Mexican Egg Casserole

1 dozen corn tortillas
cooking spray
1 lb chorizo
1 cup cheddar cheese
1 cup Monterey jack cheese
16 eggs
12 oz salsa
1 cup sour cream

For the sauce:
12 oz Velveeta
1 can rotel

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 with tortillas. Cook chorizo and 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. (I layered the tortillas, cheese and chorizo three times THEN poured the egg mixture over).

For the sauce, combine Velveeta and salsa in a microwave safe bowl. Heat in 30 second intervals until melted. Pour sauce over each serving.