Description
Whip up this chilaquiles casserole for a breakfast that brings Mexican-inspired comfort straight to your table. Layered with tortillas, salsa, and cheese, this hearty dish delivers a satisfying morning meal that’ll wake up your taste buds.
Ingredients
Scale
Main Ingredients:
- 3 cups shredded cooked chicken
- 6 oz tortilla chips
- 1 ½ cups shredded Mexican cheese blend
- 4 large eggs
Sauce Ingredients:
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- ½ cup chicken broth
- ½ cup diced onion
- 2 cloves garlic
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper
Instructions
- Warm your oven to a precise 375°F (190°C) for perfect cooking conditions.
- Pour 1 tablespoon olive oil into a skillet over medium heat. Sauté ½ cup diced onion for exactly 5 minutes until softened.
- Add 2 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon chili powder. Stir rapidly for 30 seconds to release aromatic flavors.
- Pour in the entire 14.5 oz can of diced tomatoes, 4 oz can of green chiles, and ½ cup chicken broth. Let the mixture simmer for 5-7 minutes until slightly thickened.
- Remove the skillet from heat and fold in 3 cups of shredded cooked chicken until thoroughly combined.
- Generously grease a 9×13-inch baking dish. Create your first layer using half of the 6 oz tortilla chips, spreading them evenly across the bottom.
- Spoon half of the chicken mixture directly over the chips, ensuring complete coverage.
- Sprinkle ¾ cup of shredded Mexican cheese blend across the layer.
- Repeat the layering process with remaining chips, chicken mixture, and another ¾ cup of cheese.
- Crack 4 large eggs into a bowl. Whisk with a pinch of salt and pepper until fully blended.
- Carefully pour the egg mixture evenly across the entire casserole surface.
- Slide the uncovered dish into the preheated oven. Bake for 25-30 minutes until cheese bubbles and eggs set completely.
- Allow the casserole to rest for 5 minutes before serving. Top with fresh avocado slices, chopped cilantro, or a dollop of sour cream if desired.
Notes
- Check your tortilla chips’ crunchiness before layering, as stale chips can make the casserole soggy, so use fresh, crisp chips for the best texture.
- Consider swapping chicken for black beans or tofu to create a vegetarian version that still delivers rich, bold flavors.
- Preparing the sauce ahead of time can intensify the spice blend and save you morning cooking time, allowing flavors to meld overnight in the refrigerator.
- For a lower-carb option, substitute tortilla chips with cauliflower or zucchini rounds to reduce calories while maintaining the classic chilaquiles essence.
- Prep Time: 6 minutes
- Cook Time: 1 hour 25 minutes - 1 hour 27 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 280 mg