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Authentic New Mexico Carne Adovada

By 52 Comments

Once you try this recipe for Carne Adovada, you’ll understand why its one of New Mexico’s most celebrated dishes. If you love New Mexico cuisine, you must learn to make this at home. Amazing in flavor, and one of the easiest braised pork recipes you’ll find.

If you’re a fan of authentic New Mexico recipes, don’t miss this classic, for Stacked Enchiladas. Topped with a fried egg makes it true blue New Mexico cuisine.

Carne adovada served with rice and beans.

What Is Carne Adovada?

Carne Adovada is a traditional Southwestern and signature dish of meaty dish of New Mexico Pieces of pork roast are marinated for 24 hours in a rich red chile sauce, then slow-roasted in the oven. The result is tender and deep flavored shredded or cubed pork. And possibly the most delicious food I’ve ever eaten. It’s is traditionally served with beans and rice. The sauce is an earthy, spicier, sweeter red chile sauce, than my go-to New Mexico Red Chile Sauce that I use for tamales, enchiladas and burritos. This red chile pork is beautiful as a stand alone dish, and absolutely amazing when used in tacos, enchiladas or burritos. 

Why This Recipe Works

It happened sometime between the Cochinita Pibil Enchladas at Bella’s restaurant in Taos and the Carne Adovada Plate at The Shed in Santa Fe, that I knew I had fallen head over heels in love with New Mexico Red Chile Pork. Carne Adovada to be exact.

I’ve had this dish in New Mexico about a dozen times. It’s actually about the only thing I’ll order when traveling there. Aside from a Hatch Green Chile Cheeseburger.

  • Pork: Becomes fall apart tender after an overnight marinade.
  • Best Chile Powder for Carne Adovada: The #1 thing that makes this recipe work is the use of authentic New Mexico Red Chile Powder. There’s nothing like it. A warming spice that’s “hot but it’s not”. It’s divine. And the secret to a good Carne Adovada is using New Mexico ground red chile powder. I find this easier and more flavorful than using dried red chile pods.
  • Balanced Sauce: Carne Adovada marinade and sauce is a beautiful robust deeply flavored red gravy that melts around your tongue with a definitive Southwestern blast. Smoky, earthy, slightly sweet, you simply can’t wait to take your next bite.
  • Inspiration: This recipe for Carne Adovada is modeled after The Shed’s Recipe, a very popular, famous New Mexican restaurant just off the Plaza in Santa Fe.
  • Tested, tested and then tested more. I’ve made Carne Adovada about ten times trying to get it just as I remember from my experiences in New Mexico. I’ve studied many recipes to come up with a final method and flavor result I found to be best. 

Carne Adovada vs. Carne Adobada

  • Carne Adovada is a dish specific to New Mexico. And should always be made using pork. It’s traditionally braised and simmered in a thick red chile sauce until the meat is fork tender.
  • Carne Adobada is a general term Mexican term for meat (pork, beef or chicken) and is commonly grilled or pan fried for tacos.

Ingredients You’ll Need

A variety of packets of New Mexico Red Chile Powders

The Most Important Ingredient: New Mexico Red Chile

I have an arsenal of different red chile powder varieties, purchased from across the state of New Mexico. And I’ve made this pork dish with most of them. What’s beautiful about cooking with New Mexico red chile powders is the ability to choose your heat level tolerance. You can purchase mild, medium or hot. If you’re looking for a mild, a good bet is Hatch red chile powder from the Hatch Valley. But the king of chile powders is New Mexico Chimayo, made from red chiles grown around the village of Chimayo.

Ingredients to make carne adovada
  • Onions: Yellow or sweet onions for this recipe.
  • Molasses: Use regular molasses rather than black strap. Black strap molasses will impart a slightly stronger and bitter flavor to the sauce.
  • Chile Powder: New Mexico Chile Powder is a must to make this an authentic Carne Adovada recipe. The heat level is of that chile powder is up to you. I use a medium heat powder. This red chile powder is a single blend rather than chili seasoning which is a blend of seasonings used to make Tex-Mex style Chili Soup. To learn more take a look at my article Chili vs. Chili.
  • Spices: Coriander, cumin, oregano and garlic all go hand in hand in so many New Mexican, Southwestern Recipes.
  • Flour, Fat and Chicken Broth: to form that beautiful roux for the red chile gravy.
  • Pork Loin Roast: Using a pork loin roast, gives us a leaner option, one where the meat will stay in more of a chunk form, nice and tender as it soaks up all of the beautiful flavor from this rich red chile sauce.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Recipe Ingredient Swaps

  • This recipe calls for thick rich molasses. If you don’t have molasses on hand, use 1 Tablespoon brown sugar. Dark and light will work. Honey is also a good replacement for molasses.
  • What if I can’t find New Mexico Chile Powder? I prefer Chimayo Chile Powder. If you simply can’t get your hands on any type of New Mexico Chile Powder, I’d use a very good quality Ancho Chile Powder or dried ancho chiles.
  • If you don’t have cider vinegar, use sherry vinegar, red wine vinegar, white vinegar, or white wine vinegar. Balsamic vinegar is discouraged as it would change the flavor profile of Carne Adovada.
  • Oil: Use either a mild flavored olive oil.

Step by Step Instructions

Browned pork chunks for making carne adovada
New Mexico Red Chile Sauce cooking stovetop.
  1. Step 1: Cut the pork loin roast into bite sized pieces. Heat a skillet over medium high heat, add oil and brown pork in batches as to not overcrowd. Overcrowding the chunks of pork will steam them as opposed to searing them. Make sure to get a good sear on the outside without cooking through. That sear adds flavor. Remove to a plate and set aside.
  2. Step 2: In the meantime make the rich red chile sauce.

