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Chilaquiles Breakfast Casserole

Chilaquiles Breakfast Casserole

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Sauce

    • 1 (20 ounce) can enchilada sauce
    • 1 cup tomato salsa
    • 1/2 cup green chilies
    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 🧅 1/2 cup green onions

  • Base

    • 🌮 8 cups thick-cut tortilla chips

  • Cheese

    • 4 ounces Monterey Jack cheese
    • 🧀 4 ounces shredded Cheddar cheese
    • 1/4 cup queso fresco cheese

  • Eggs

    • 🥚 6 large eggs

  • Garnish

    • 1/4 cup cilantro leaves

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C).

2

Add enchilada sauce, salsa, green chilies, chili powder, cumin, oregano, and green onions to a bowl and whisk thoroughly.

3

Toss Monterey Jack and Cheddar cheeses together; set aside.

4

Transfer 1 ladle of sauce into the bottom of a 9x12-inch baking dish. Top with half the tortilla chips, arranging into an even layer. Ladle over half the remaining sauce. Top evenly with half the cheese mixture.

5

Top with remaining tortilla chips, arranging into an even layer. Ladle over remaining sauce. Top evenly with the remaining cheese mixture.

6

Bake in the preheated oven until the casserole is heated through and cheese is starting to brown, 20 to 25 minutes.

7

Prepare the eggs by frying, poaching, or baking on top of the casserole as preferred.

8

Serve casserole hot, topped with avocado, queso fresco, cilantro, sour cream, and hot sauce. Add a fried or poached egg to the top of each serving.

NUTRIENTS

Per 1 serving

🔥

607

Calories

  • 23
    Protein
  • 50
    Carbs
  • 37
    Fats

💡 Use thick-cut tortilla chips to avoid sogginess during baking.Prepare the eggs ahead of time for less stress when serving.Garnish with fresh cilantro and avocado slices for added flavor.