If you can’t find the pureed chipotles, get whole ones and chop them very finely. Leftovers can be refrigerated or frozen; add small amounts to chili, bean soups, scrambled eggs, or any dish that you’d like to kick up a notch.
Prep Time: 25 minutes
Total Time: 90 minutes
Servings: 6
1 1/2 – 2 cups cooked ground beef, turkey, or chicken (12-16 ounces before cooking)
1/2 cup chopped green onions
1 cup tomato mild, medium or hot salsa
1 tablespoon canned pureed chipotle (optional)
1 1/4 cups half-and-half or whole milk
2/3 cup sour cream
4 large eggs
1 teaspoon ground cumin
salt and pepper to taste
9 six-inch corn tortillas
2-3 cups grated sharp cheddar (4-5 ounces)
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Heat oven to 350 degrees. Mix cooked ground meat, green onions, salsa and chipotle puree in a bowl. Combine half & half, sour cream, eggs, cumin, salt, and pepper in a second bowl; whisk until smooth.
Place 3 of the tortillas in the bottom of a round, 8-inch soufflé dish (or similarly sized deep baking dish), overlapping them to cover the bottom of the dish. Spread a third of the meat mixture over tortillas. Pour a third of the egg mixture over meat. Distribute a third of the grated cheese over this. Repeat these layers two more times. Bake uncovered until liquid is barely set, 65-70 minutes.
Serving Suggestions:
Add any of the following to this dish (or replace the meat with them): cooked black or pinto beans, roasted corn, chopped sweet peppers, sliced olives, or chopped tomatoes. Substitute mild cheddar or other cheeses for the sharp Cheddar.
Copyright by Terese Allen
