inside a tortilla, which is partially covered with salsa and cheese and baked. I thought something like this would already be posted, but alas, it is not.
Provided by threeovens
Categories Breakfast
Time 35m
Yield 5-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
- Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
- Pour half the salsa in a 13 x 9 inch baking dish.
- Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
- Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 667.2, Fat 37.7, SaturatedFat 16.8, Cholesterol 320.1, Sodium 1584.5, Carbohydrate 41.2, Fiber 3.5, Sugar 4.2, Protein 40
EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
Provided by Chef SuzyQ
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Instructions for Sauce:.
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:.
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.
Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2
ENCHILADA CASSEROLE II
Easy, flavorful and delicious. Kids love it!
Provided by TAMMIE SWAIN
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
- In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
- Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
- Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 g
RANCHERO SAUCE
Make and share this Ranchero Sauce recipe from Food.com.
Provided by CookinCowgirl
Categories Sauces
Time 20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Blacken the peppers under the broiler or top of a gas stove.
- Place in a plastic baggie.
- Toast the cumin in a saucepan until it begins to smoke.
- Add the oil, onions and garlic.
- Sauté for 2 minutes.
- Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
- Remove the skins from the peppers, seed, and coarsely chop them.
- Add them to the saucepan.
- Cook another 5 minutes or so until the sauce thickens slightly.
- Pulse in a blender to desired consistency. Refrigerate for up to a month.
- Serve hot or room temperature.
Nutrition Facts : Calories 31, Fat 1.7, SaturatedFat 0.2, Sodium 235.9, Carbohydrate 4, Fiber 1.2, Sugar 0.7, Protein 0.7
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