Chilaquiles Breakfast Casserole Recipe

Chilaquiles Breakfast Casserole Recipe: To make this chilaquiles breakfast dish, you stack tortilla chips on top of each other and bake them in a spicy chile sauce with cheese.

It’s very filling and comes with fried or boiled eggs and lots of other tasty things. Chili con carne is usually cooked in a pan, but this casserole dish is great for breakfast or brunch when you have a lot of people.

Ingredients

Sauce

1 (20 ounce) can red enchilada sauce
1 cup roasted tomato salsa
1/2 cup diced Hatch green chilies
1/2 lime, juiced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup sliced green onions

Casserole

8 to 10 cups thick-cut tortilla chips
4 ounces shredded Monterey Jack cheese
4 ounces shredded Cheddar cheese
6 large eggs
1 avocado – pitted, peeled, and diced
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves
sour cream (optional)
hot sauce (optional)

Also See: Pumpkin Mug Cake Recipe

Instruction

Warm the oven up to 190 degrees C (375 degrees F). In a bowl, mix together the enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions. Make sure the spices are well mixed.

Mix the Monterey Jack and Cheddar cheeses together and set them away. Put one ladle of sauce in the bottom of a baking dish that is 9 by 12 inches. Place half of the chips on top and spread them out evenly.

Pour over half of the sauce that’s left. Spread half of the cheese mixture out evenly on top. Add the rest of the chips on top, making sure they are spread out evenly. Pour over the rest of the sauce. Spread the rest of the cheese mixture out evenly on top.

Twenty to twenty-five minutes, or until the dish is hot all the way through and the cheese begins to brown. You can fry or poach the eggs in the last few minutes of baking, or you can bake them on top of the dish like in the video. Find out how to do it in the Chef’s Note.

Put avocado, queso fresco, parsley, sour cream, and hot sauce on top of the hot casserole and serve it. Each dish should have an egg on top, either fried or poached.

Chef’s Note

For 20 minutes in a hot oven, put the dish in order to bake the eggs on top of it. Take it out of the oven and use the back of a spoon to make 6 very small wells in the top of the bowl. Carefully put an egg that is still raw into each well.

It will take another 10 to 15 minutes of baking until the egg whites are set but the yolks are still runny. While the toppings are being added, the eggs will finish cooking.