Chilaquiles Breakfast Casserole Recipe
This Chilaquiles Breakfast Casserole combines the vibrant flavors of traditional chilaquiles into a convenient baked dish, layering crispy tortilla chips with a zesty enchilada sauce, Hatch green chiles, and a blend of Monterey Jack and Cheddar cheeses. Finished with optional eggs and fresh garnishes like avocado, queso fresco, and cilantro, it’s a satisfying and flavorful breakfast or brunch option that’s easy to prepare and perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Sauce Mixture
- 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
Cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded Cheddar cheese
Others
- 1 (10-ounce) bag tortilla chips
- 6 large eggs (optional)
- Avocado, queso fresco, cilantro, sour cream, and hot sauce for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Make Sauce Mixture: 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.
- Prepare Cheese: Toss the shredded Monterey Jack and Cheddar cheeses together in a separate bowl and set aside.
- Layer Casserole: Pour one ladle of the sauce mixture into the bottom of a 9×12-inch baking dish to create a flavorful base. Evenly layer half of the tortilla chips over the sauce. Ladle half of the remaining sauce over the chips, then sprinkle half of the cheese mixture evenly on top.
- Repeat Layers: Add the remaining chips evenly over the cheese layer, then pour the remainder of the sauce on top. Finish by spreading the remaining cheese mixture evenly over the top.
- Bake Casserole: Bake the assembled casserole in the preheated oven for 20 to 25 minutes, or until it is heated through and the cheese on top starts to brown and bubble.
- Prepare Eggs (Optional): During the last few minutes of baking the casserole, prepare the eggs by frying, poaching, or baking them directly on the casserole surface, depending on your preference.
- Serve and Garnish: Serve the casserole hot, garnished with sliced avocado, crumbled queso fresco, fresh cilantro leaves, dollops of sour cream, and your choice of hot sauce for added flavor and color.
Notes
- You can customize the type of eggs used—fried, poached, or baked—based on preference.
- Using Hatch green chiles adds a unique Southwestern flavor, but you can substitute with mild green chilies if unavailable.
- For a crispier casserole, add the eggs after baking instead of cooking them on top.
- Leftovers can be refrigerated and reheated, but chips may soften over time.
- Adjust spice levels by modifying the amount of chili powder and hot sauce used.
Keywords: Chilaquiles, Breakfast Casserole, Mexican Breakfast, Enchilada Sauce, Hatch Green Chiles, Monterey Jack Cheese, Cheddar Cheese
