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Preheat oven to 375°F and grease a 9x13-inch
baking dish.
In a skillet over medium-high heat, heat the olive
oil. Add onion and cook until onion has softened,
5-7 minutes. Add garlic and cook 1 minute more.
Stir in crushed tomatoes and oregano and let
simmer gently for 15 minutes.
Meanwhile, brown the chorizo sausage in a separate
skillet until cooked through, about 5 minutes.
Spread tomato sauce in bottom of baking dish.
Slice green chiles wide open, rinse out any seeds,
then drain. Arrange half of the chiles over tomato
sauce.
Sprinkle chiles with half of the cotija and
Monterey Jack, followed by the chorizo. Layer with
remaining green chiles.
Whisk together eggs, flour, baking powder, and
salt. Pour evenly over casserole and sprinkle with
remaining cheese.
Bake until eggs are set but soft and top starts to
brown, about 30 minutes. Enjoy!
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