How To Make The Red Chile Sauce, New Mexico Style

sauteeing onions in butter to make soup
adding flour to onions to make a gravy for carne adovada
  1. Step 3: Heat a 3-6 quart Dutch oven over medium heat. Add the butter and when melted, saute the onions until tender. This should take about 5 – 7 minutes.
  2. Step 4: Then add the flour and stir well. Cook for a couple of minutes until flour is just starting to toast.
Gravy for red chile braised pork.
Adding spices to gravy for carne adovada
  1. Step 5: Add the chicken broth and stir well. Cook for a few minutes to thicken the consistency of gravy.
  2. Step 6: Add the Chile Powder, cumin, coriander and oregano. Stir to blend spices.
Adding molasses to red chile gravy for carne adovada
red chile gravy for Carne Adovada
  1. Step 7 and 8: Stir to combine until blended.
Browned pork loin roast in New Mexico Red Chile Sauce
  1. Step 9: Add the seared pork back into the sauce.
  2. Step 10: Stir the sauce and pork together, cover and marinate in the refrigerator overnight, or for a least 2 – 3 hours. 
Pork loin roast marinating in New Mexico Red Chile Sauce
  1. Step 11:Oven Baked Carne Adovada: Bake covered at 350 degrees for 2 – 3 hours, or until pork is tender. Don’t over cook, pork can become dry. Stir in vinegar and molasses, cover and let steep for about 15 minutes.

What To Serve It With – Traditional New Mexico Side Dishes

Many times I like to simply serve it with a warm flour tortilla or toasted New Mexico Blue Corn Tortillas. Carne Adovada is traditionally served with , rice, beans, or a simple Southwestern salad. When I ordered Carne Adovada and Rancho de Chimayo in Chimayo, they served it with a simple tossed salad drizzled with their Spicy Ranch Dressing.

I’ve seen Carne Adovada listed on restaurant menus offered as:

  • Carne Adovada Breakfast Burritos
  • Stacked Enchiladas
  • Carne Adovada Tacos
  • And even offering it topped with a fried egg for a hearty breakfast entree.

Tips For Success

  • Pat the pork dry before searing. To get a nice golden brown crust on the pork, the dryer the meat, the better the sear.
  • Don’t over crowd the pork while searing. Leave some space around each piece of pork to allow air to flow on all sided of the pieces. Over crowding the meat will cause it to steam and the texture will be compromised.
  • Spicy or Mild: New Mexico Chile Powder can be hot spicy. Chose a chile powder labeled mild.

Make Ahead, Storage, and Freezing

  • Make Ahead: The traditional method to make Carne Adovada is to marinade the pork in the red chile sauce overnight. An important step bring the flavor profiles together.
  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Carne Adovada freezes well. I like to use a zip-lock style freezer bag. Squeeze out the air and seal well. Lay flat in the freezer to optimize freezer space. Be sure to use a Sharpie to label with ingredient and freeze date.
  • Reheat. Let the Carne Adovada thaw in the refrigerator overngith. Gently reheat stove top. I’m not a fan of reheating meat dishes in the microwave. It simply compromises the texture of the pork.

FAQ’s

What’s The Best Cut Of Pork For Carne Adovada?

Some recipes call for the king of braised pork cuts, a pork shoulder roast. A more flavorful cut of meat, and perfect for shredded pork dishes, I found it to return a more “shredded” version than what I was looking for. And being a fattier cut, the sauce was greasier, which meant taking time to strain off the fat before serving. That’s a pain. I suggest a pork loin roast for this recipe.

Why Add Vinegar To This Recipe?

There's a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it's as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

Is Carne Adovada The Same As Chile Colorado?

No. Carne Adovada is made with pork and simmered in a New Mexico Red Chile Sauce. Chile Colorado is traditionally made with beef and simmered in a thick tomato based sauce that can include red chiles or red chile powder.

Can I Make Slow Cooker Carne Adovada?

I’ve never done this, as my Dutch Oven seems to be the perfect pot for this recipe. Once the pork is seared and marinated overnight, you can add the ingredients to a crock pot and cook low and slow until pork is tender. Like any dish of this nature, 8 hours on low or 4 hours on high. With that said, I prefer this method for oven baked carne adovada.

New Mexican Carne Adovada Recipe

Carne Adovada with Spanish Rice and Pinto Beans

I hope you give this recipe for Carne Adovada a try. It’s actually an easy fix for big return on flavor. The key to the unique balance end result flavor is adding vinegar and molasses at the end of the cooking time.

Explore More Southwestern New Mexico Recipes

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of exciting dishes including the most popular Southwestern on my site for Hatch Green Chile Colorado Style. And another New Mexico Specialty for Stacked Enchiladas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Carne Adovada with Spanish Rice and Pinto Beans
Print Recipe
4.77 from 21 votes

New Mexico Carne Adovada

Once you try this Carne Adovada Recipe, you’ll understand why this is one of New Mexico’s most celebrated dishes. This spicy and rich flavored chile-braised pork is perfect on its own, or a crazy good filling for tacos, burritos or enchiladas. 
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course Pork
Cuisine: Southwestern
Servings: 10
Calories: 247kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pounds Pork loin roast cubed
  • salt and pepper to taste
  • 3 Tablespoons neutral oil canola or vegetable oil
  • For the gravy
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 Tablespoons Chile Powder New Mexico Chimayo Red. Add more if you want more heat
  • 2 ½ cups Chicken Broth
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoon cumin
  • ½ teaspoon coriander ground, dried
  • 1 teaspoon Oregano Preferably Mexican
  • 1 Tablespoons Molasses Not Blackstrap
  • 2 Tablespoon Cider Vinegar Sherry Vinegar is a good choice here.

Instructions

  • Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
  • Remove pork to a plate.
  • Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
  • Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend. 
  • Remove from heat and add browned pork.
  • Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 – 3 hours before cooking.
  • Heat oven to 350 degrees. 
  • Cook 2 – 2 ½ hours or until pork is tender. 
  • Remove pork from oven and stir in molasses and vinegar.
  • Place the lid back on the pot and let it steep for about 15 minutes.
  • Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

Video

Notes

I prefer Chimayo Chile Powder. If you simply can’t get your hands on any type of New Mexico Chile Powder, I’d use a very good quality Ancho Chile Powder.
Brown pork in batches as to not overcrowd. Overcrowding the chunks of pork will steam them as opposed to searing them.
This dish reheats wonderfully and is always even better the next day.

