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Chilaquiles Breakfast Casserole

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Chilaquiles Breakfast Casserole
  • Prep 15 min
  • Total 60 min
  • Servings 6
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Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that’s sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.
By Betty Crocker Kitchens
Updated Jan 28, 2019

Ingredients

  • 1 can (19 oz) Old El Paso™ red enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 6 green onions, sliced, whites and greens separated
  • 1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
  • 8 oz shredded Monterey Jack cheese (2 cups)
  • 8 cups tortilla chips
  • 6 eggs
  • 1 avocado, pitted, peeled and diced
  • 1/4 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro leaves
Make With
Make With
Old El Paso

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
  • 2
    Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
  • 3
    Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    While we tested with Monterey Jack, pepper Jack, Cheddar or even mozzarella would work well in this recipe.
  • tip 2
    If your casserole dish is a little shallow, consider spraying the foil before placing on top of the chip mixture to prevent the cheese from sticking to the foil.
  • tip 3
    A drizzle of Mexican hot sauce or Sriracha adds a nice kick to this dish.

Nutrition

520 Calories, 30g Total Fat, 20g Protein, 41g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 2/3 Cups
Calories
520
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
11g
54%
Trans Fat
0g
Cholesterol
225mg
74%
Sodium
1050mg
44%
Potassium
340mg
10%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
19%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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