Chilaquiles Breakfast Casserole Recipe

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 6 servings.

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)

Directions

1. Preheat the oven to 375F (190C).
2. In a bowl, combine the enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions. Whisk thoroughly until well combined.
3. In a separate bowl, toss together the Monterey Jack and Cheddar cheeses. Set aside.
4. Transfer 1 ladle of sauce into the bottom of a 9x12-inch baking dish.
5. Top with half the chips, spreading them into an even layer.
6. Pour half of the remaining sauce over the chips, followed by half of the cheese mixture.
7. Top with the remaining chips, arranging them into another even layer.
8. Pour the remaining sauce over the chips and top with the remaining cheese mixture.
9. Bake the casserole in the preheated oven for 20 to 25 minutes, or until it is heated through and the cheese is beginning to brown.
10. In the final few minutes of baking, prepare the eggs by either frying, poaching, or baking them directly on top of the casserole (see the chef's note for further directions).
11. Once the casserole is done, remove from the oven. Garnish each serving with diced avocado, crumbled queso fresco, chopped cilantro, sour cream, and hot sauce (if desired). Add a fried or poached egg to the top of each serving.

Chefs Note:

To bake the eggs on top of the casserole, after baking the casserole for 20 minutes, remove it from the oven. Make 6 very shallow wells in the top using the back of a spoon. Carefully crack a raw egg into each well. Return the casserole to the oven and bake for another 10 to 15 minutes, or until the egg whites are opaque but the yolks remain runny. The eggs will finish cooking as the casserole is garnished.

Nutrition Facts

Per Serving	Amount	% Daily Value*
Calories	607	30%
Total Fat	37g	47%
Saturated Fat	12g	60%
Cholesterol	225mg	75%
Sodium	1634mg	71%
Total Carbohydrate	50g	18%
Dietary Fiber	10g	36%
Total Sugars	10g	-
Protein	23g	47%
Vitamin C	45mg	50%
Calcium	417mg	32%
Iron	3mg	19%
Potassium	728mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Chilaquiles Breakfast Casserole

Chilaquiles have deep roots in Mexican culinary tradition, dating back centuries as a practical and flavorful way to use leftover tortillas. Originally, simple fried tortillas were simmered in green or red salsa, often served for breakfast to start the day with a hearty meal. Over time, inventive variations like the Chilaquiles Breakfast Casserole emerged, layering tortillas with cheese, sauce, and eggs, transforming a humble dish into a brunch favorite with a modern twist.

Regional Variations

Different regions of Mexico have their own take on chilaquiles. In central Mexico, red or green salsa is common, often paired with crema and fresh cheese. Northern Mexico tends to favor spicier, chile-laden versions, while in southern states, ingredients like black beans, avocado, and local cheeses enhance the casserole's richness. The casserole adaptation popular in the United States emphasizes convenience and layering, making it easy to bake and serve to a crowd while retaining traditional flavors.

How It Differs from Similar Dishes

While chilaquiles share similarities with nachos, huevos rancheros, or breakfast strata, they are uniquely defined by the combination of fried tortilla pieces, chile sauce, and eggs. Unlike nachos, which are typically a snack or appetizer, chilaquiles are a complete breakfast dish. Unlike huevos rancheros, the tortillas are not whole but cut or broken, absorbing the sauce for a softer, casserole-like texture. This layered, baked version distinguishes itself from the classic skillet preparation by offering a more structured, crowd-pleasing presentation.

Where Its Typically Served

Chilaquiles Breakfast Casserole is a staple at weekend brunches, family gatherings, and festive mornings. In Mexico, it is often served in local cafs or at home for Sunday breakfasts. In the U.S., it has become a popular choice for brunch menus in restaurants, featuring vibrant toppings like avocado, queso fresco, and cilantro. Its versatility also makes it a go-to dish for potlucks or holiday breakfasts where ease of preparation and visual appeal matter.

Interesting Facts

• The word "chilaquiles" comes from the Nahuatl word chlquilitl, meaning chili and greens, highlighting its historical connection to native ingredients.
• Layering in a casserole style allows the flavors to meld and intensify, making it more flavorful than traditional skillet chilaquiles.
• Adding eggs on top symbolizes a common Mexican breakfast tradition, offering protein and richness while enhancing presentation.
• Though simple in origin, chilaquiles have inspired countless variations worldwide, including vegetarian and vegan adaptations.
• The dish is celebrated not only for taste but also for its practicality, turning leftover tortillas into a sophisticated meal.

FAQ about Chilaquiles Breakfast Casserole Recipe

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