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 329mg | Potassium: 557mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

Authentic New Mexico Carne Adovada … It’s What’s for Dinner

Creamy Red Chile Sauce Chicken Enchiladas

By 50 Comments

Creamy Red Chile Sauce Chicken Enchiladas are baked bubbly in a luscious tomato cream sauce topped with lots of cheese for a crowd pleasing hearty Classic Mexican and Southwestern dish. You’ll agree that these is the best creamy chicken enchilada recipe you’ll ever find.

Chicken enchilada casserole with tomato cream sauce

This recipe was first published October 2009 and has been updated in October 2020.

What You Can Expect From This Recipe

This Southwestern-style Mexican dish is inspired by my recipe for my New Mexican Red Chile Sauce , a foundational recipe traditional in Southwestern cooking. However, this sauce is more tomato forward than a pure red chile sauce. And becomes irresistibly creamy by adding Mexican Crema.

I’ve always said, if someone makes enchiladas for you that means they love you. Enchiladas using rolled corn tortillas are always a labor of love. This is not a quick meal to prepare, but it’s an easy meal to prepare. Just allow some time.

Can you ever go wrong with Southwestern-Mexican Food? It’s perfect weather for a hearty Mexican casserole in the form of this baked creamy red sauce chicken enchiladas casserole. Your hungry family will love this creamy version of a classic.

This recipe comes with impressive credentials as it’s an adaptation of a Rick Bayless recipe. His expertise lies in the fact that he has spent a few years living in Mexico and brings us fresh, delicious creations inspired by authentic Mexican cuisine. 

Along with it’s pedigree, this recipe has everything you want in an enchilada casserole:

Table of contents

Ingredients You’ll Need

Ingredients for baked chicken enchiladas with tomato cream sauce.
  • Roasted Chile Peppers Chile peppers are a staple in New Mexican Cuisine. And more than likely they’re roasted to bring a hint of smoky flavor and that “just right” spicy heat. Use any combination of chile peppers that you like. Jalapeno, Poblano, Anaheim, Hatch or Mirasol.
  • Mexican Crema A creamy tangy Mexican condiment that’s thicker and richer than American Sour Cream. It’s higher in fat so it doesn’t curdle as easy which makes it a perfect choice for stirring into hot soups and creamy sauces, like this tomato cream sauce for this recipe. It puts the “creamy” into this chicken enchilada recipe.
  • Fresh Tomatoes When in season, sweet juicy fresh tomatoes will take this recipe over the top.
  • Chicken Breast Roasted to perfection, juicy, tender and shredded, chicken breast makes this a healthier option when making enchiladas.
  • White Cheese Enchiladas would be enchiladas without that ooey-gooey melty cheese factor. For this recipe we’re using a white melting cheese.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Swaps

  • Canned Tomatoes: If fresh tomatoes are not in season, please don’t turn to those sad hot-house tomatoes that we find in our markets during the winter. Canned tomatoes make a good choice. San Marzano tomatoes are an excellent choice. No need to drain them, and no need to roast them with the peppers.

Step by Step Instructions, Let’s Get Started

Shredded chicken and cheese to make enchiladas
  1. Step 1: Cook The Chicken Generously brush three boneless skinless chicken breast halves with olive oil and roast for about 30 minutes at 350 degrees.  Once cooked, cool the chicken and using your hands or two forks to shred. Set aside.
  2. Step 2: This is also a good time to grate the cheese.
Roasted Tomatos and Peppers for Tomato Cream Sauce for Chicken Enchiladas.
Roasted chile peppers and tomatoes for Chicken Enchiladas with Tomato Cream Sauce
  1. Step 3: Make The Creamy Red Chile Sauce: Place about 15 medium sized tomatoes and 3-4 chile peppers on a baking sheet. Broil in oven about 5 inches from heat for five minutes. When you start to see charred spots, turn the tomatoes and peppers over and broil another 5 minutes. 
Using a food processor to make Tomato Cream Sauce for chicken enchiladas
  1. Step 4: Puree the Red Chile Sauce: Place tomatoes and peppers along with the juices from the baking sheet into a food processor and puree until smooth. You can also use an immersion blender.
Cooking onions for chicken enchiladas with tomato cream sauce
Making tomato cream sauce for chicken enchiladas
  1. Step 5: Cook the Onions: In a Dutch oven saute one chopped onion in olive oil until tender, about 7 minutes. 
  2. Step 6: Turn up heat to medium high and add pureed tomato/chili mixture to onion. Add chicken broth.  Partially cover and simmer for 15 minutes.  When done, the texture of the sauce should be soupy.  If the sauce is too thick add a little more broth.  Stir in ½ Cup of Mexican crema, set aside and keep warm. You’re ready to prep the corn tortillas to make this creamy chicken enchilada recipe.
How to heat corn tortillas in the oven.
  1. Step 7: Prepare the corn tortillas: An easy way to heat corn tortillas to make them pliable to roll, is to spray them with oil and bake them. The oil creates a slight barrier which will help them soak up a little bit of the sauce when you dip them. But not too much to make them soggy. On a baking sheet, place 12 oiled corn tortillas.  Bake for 5 minutes. Remove from oven and cover with a towel to keep warm.
Filling tortilla shells enchiladas
  1. Step 8: Roll the enchiladas: Spoon ½ of the tomato cream sauce into a casserole baking pan.  Working fast, so tortillas don’t cool, place shredded chicken inside a warm tortilla and roll.
How to roll tortillas for Chicken Enchiladas with Tomato Cream Sauce
How to spoon tomato cream sauce over chicken enchiladas
  1. Step 9 : Start placing enchiladas seam side down into the sauce. Use your imagination on spacing the enchiladas to fit. Spoon the remaining sauce over the chicken enchiladas.
Sprinkling cheese over Chicken Enchiladas with Tomato Cream Sauce
  1. Step 10 : Sprinkle with grated cheese.  Bake at 350 degrees for 15 minutes or until bubbly and cheese just starts to brown.

Garnish Ideas for Chicken Enchiladas

  • Fresh onion, chopped or in rings is a customary topping for any authentic Mexican Enchilada.
  • Chopped cilantro.
  • We love and rings of sliced fresh jalapeno peppers, or try pickled jalapeno peppers.
  • Guacamole or chopped fresh avocados.

