Description
Chilaquiles Breakfast Casserole is a hearty and flavorful Mexican-inspired dish made with crispy tortilla chips, eggs, cheese, and a zesty red or green enchilada sauce. It’s perfect for brunch gatherings or as a make-ahead breakfast option.
Ingredients
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10 oz tortilla chips
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2 cups red or green enchilada sauce (homemade or store-bought)
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8 large eggs
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1/2 cup milk
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1/2 cup chopped onion
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1/2 cup chopped fresh cilantro
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1/2 teaspoon garlic powder
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1/2 teaspoon ground cumin
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Salt and pepper, to taste
For Serving:
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1/2 cup sour cream
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1 avocado, sliced
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Hot sauce (optional)
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Layer the base: Spread half of the tortilla chips in the baking dish. Top with half of the enchilada sauce, onion, cilantro, and both cheeses.
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Repeat the layers with the remaining chips, sauce, onion, cilantro, and cheeses.
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Whisk the eggs: In a medium bowl, whisk together the eggs, milk, garlic powder, cumin, salt, and pepper.
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Pour egg mixture evenly over the layered ingredients in the baking dish.
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Bake uncovered for 30–35 minutes, or until the eggs are set and the cheese is melted and bubbly.
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Cool slightly: Let the casserole rest for 5 minutes before slicing.
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Serve with sour cream, avocado slices, and a dash of hot sauce if desired.
Notes
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Customize with red or green enchilada sauce based on your taste.
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For a meatier version, add cooked chorizo, bacon, or shredded chicken between layers.
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Ideal for meal prep—store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.