Mexican·Breakfast
Chilaquiles Breakfast Casserole
A crowd-friendly baked version of the classic Mexican breakfast, featuring layers of thick tortilla chips soaked in a seasoned red chili sauce, melted cheese, and topped with perfectly runny eggs.
Prep
15m
Cook
40m
Total
55m
Serves
6
Method
- 01
Preheat your oven to 375°F (190°C). In a large bowl, whisk together the red enchilada sauce, roasted tomato salsa, diced green chilies, lime juice, chili powder, cumin, and dried oregano until well combined.
Watch · 0:18
- 02
Spread a thin layer of the prepared sauce onto the bottom of a 9x13 inch casserole dish. Create a base layer of tortilla chips, aiming for about 2-3 chips deep to ensure a substantial texture.
Watch · 2:18
- 03
Ladle half of the remaining sauce over the chips. Scatter half of the sliced green onions and half of the shredded cheese mixture evenly over the sauce.
Watch · 2:34
- 04
Add a second layer of tortilla chips on top. Pour over the rest of the sauce, followed by the remaining green onions and the rest of the cheese blend.
Watch · 3:33
- 05
Bake in the center of the preheated oven for 20 to 25 minutes, or until the casserole is heated through and the cheese on top has started to brown.
Watch · 3:56
- 06
Remove from the oven. Use a spoon to make six indentations in the surface and crack one egg into each well. Return to the oven for about 10-15 minutes until the whites are set but yolks are still runny. Alternatively, top the baked casserole with fresh fried or poached eggs.
Watch · 5:15
- 07
Finish the dish by garnishing with crumbled queso fresco, diced avocado, a drizzle of thinned sour cream, hot sauce, and fresh cilantro leaves. Serve immediately.
Watch · 7:24
From Chef John
“I've always enjoyed learning things the hard way.”
“You are after all the Snake Plissken of your chilaquiles breakfast casserole fixings.”