Tips For Making Red Sauce Chicken Enchiladas

  • Traditional Enchiladas are made with corn tortillas. You simply can’t take a corn tortilla out of the package and use it without first making it pliable. You can warm them by gently heating them in the microwave, or stovetop using a Comal. You can also use a sheet pan and heat them in the oven, as I’ve illustrated above.
  • This recipe is a great way to use leftover chicken or even turkey. You can even purchase a rotisserie chicken and shred the meat.
  • This creamy red sauce is also a great choice to use with shredded beef, like my recipe for Beef Machaca
  • Experiment with cheeses. Not all cheeses are good for melting. For this recipe choose Monterey Jack, Pepper Jack, Muenster. A good quality Mexican melting cheese is a great choice. Choose Chihuahua, Quesadilla, or Asadero. All can be found in well stocked produce section. Try my new favorite, Sargento Fiesta Pepper Jack. It’s got a nice heat to it.

Questions You May Have

Can I Substitute Flour Tortillas for Corn Tortillas?

Please Don’t. A flour tortilla rolled with any type of filling is a burrito not an enchilada. Flour tortillas are thicker and will soak up too much of the sauce called for in this recipe. You’ll be left with a very dry casserole.

How To Get The Skin Off Chile Peppers?

Once peppers are roasted, place them in a plastic bag. No need to seal the bag. Let them steam for about 5 minutes. Remove the peppers from the bag and slide most of the skins off with your hands. DO NOT run chiles under water to remove skin. You’re washing away that smoky flavor. I like to leave some little patches of skin on for the flavor.

Can I Make Chicken Enchiladas Ahead?

I’m not a fan of make ahead chicken enchiladas. If you assemble and refrigerate the casserole the night before, the corn tortillas will become mushy. I advise to bake this very soon after preparing, as a mushy corn tortilla will break your heart.

Storage

  • Store any leftovers in the refrigerator covered with aluminum foil. Gently reheat in a 250 degree oven, or individual servings in the microwave. Enchiladas will keep in the refrigerator up to four days.
  • This chicken enchilada recipe will freeze well. Cover any leftovers first with plastic wrap and then top with aluminum foil. Three months is a good rule of thumb for freezing any casserole. Thaw in the refrigerator overnight and then gently reheat in a 250 degree oven.

Creamy Red Sauce Chicken Enchiladas

Creamy chicken enchiladas casserole baked in a pyrex baking dish.

I hope you give this Rick Bayless Chicken Enchiladas recipe a try, and if you do, please give the recipe a star rating and scroll down a leave a comment about your experience with the recipe. I love hearing from my readers.

Explore More Southwestern Enchilada Recipes

And if you love Mexican food, don’t miss my Mexican Southwest Category. It’s chock full of ole’ goodness. And if you enjoy New Mexico Red Chile flavors, you won’t want to miss this recipe for Carne Adovada, one of new Mexico’s most celebrated dishes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken enchiladas made with a creamy red sauce topped with jalapeno peppers and fresh onion.
Print Recipe
5 from 2 votes

Creamy Red Chile Sauce Chicken Enchiladas

Hands down the best chicken enchiladas ever. And it's all due to a very special (and easy) homemade tomato cream sauce that will knock your socks off.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course Chicken
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 338kcal
Author: Lea Ann Brown

Ingredients

  • 3-4 whole green chiles poblano, jalapenos, Hatch or Mirasol or a mixture.
  • 1 medium yellow onion chopped
  • 2 cups chicken broth plus a little extra if needed
  • ½ cup Mexican Crema or creme fraiche or heavy whipping cream
  • 3 pounds fresh tomatoes or 2-28 ounce cans good quality whole tomatoes, drained
  • 1 ½ Tablespoon vegetable oil Or lard. Plus a little for brushing or spraying the tortillas
  • 2 cups coarsley shredded chicken breast grilled, roasted, or rotisserie
  • ⅔ cup Mexican Cheese Shredded. Monterey Jack, Chihuahua, quesadilla, asadero
  • 12 corn tortillas
  • 6 slices yellow onion separated into rings for garnish
  • Fresh Cilantro for garnish

Instructions

  • Heat the oven to 350°.
  • For fresh tomatoes: Roast the tomatoes and chiles in the oven on a baking sheet 4 inches below a hot broiler. Turning to roast all sides until they show dark spots. Remove from oven and cool.  Working over the same baking sheet, remove skins and cores from the tomatoes and remove skins from the peppers. 
  • Place roasted peppers and tomatoes in a food processor and blend to a smooth puree.
  • If using canned tomatoes: No need to roast canned tomatoes. Once the chiles are roasted, place canned tomatoes and roasted peppers into a food processor and blend to a smooth puree.
  • Cook The Onions: In a 4-5 quart Dutch oven, heat the oil (or lard, or bacon fat) over medium heat. Add the onion and cook, stirring regularly, until golden, about 5-7 minutes.
  • Make the Sauce: Raise the heat to medium-high, and stir in the tomato/pepper puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 15 minutes.
  • Stir in the chicken broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about ½ teaspoon. The sauce should be a slightly soupy consistency-not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Stir the Mexican crema into the sauce. Keep warm over low heat.
  • Season the Chicken: Put the chicken in a bowl and stir ½ cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it.
  • Soften the Corn Tortillas: Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
  • Build the Enchiladas: Smear about half of the sauce over the bottom of a 13×9-inch baking dish.
  • Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, (don't over-fill) then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese.
  • Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. 
  • Garnish with onion rings, slices of jalapeno pepper and cilantro sprigs. These are best served piping hot from the oven.

