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 or a make-ahead breakfast.
Ingredients
Units
Scale
- 10 oz tortilla chips
- 2 cups red or green enchilada sauce
- 8 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup sour cream (for serving)
- 1 avocado, sliced (for serving)
- Hot sauce (optional, for serving)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread half of the tortilla chips in the bottom of the dish. Pour half of the enchilada sauce over the chips, then sprinkle with half of the onion, cilantro, and cheeses.
- Repeat with the remaining chips, sauce, onion, cilantro, and cheeses to form layers.
- In a medium bowl, whisk together eggs, milk, garlic powder, cumin, salt, and pepper.
- Pour the egg mixture evenly over the layered chips and cheese.
- Bake uncovered for 30–35 minutes, or until eggs are set and cheese is melted and bubbly.
- Let cool for 5 minutes before slicing. Serve with sour cream, avocado slices, and hot sauce if desired.
Notes
- You can use homemade or store-bought enchilada sauce, red or green depending on your preference.
- Add cooked chorizo or bacon for a meatier version.
- Great for meal prep—store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 215mg