adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chilaquiles Breakfast Casserole
Chilaquiles Breakfast Casserole
0 Likes
Prep Time:
15 minutes
Total Time:
1 hour
Brunch-ready Chilaquiles casserole: Layer fried tortillas, salsa, cheese, and eggs for a hearty breakfast bake. Top with avocado, queso fresco, and cilantro for a delicious twist on a Mexican favorite. Everyone will be begging for seconds!
Ingredients:
  • 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 6 green onions, sliced, whites and greens separated
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 8 oz shredded Monterey Jack cheese (2 cups)
  • 8 cups tortilla chips
  • 6 eggs
  • 1 avocado, pitted, peeled and diced
  • 1/4 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro leaves
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray. In a medium bowl, combine enchilada sauce, chiles, green onion whites, and taco seasoning mix. Spread 1 cup of the mixture onto the bottom of the dish. Sprinkle with 1 cup of Monterey Jack cheese and layer with chips.
  • Drizzle the remaining sauce mixture over the dish and sprinkle with the remaining 1 cup of Monterey Jack cheese. Cover with foil and bake for 30 minutes.
  • Uncover the dish and create 6 indentations in the chip mixture. Carefully crack an egg into each indentation. Bake for an additional 15 to 20 minutes until the egg whites are cooked through and the yolks are set. Garnish with green onion greens, avocado slices, and crumbled queso fresco cheese. Finish by sprinkling with fresh cilantro before serving hot.

Similar Recipes