Notes

Can I substitute flour tortillas for corn tortillas? No. A flour tortilla rolled with any type of filling is a burrito not an enchilada. Flour tortillas are thicker and will soak up too much of the sauce called for in this recipe. You’ll be left with a very dry casserole.
How to remove the skins from chile peppers. Once peppers are roasted, place them in a plastic bag. No need to seal the bag. Let them steam for about 5 minutes. Remove the peppers from the bag and slide most of the skins off with your hands. DO NOT run chiles under water to remove skin. You’re washing away that smoky flavor. I like to leave some little patches of skin on for the flavor.
Use a 9 x 13 inch casserole dish or a lasagna pan. If you use a 9 x 13, you’ll be able to line the enchiladas up for easy serving once they’re baked, but you’ll need an additional small casserole to hold all of the enchiladas. A 9 x 13 pan will hold 9 – 10 enchiladas. A lasagna pan will hold more but they’ll be facing different directions. 

Nutrition

Calories: 338kcal | Carbohydrates: 37g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 550mg | Potassium: 940mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2075IU | Vitamin C: 40mg | Calcium: 193mg | Iron: 2mg

Creamy Red Sauce Chicken Enchilada Recipe … It’s Whats for Dinner

Goat Cheese Pumpkin Appetizer with Pecans and Caramelized Onions

By 1 Comment

If you’re looking for easy Fall Appetizer ideas, you’ve got the check this one out. Canned pumpkin and tangy goat cheese with sweet caramelized onions and crunchy pecans for one great cracker spread. This easy pumpkin goat cheese appetizer is truly a treat.

Goat cheese appetizer with raincoast crisp crackers garnished with fresh thyme

About This Recipe and Why it Works

It’s always fun to celebrate Fall foods. Grilled burgers are replaced with soups and stews, and suddenly vegetable casseroles are filling those serving bowls instead of pasta salads.

And of course, before we know it, we’re obsessed with everything pumpkin.

This easy fall appetizer recipe was given to me by a friend years ago. She served it at a holiday gathering and I truly felt it was one of the ultimate appetizers for Fall.

It’s rather on the decadent side, earthy and savory with pumpkin, creamy, sweet and toasty with caramelized onions. It’s a pumpkin appetizer that will charm your guests.

Once those onions are caramelized this comes together in a flash. Let’s take a look.

What Goes Into This Recipe

Ingredients for pumpkin goat cheese appetizer spread
  • Raincoast Crisp Crackers: Any flavor of these chewy wonderful crackers will work here, but the saltier the better. Try their date and almond flavor.
  • Caramelized Onions: Yellow or Spanish onions work very well for caramelizing.
  • Canned Pumpkin: Plain canned pumpkin for this recipe. Not the spiced or flavored canned pumpkin that some people buy to make pumpkin pies.
  • Goat Cheese: Plain flavored goat cheese. I like to buy Kirkland Brand at Costco for the cost factor. And that tangy flavor is spot on.

How to Make This Pumpkin Appetizer

sliced onions in a fry pan read to caramelize
Step 1
Caramelized onions
Step 2

We’ll start with the onions.

Caramelized onions take anywhere from 30 to 45 minutes to turn golden and caramelized.

  • Caramelize the onions: Place the sliced onions, along with one tablespoon butter and one tablespoon oil in a large skillet.
  • Heat the pan on medium low heat and once the onions start to cook keep that heat on medium low and stir often. Once the onions are soft and golden in color they’re done.
  • Deglaze the Pan: There’s a lot of flavor on the bottom of that pan. Push the onions to one side of the pan and add vinegar. With a spoon scrape and stir to incorporate all of that flavor into the vinegar. Move the onions back into the vinegar mixture and stir. Remove the onions and set aside.
  • Mix Well: Place all ingredients (except crackers and honey) in a large mixing bowl and with the back of a fork mix until well blended.

Ingredient Swaps

  • Cream Cheese: If you’re not a fan of goat cheese you can substitute cream cheese. However, the overall flavor will be milder.
  • Crackers: Of course you can substitute any brand and flavor of crackers. Triscuits are a good choice here, as they’re nice and salty and will compliment the flavors in this pumpkin spread. I would not recommend a sweeter cracker such as Ritz.
  • Walnuts: Swap out the pecans for walnuts.

Frequently asked questions

How Do You Caramelize Onions Without Burning Them?

Don’t slice the onions too thin, because they’ll burn easier. Cut them ⅛″ widths, or even a bit larger.

Use Oil and Butter To Caramelize Onions.

Using butter only will raise your risk of burning the onions. Use both butter and oil. The oil has a higher heat index and the butter will infuse those onions with buttery flavor.


What kind of onions do you use in the caramelizing process?

Any kind of onion will caramelize. I like to use sweet, yellow, or Spanish onions. Their sugar content is higher and they’ll caramelize quicker. Caution, using red onion will change the color of this dip.

Goat cheese appetizer with pumpkin served with raincoast crisps and garnished with thyme.

Recipe Notes and Tips

  • Presentation and Garnish: We eat with our eyes. A touch of green will bring a beautiful accent to this appetizer. Fresh delicate thyme works well here. Chopped chives are an option and roasted pepita seeds would bring even a more festive flair.
  • Maximum Flavor: For maximum flavor, let this pumpkin appetizer sit in the refrigerator overnight. The flavors will marry and the caramelized onions will shine.

More Fall Appetizer Recipes

I love hearing from you. If you’ve tried this Pumpkin Appetizer, scroll down, give it a star rating and leave a comment about your experience with the recipe.

Print Recipe
5 from 2 votes

Pumpkin Appetizer with Goat Cheese, Pecans and Caramelized Onions

Time: 5 min
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces goat cheese softened
  • 6 ounces canned pureed pumpkin
  • ¼ cup chopped pecans or walnuts
  • 2 medium onions peeled, sliced and caramelized
  • 1 Tablespoon butter unsalted
  • 1 Tablespoon oil olive or canola will work here
  • 1 teaspoon white wine vinegar
  • salt & pepper
  • honey to drizzle
  • crackers for serving salty date and almond raincoast crisps

