Cheesy Chorizo Tortilla Bake

If you can imagine layers of low carb tortillas, chorizo, Mexican blend cheese sauce, and fresh pico, you'll have this recipe on a plate.  A Mexican lasagna if you will.  😀 You can use regular tortillas, but for this dish, I chose zero net carb street size tortillas.  

12 small flour tortillas

1 lb. ground chorizo (I used Johnsonville brand

1/2 large yellow onion, chopped

8 oz. pico de gallo

1 cup heavy cream

2 cups shredded Mexican blend cheese, divided

4 T. butter

additional pico, sliced jalapenos, sour cream, chopped cilantro for garnish

Preheat oven to 375 degrees F. and spray a 9 x 11 baking dish with non-stick spray.  Set aside while you prepare the chorizo and cheese sauce.

In a large skillet over medium-high heat, brown the chorizo and onions for 5 - 7 minutes until onions have softened.  Drain meat and onions well to remove as much fat as possible.  

In a separate medium saucepan, bring the heavy cream to a boil.  Lower heat to a simmer and mix in 1 1/2 cups of the shredded cheese into the heavy cream.  Once cheese has melted, stir in the butter and allow it to melt completely into the cheese sauce. Remove from heat.

Line the bottom of the baking dish with a layer of tortillas.  Spread 1/3 of the chorizo/onion mixture evenly over the tortillas.  Pour 1/3 of the cheese sauce over the meat and spread evenly.  Sprinkle 1/3 of the pico over the cheese sauce.

Repeat the layers until you have finished with the ingredients.  Top with the remaining 1/2 cups of shredded cheese and bake for 25-28 minutes until the casserole is hot all the way through and the cheese has browned and is bubbling.

Let rest a few minutes before slicing.  Serve with your choice of toppings.

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