Print

245
Save

119
Pinterest

103
Email

20
Facebook

12

Chilaquiles Breakfast Casserole

Prep 15 min
Total 60 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated January 28, 2019

Make with

Old El Paso

Ingredients

can (19 oz) Old El Paso™ red enchilada sauce

can (4.5 oz) Old El Paso™ chopped green chiles

green onions, sliced, whites and greens separated

tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)

oz shredded Monterey Jack cheese (2 cups)

cups tortilla chips

eggs

avocado, pitted, peeled and diced

1/4

cup crumbled queso fresco cheese

1/4

cup chopped fresh cilantro leaves

Steps

Hide Images

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.

Jump to Video

Expert Tips

While we tested with Monterey Jack, pepper Jack, Cheddar or even mozzarella would work well in this recipe.
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.
A drizzle of Mexican hot sauce or Sriracha adds a nice kick to this dish.