Instructions

  • Peel and slice the onions at least ⅛ inch thick. Heat a large skillet over medium low heat. Add the butter and the oil. Add the onions and sauté until caramelized. 30 – 40 minutes. Stirring often. Be careful not to let them burn. That flavor will transfer to the flavor.
  • Once the onions are golden in color, move the onions to one side of the skillet and add the vinegar to deglaze the pan. Scrap and stir to combine the flavor from the skillet. Stir the onions into the vinegar. Set aside, let cool and then cut them into smaller pieces.
  • In a large bowl combine the softened goat cheese with the pumpkin, onions, salt and pepper and pecans. Using the back of a fork, blend well.
  • Transfer to your favorite appetizer serving bowl and surround by the crackers.
  • Add a light drizzle of honey. (optional)

Notes

For Maximum flavor: You can serve this right away, but for maximum flavor let this pumpkin appetizer sit overnight in the refrigerator.
Any kind of onion will caramelize. For this recipe I recommend sweet, yellow, or Spanish onions. Their sugar content is higher and they’ll caramelize quicker. Using red onions will change the overall color of the spread.
If you’re not a fan of goat cheese, you can substitute Cream Cheese. The overall flavor will be milder.
You can substitute walnuts for the pecans.
You can also use Triscuit crackers for this recipe. Or even sliced and toasted baguette.
A touch of green will bring a beautiful accent to this appetizer. Fresh delicate thyme works well here. Chopped chives are an option and Pepita Seeds would bring even a more festive flare.
 

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

Sweet-Spicy Honey Sriracha Meatballs With Cranberry Sauce

By 10 Comments

This recipe for Honey Sriracha Meatballs with Cranberry Sauce is a quick, super easy and a crazy delicious party appetizer. Ready in just 30 minutes, using just 5 ingredients, you’re going to love these party meatballs and your party crowd will go wild.

Sriracha Cranberry Meatballs served on a white plate.

What You Can Expect From This Recipe

  • You can expect a fun new appetizer recipe and a guaranteed pot-luck crowd-pleaser.
  • The sweet, savory, spicy flavor combination is truly a treat.
  • And making this recipe couldn’t be easier. 30 Minutes, 5 Ingredients.
  • These meatballs with cranberry sauce are a perfect appetizer for that holiday table.

Looking for an easy, crowd-pleasing party appetizer? These Honey Sriracha Meatballs with Cranberry Sauce are sweet, spicy, and irresistibly sticky. Think classic Italian meatballs coated in a bold, tangy glaze made from honey, Sriracha, and an unexpected star-canned cranberry sauce.

This recipe is perfect for last-minute gatherings or game-day spreads. No need to wait for the holidays to use that pantry-staple cranberry sauce-these meatballs come together fast and disappear even faster. I make them often, and they're always a hit.

After all, glazed meatballs never go out of style!

Ingredients You’ll Need

Ingredients for Sriracha Cranberry meatballs

What a timely recipe, as we’re right in the middle of appetizer season. Football parties, tailgating parties and soon the Holiday invitations will come pouring in. And cranberry sauce for meatballs is so “holiday”.

Let’s keep it easy, and here’s how:

  • Italian Meatballs: I purchase pre-made, but not pre-cooked Italian meatballs from King Soopers. Their Kroeger brand has a great flavor and cook up nice and tight. Tight enough so they don’t fall apart in this thick sauce.
  • Pantry Items: And don’t we always have a bottle of Sriracha sauce on hand? And brown sugar and honey in the pantry?
  • Cranberry Sauce: Straight off the grocery shelf. Stock up next time you’re at the store, because you’ll want to make these Honey Sriracha Meatballs often.

Ingredient Swaps

  • Can I Use Frozen Meatballs? Yes, I’ve used frozen Italian meatballs for this recipe. Just cook according to package instructions and then gently toss in the sweet Sriracha sauce.
  • Can I use Homemade Italian Meatballs? Yes, and Homemade Italian Meatballs are easy enough to make and sturdy enough to hold up in the sauce and serve as an appetizer. Again, cook according to recipe instructions and add to the sauce.
  • Feel free to use turkey, chicken, or beef meatballs. You can also make this vegetarian by using a vegetarian meat base for meatballs.
  • Maple Syrup: Switch out the honey for maple syrup.

Step By Step Instructions, It’s Easy

Honey Sriracha Meatballs are super easy to make, a great appetizer in a jiff.

Italian meatballs ready to bake for Sriracha Meatballs appetizer
Ingredients in a dutch oven for Sriracha Cranberry Meatballs
  1. Step 1: Place the Italian Meatballs on a baking sheet, lined with foil and sprayed with non-stick cooking spray. Such as PAM. Bake according to package instructions. In this case, it was at 375 degrees for 15 minutes, turn the meatballs and cook for another 15 minutes.
  2. Step 2: Prepare the honey sriracha sauce. In the meantime, place the cranberry sauce, sriracha sauce, brown sugar and honey in a Dutch oven. Cook on medium heat stirring to combine until smooth. Cook for about 15 minutes on medium low, to thicken the sauce a bit.
Italian Meatballs in Sriracha Cranberry Sauce
  1. Step 3: Add the baked meatballs to the sriracha honey sauce and using a large spoon, gently turn and stir the meatballs to coat them well with the sauce. Transfer them to your favorite serving bowl and enjoy.

Variations

  • My favorite way to use it is for a glaze for Italian Meatballs, but it would also work great for chicken wings.
  • Use this honey sriracha sauce for cooked shrimp.
  • Roasted Cauliflower: The cauliflower idea came from a local upscale restaurant, where roasted cauliflower is tossed in this sauce.

Ways To Serve

This is a perfect appetizer recipe, but if you’re looking for other ways to serve:

  • Turn these meatballs into a rice bowl. Just scoop some of the meatballs over cooked rice.
  • I love a good lettuce wrap, and these meatballs would be delicious tucked into a leaf of iceberg lettuce.
  • Got a small baguette or Banh Mi bun? These meatballs would make a great little sandwich.

FAQ’s

What kind of canned cranberry sauce should I use?

I’ve used both jellied sauce (shown above) and sauce that contains chunks of cranberries. Both work very well.

Can I make Honey Sriracha Meatballs in a crockpot?

I’ve made this recipe in the crockpot using frozen cooked meatballs and didn’t like the final result. Slow cooking releases moisture from the meatballs, thinning the sauce. I like this recipe better as a stove-top thick rich glazed end result.

