Eggs Ole’

Eggs Ole’ for a crowd 1 dozen corn tortillas cooking spray 1 lb chorizo 1 cup cheddar cheese 1 cup Monterey jack cheese 16 eggs (I used 10 eggs and 1 1/2 cups Egg Beaters) 12 oz salsa 1 cup sour cream (I used light) For the sauce: 12 oz Velveeta (I used 2%) 8 oz salsa Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, until soft. Spray a 9x13 pan with cooking spray. Line bottom and about an inch up the side of large Pyrex dish with tortillas. Cook chorizo and drain; spread over tortillas. Spread cheeses over chorizo. Mix eggs, sour cream and salsa together; pour over cheese and bake at 350 for 30 – 45 minutes or until set. For the sauce, combine Velveeta and salsa in a microwave safe bowl. Heat in 30 second intervals until melted. Pour sauce over individual pieces of the eggs ole'.