Name: Chilaquiles Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 (15-ounce) can red enchilada sauce; 1 cup salsa; 1 (4-ounce) can Hatch green chiles; 1 tablespoon lime juice; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 3 green onions, chopped; 1 1/2 cups shredded Monterey Jack cheese; 1 1/2 cups shredded Cheddar cheese; 1 (10-ounce) bag tortilla chips; 6 large eggs (optional); Avocado, queso fresco, cilantro, sour cream, and hot sauce for garnish

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Introduction

Chilaquiles Breakfast Casserole is a vibrant and comforting dish that combines the zesty flavors of enchilada sauce with crispy tortilla chips and melted cheese. Perfect for a hearty brunch or a weekend breakfast, it brings a fresh twist to traditional chilaquiles with an easy-to-bake casserole format.

A white square baking dish filled with layered nachos starting with a base of golden-yellow tortilla chips, topped with melted orange and white cheese, scattered bright red tomato pieces, and chopped green avocado chunks. On top, there are six dollops of white sour cream, each garnished with green cilantro leaves, and a few larger lime green avocado slices sit on the center for extra color. The dish rests on a blue-gray cloth over a white marbled texture surface. In the background, a white bowl holds several lime wedges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-ounce) can red enchilada sauce
1 cup salsa
1 (4-ounce) can Hatch green chiles
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 green onions, chopped
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1 (10-ounce) bag tortilla chips
6 large eggs (optional)
Avocado, queso fresco, cilantro, sour cream, and hot sauce for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, whisk together the red enchilada sauce, salsa, Hatch green chiles, lime juice, chili powder, cumin, oregano, and chopped green onions until well combined.
Step 3: Toss the Monterey Jack and Cheddar cheeses together in a separate bowl and set aside.
Step 4: Pour one ladle of the sauce mixture into the bottom of a 9×12-inch baking dish, spreading it evenly.
Step 5: Layer half of the tortilla chips evenly over the sauce. Then ladle over half of the remaining sauce, followed by half of the cheese mixture.
Step 6: Repeat the layering with the remaining chips, sauce, and cheese to create a second layer.
Step 7: Bake the casserole in the preheated oven for 20 to 25 minutes, or until it’s heated through and the cheese begins to brown.
Step 8: During the last few minutes of baking, prepare the eggs by frying, poaching, or baking them directly on top of the casserole if desired.
Step 9: Serve the casserole hot, garnished with avocado slices, crumbled queso fresco, fresh cilantro, a dollop of sour cream, and a splash of hot sauce for extra flavor.

Tips & Variations

For a vegetarian option, omit eggs or replace with scrambled tofu.
Use thicker corn chips or lightly crush the chips to avoid sogginess.
Add cooked shredded chicken or chorizo for extra protein.
Swap Hatch green chiles for jalapeños if Hatch chiles aren’t available.
Experiment with different cheese blends such as Pepper Jack for a spicier kick.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to keep the cheese melty and the chips slightly crispy. Eggs are best prepared fresh, but you can reheat the casserole without eggs and add freshly cooked eggs on top when serving.

How to Serve

A white rectangular baking dish filled with a colorful layered nacho bake sits on a white marbled texture. The bottom layer is crispy, golden corn tortilla chips, topped with melted yellow and white cheese that looks gooey and soft. On top of the cheese, there are evenly spread bright red diced tomatoes and small green chunks of avocado. Several dollops of white sour cream sit on the dish, each garnished with fresh green cilantro leaves. A wedge of avocado is placed near the center. In the background, there is a white bowl with lime wedges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I assemble the casserole ahead of time?

Yes, you can assemble the casserole the night before and keep it covered in the refrigerator. Bake it fresh the next morning, adding extra a few minutes to the baking time if needed.

What can I use if I don’t have Hatch green chiles?

If Hatch green chiles aren’t available, diced jalapeños or canned green chilies are good substitutes that will still add a nice mild heat and flavor.