Can This Recipe Be Made Ahead of Time?

It can, but it’s so easy it’s not really necessary. If you do want to make ahead, cook according to instructions and then store in a microwave safe dish. To re-heat, heat in the microwave for 1 minute increments, gently stirring each time to distribute heat and the sauce.

Are Honey Sriracha Meatballs Spicy?

I find this sauce a perfect combination of sweet and spicy. With a medium spice level that can be adjusted to your liking. Want it sweeter? Simply increase the honey and decrease the Sriracha. Want it spicier? Add a couple pinches of New Mexico Chile Powder or Cayenne.

Can I Use Pre-cooked Meatballs?

There are lots of great frozen pre-cooked meatballs available for purchase. Yes, they will work fine for this recipe. Just cook according to package instructions.

Storage

  • Refrigerate leftovers in an airtight container in the refrigerator for 4 – 5 days. I like to reheat them in the microwave in 15 second increments. Your 50% power feature is your best friend here. Gentle reheating will keep these meatballs moist and tender.
  • These meatballs will freeze very nicely in a freezer safe container for up to three months. I like to use a zip-lock style freezer bag. Squeeze the air out and lay them flat to optimize freezer space.

In Conclusion

Party meatballs with Honey Sriracha Cranberry Sauce

Having an appetizer recipe that easy to make and ready to go in a jiff can be a party lifesaver. And these honey sriracha meatballs with cranberry sauce are just the ticket.

If You’re As Crazy About Party Meatballs As We Are:

And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food recipes, including the most popular meatball recipe on my site for Smoky Chipotle Bison Meatballs. Check it out.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Honey sriracha meatballs served on a white platter.
Print Recipe
5 from 8 votes

Honey Sriracha Meatballs with Cranberry Sauce

This is a recipe for Sweet Sriracha Party Meatballs. Italian meatballs are slathered in a sweet sriracha, brown sugar, cranberry glaze.  A super easy and killer meatball appetizer recipe.
Prep Time5 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 10
Calories: 257kcal
Author: Lea Ann Brown

Ingredients

  • 36 Italian meatballs
  • ⅓ cup Sriracha Sauce
  • 14 ½ ounce cranberry sauce canned, jellied or with chunks of cranberries
  • ⅓ cup brown sugar
  • ⅓ cup honey

Instructions

  • Purchase fresh pre-made Italian meatballs from the store, or frozen. Bake according to package instructions.
  • In the meantime, combine the ingredients for the Honey Sriracha Sauce in a Dutch Oven and cook over medium heat until well heated and flavors are combined. Let cook over medium low for about 15 minutes or until it has thickened just a bit.
  • When meatballs are done scoop them into the same pot as the sauce. With a large spoon, gently stir and combine sauce and meatballs. 
  • Transfer to the serving bowl or platter of your choice. Serve warm.

Notes

I’ve made this recipe in the crockpot and didn’t like the final result. Slow cooking releases moisture from the meatballs, thinning the sauce. I like this recipe better as a thick and rich stove-top glaze.
Can this recipe be made ahead of time? It can, but it’s so easy it’s not really necessary. If you do want to make ahead, cook according to instructions and then store in a microwave safe dish. To re-heat, heat in the microwave for 1 minute increments, gently stirring each time to distribute heat and the sauce.
Can this recipe be frozen? Yes. Combine meatballs that have been mixed with the sauce. To reheat, let them thaw and then follow the microwave instructions above.
Can I use frozen meatballs for this recipe? Yes, I’ve used frozen Italian meatballs for this recipe. Just cook according to package instructions and then gently toss in the Honey Sriracha sauce. 
Does this recipe travel well? Just place it in a serving bowl and cover tightly with foil. It should keep fairly warm for about 30 minutes. If you need to reheat once you arrive at your destination, remove the foil and give them a swirl in the microwave. The sauce has a lot of sugar involved, so they’ll heat quickly. Re-heat in 1 minute increments.
 

Nutrition

Calories: 257kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 182mg | Sugar: 32g | Vitamin A: 30IU | Vitamin C: 7.2mg | Calcium: 15mg | Iron: 0.7mg

Honey Sriracha Meatballs with Cranberry Sauce … It’s Whats for an Appetizer

Eggs Ole’ Mexican Breakfast Casserole

By 36 Comments

We all need a really great Southwest-Mexican Breakfast Casserole Recipe in our back pocket. One that will wow that crowd. This recipe has everything you’ve been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, topped with a Velveeta queso sauce, they’ll be asking for seconds. Eggs Ole’ is a recipe from a famous Arizona Bed and Breakfast.

If you love Southwestern style breakfasts, don’t miss my recipe for Biscuits and Chorizo Gravy.

Mexican Breakfast Casserole with Chorizo and Velveeta Sauce

What To Expect From This Recipe

I’ve always said, if a recipe comes from a bed and breakfast, it’s going to be really great. They specialize in amazing experiences, and their top priority is a heart warming breakfast to start your day off right.

This recipe comes from one of our favorite spots in Southeast Arizona. The Ramsey Canyon Inn, a birdwatching destination in the Huachuca Mountains, located where the Sierra Madre of Mexico, the Rocky Mountains, and the Sonoran and Chihuahuan deserts all come together.

A perfect atmosphere for a great Mexican Breakfast Casserole, wouldn’t you agree?

On one of our visits to the Inn, Shirlene Disantis, the owner at the time, served Eggs Ole to our group for breakfast and was kind enough to pass the recipe along to me. 

This Mexican breakfast casserole with tortillas works because it starts with a base of fried corn tortillas, topped with a Mexican egg custard and lots of cheese and chorizo.

Once this casserole is baked, the tortillas remind me of the texture of a cooked tamale masa. And topped with that wonderful cheesy, salsa, chorizo mix this is one irresistible breakfast casserole.

And you can never go wrong with a finishing sauce of Velveeta Salsa Queso!

Let’s take a look at this crowd friendly breakfast casserole.

