Recipes Breakfast and Brunch Breakfast Casserole Recipes Chilaquiles Breakfast Casserole 5.0 (1) 1 Review 1 Photo This chilaquiles breakfast casserole is made with layered tortilla chips, baked in a spiced chile sauce and cheese. Topped with fried or poached eggs, and plenty of delicious fixings, it's very satisfying. Traditional chilaquiles are made in a skillet, but this casserole version is a great way to serve a large group at breakfast or a brunch. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 20, 2024 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Sauce 1 (20 ounce) can red enchilada sauce 1 cup roasted tomato salsa 1/2 cup diced Hatch green chilies 1/2 lime, juiced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 cup sliced green onions Casserole 8 to 10 cups thick-cut tortilla chips 4 ounces shredded Monterey Jack cheese 4 ounces shredded Cheddar cheese 6 large eggs 1 avocado - pitted, peeled, and diced 1/4 cup crumbled queso fresco cheese 1/4 cup chopped fresh cilantro leaves sour cream (optional) hot sauce (optional) Directions Preheat the oven to 375 degrees F (190 degrees C). Add enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions to a bowl and whisk thoroughly. Toss Monterey Jack and Cheddar cheeses together; set aside. Transfer 1 ladle of sauce into the bottom of a 9x12-inch baking dish. Top with half the chips, arranging into an even layer. Ladle over half the remaining sauce. Top evenly with half the cheese mixture. Top with remaining chips, arranging into an even layer. Ladle over remaining sauce. Top evenly with the remaining cheese mixture. Bake in the preheated oven until the casserole is heated through and cheese is starting to brown, 20 to 25 minutes. In the last few minutes of baking time, prepare the eggs by frying or poaching, or bake them on top of the casserole as shown in the video. See Chef's Note for directions. Serve casserole hot, topped with avocado, queso fresco, cilantro, sour cream, and hot sauce. Add a fried or poached egg to the top of each serving. John Mitzewich Chef's Note: To bake eggs on the top of the casserole, abke the casserole in the preheated oven for 20 minutes. Remove from the oven, and make 6 very shallow wells in the top of the casserole with the back of a spoon. Carefully crack a raw egg into each well. Return casserole to the oven, and bake until egg whites are opaque but yolks are still runny, 10 to 15 minutes more. The eggs will finish cooking while the casserole is garnished. From the Editor: Here’s everything you need to know to poach or fry eggs. How to Poach an Egg How to Fry Eggs I Made It Print Nutrition Facts (per serving) 607 Calories 37g Fat 50g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 607 % Daily Value * Total Fat 37g 47% Saturated Fat 12g 60% Cholesterol 225mg 75% Sodium 1634mg 71% Total Carbohydrate 50g 18% Dietary Fiber 10g 36% Total Sugars 10g Protein 23g 47% Vitamin C 45mg 50% Calcium 417mg 32% Iron 3mg 19% Potassium 728mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.