Description
This Chilaquiles Breakfast Casserole combines the bold flavors of Mexican chilaquiles with a hearty, cheesy breakfast bake. Perfect for brunch or weekend mornings!
Ingredients
- 1 (15-ounce) can red enchilada sauce
- 1 cup salsa
- 1 (4-ounce) can Hatch green chiles
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 green onions, chopped
- 1 1/2 cups shredded Monterey Jack cheese
- 1 1/2 cups shredded Cheddar cheese
- 1 (10-ounce) bag tortilla chips
- 6 large eggs (optional)
- Avocado, queso fresco, cilantro, sour cream, and hot sauce for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium bowl, combine red enchilada sauce, salsa, Hatch green chiles, lime juice, chili powder, cumin, oregano, and green onions.
- Layer half of the tortilla chips in the prepared dish. Pour half of the sauce mixture over the chips and sprinkle with half of the cheeses. Repeat with remaining chips, sauce, and cheese.
- If using eggs, beat them and pour evenly over the casserole before baking.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly, and eggs are set if used.
- Garnish with avocado, queso fresco, cilantro, sour cream, and hot sauce before serving.
Notes
- Customize spiciness by adjusting the amount of chili powder or hot sauce.
- Great for meal prep—reheat leftovers in the oven or microwave.
- Optional: top with fried eggs instead of baking eggs into the casserole for a fresh twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican-American