How To Build This Casserole

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients for Mexican Breakfast Casserole with Chorizo
  • Chorizo: Look for bulk chorizo. Chorizo that looks like course ground meat, rather than using chorizo that comes in a tube.
  • Cheese: Popular Mexican casserole cheeses like cheddar and Monterey Jack work well for this casserole.
  • Salsa: Use your favorite brand. I would encourage a chunky salsa, a thin watery salsa may compromise the custard’s rich texture.
  • Sour Cream: I always use full fat for flavor and texture, but reduced fat will work find. Using Mexican Crema is even a better choice.
  • Yellow Corn Tortillas: White corn tortillas will work, however, I recommend yellow. They’re simply sturdier and easier to work with when frying. Also the chewy texture of yellow corn tortillas is just right for this casserole.

Step by Step – How To Make Eggs Ole

Fried Corn Tortillas to make a Mexican breakfast casserole.
  • Step 1: Start by frying fresh soft yellow corn tortillas in oil to soften. Simply heat oil to medium high in a heavy skillet and fry each one individually. Place a corn tortilla in the hot oil, let it brown for 30 seconds and turn. Cook on the 2nd side for for 15 seconds. Remove to a paper towel and continue with the rest of the tortillas. A thin wide metal spatula works well for removing the softened tortilla from the oil.
browned chorizo sausage to make a Mexican Breakfast Casserole.
  • Step 2: Then fry up your Mexican chorizo. Simply use the same skillet that you fried the tortillas.
lining a casserole dish with fried corn tortillas
  • Step 3: Line a casserole dish that’s been sprayed with PAM with the fried corn tortillas. As you can see, I’ve cut them in half and turned them all different directions to make them fit evenly and level.
Adding cooked chorizo to breakfast casserole
  • Step 4: Then sprinkle on the cooked chorizo.
Adding shredded cheese to a Mexican breakfast casserole
  • Step 5: Top with the grated cheeses.
Mixing together egg custard for Mexican breakfast casserole
  • Step 6: Make The Egg Queso Sauce; Combine the eggs, salsa and sour cream in a large bowl.
Egg custard for breakfast casserole
  • Step 7: Using a whisk, stir until mixture is combined and smooth in texture.
Pouring egg, salsa, sour cream custard over Mexican Breakfast Casserole
  • Step 8: Then pour the combination of eggs, salsa and sour cream over the shredded cheese.
Mexican Breakfast Casserole ready to bake.
  • Step 9: To avoid spills, place the casserole on a sheet pan. You’re ready to pop it into the oven. 350 degrees, 30 – 40 minutes.
Queso made with velveeta and jarred chunky salsa
  • Step 10: While the casserole is baking, prepare the salsa queso topping. Simply add Velveeta, milk and salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
baked mexican breakfast casserole.
  • Step 11: Out of the oven. Baked to perfection.
Eggs Ole. A wonderful crowd pleasing Mexican Southwestern Breakfast Casserole
  • Step 12: Let the casserole rest for 10 minutes before adding the Velveeta Queso Topping and slicing.

FAQ’s and Expert Tips

Can I Use Chorizo That Comes In A Tube?

A note about chorizo, I’m not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling that cooks away and you’re left with not much meat. I buy chorizo in a package that has been ground like hamburger. If you purchase the chorizo product in a tube, you’ll need to buy 2 tubes as that product renders down to less meat.

Can I Substitute Cheese Varieties?

Yes. In place of Monterey Jack, you can use Muenster (a great melting cheese) or even Pepper Jack. I wouldn’t replace the cheddar due to the orange color it brings to the casserole.

Can I Use Shredded Packaged Cheese?

Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier. ¼ pound of cheese will produce 1 cup shredded.

Can I Make Eggs Ole Ahead?

Yes. I’ve fried the corn tortillas, topped with sausage and cheese the night before. The rest is quick and easy. Covered tightly in the refrigerator you can add the egg mixture the next morning for a quicker turn around time.

Can I Half This Recipe?

Absolutely yes. Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish.

Can I Freeze This Casserole?

Yes. You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.

Recipe for Eggs Ole’ Mexican Breakfast Casserole

Mexican Breakfast Casserole with chorizo and corn tortillas with velveeta cheese sauce

This is a hearty Mexican breakfast casserole recipe that would pair lovely with just a bowl of fresh fruit as a side dish or even just a slice or two of avocado. But if you’re looking for breakfast side dish recipes, take a look at these Cast Iron Skillet Fried Potatoes, or Zucchini and Potato Skillet with Thyme.

And if you’re looking for more breakfast recipe ideas, don’t miss my breakfast category. You’ll find lots of ideas including the most popular on my site for Smothered Breakfast Burrito.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Breakfast Casserole with eggs, cheese and tortillas
Print Recipe
5 from 3 votes

Eggs Ole Mexican Breakfast Casserole

This recipe has everything you've been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, all topped with a cheesy sauce, they'll be asking for seconds.
Prep Time30 minutes
Cook Time35 minutes
Resting time10 minutes
Total Time55 minutes
Course: Breakfast Recipes
Cuisine: Mexican, Southwestern
Diet: Gluten Free
Servings: 12
Calories: 477kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup canola oil
  • 12 yellow corn tortillas
  • 1 pound bulk chorizo browned
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 16 large eggs
  • 12 ounces of your favorite salsa thick and chunky works best
  • 1 cup sour cream full or reduced fat
  • For the queso topping sauce:
  • 12 ounces Velveeta cut in cubes
  • 8 ounces Salsa thick and chunky works best
  • 6 Tablespoons milk

Instructions

  • Preheat oven to 350 degrees.
  • Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
  • Brown chorizo in a the same pan, remove to paper towels and set aside.
  • Spray a 9×13 casserole dish with Pam.
  • Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
  • Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
  • Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
  • Bake uncovered at 350 for 30 – 40 minutes or until set.
  • Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
  • Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.

Notes

Use fresh cheese as opposed to packages of pre-shredded cheese. ¼ pound of cheese will produce 1 cup shredded. 
Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier.
You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and then foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.
Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish instead of the 9 x 13″ dish.

Nutrition

Calories: 477kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 282mg | Sodium: 1454mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1243IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 2mg

Eggs Ole Mexican Breakfast Casserole … It’s whats for brunch.