Recipe Background
Chilaquiles Casserole bakes into a savory, spicy breakfast delight.
Chilaquiles Breakfast Casserole brings a hearty morning twist to the Mexican classic. As the casserole bakes, tortillas crisp up beneath a savory mixture of tomatoes, onions, and a hint of smoky chipotle. Layers meld beautifully, each bite delivering a warm, mildly spicy embrace. The aroma of oregano and garlic fills the air, making it hard to wait for breakfast—perfect for lingering conversations around the table.
Before diving into this dish, let it rest for 10 minutes after baking. This pause allows the flavors to settle and ensures cleaner, more satisfying servings. Digging in reveals soft, runny eggs nestled among tasty shards of tortilla and tender chicken. A fresh burst of cilantro and creamy avocado on top adds brightness and richness in every forkful.
Sharing this casserole invites even the sleepiest of breakfast companions to gather. It’s a simple, yet comforting dish offering both depth and familiarity. The squeeze of lime ties it all together, adding just the right zing. It's a perfect weekend project, worth the overnight wait, creating eager anticipation for a delicious morning meal.
Ingredients
For the casserole:
- 12 (6-inch) corn tortillas quartered
- 1 tablespoon vegetable oil
- 1 cup onion chopped
- 4 cloves garlic minced
- 2 teaspoons dried oregano crushed
- 1 (28-ounce) can crushed tomatoes undrained
- 1 cup reduced-sodium chicken broth
- 2 chipotle peppers in adobo sauce finely chopped
- 2 cups chicken cooked and shredded
- 8 eggs
- 1/4 teaspoon ground black pepper
Optional toppings:
- cilantro to taste, chopped
- avocado to taste, mashed
- lime wedges to taste
Directions
- Preheat the oven to 350 degrees F.
- Grease a 3-quart baking dish.
- Evenly spread the tortillas onto two baking sheets.
- Bake the tortillas on separate racks in the oven for 15 minutes.
- Transfer the tortillas from the oven and let them cool.
- While the tortillas are baking, in a large skillet over medium-high heat, add the oil, the onion, the garlic, and the oregano and cook, while stirring, for 2 minutes.
- Add the tomatoes, the broth, and the chipotle peppers to the onion mixture and bring it to a boil.
- Reduce the heat and simmer the tomato mixture, while stirring occasionally, for 10 minutes.
- Stir the chicken into the tomato mixture.
- Cover the bottom of the prepared baking dish with the tortillas.
- Top the tortillas with the chicken mixture and let it cool.
- Cover the casserole and let it chill in the refrigerator overnight.
- Preheat the oven to 350 degrees F.
- Bake the casserole, covered, for 35 minutes.
- Transfer the casserole from the oven.
- Make eight indents in the chicken mixture with the back of a spoon.
- Crack one of the eggs into a custard cup and then gently pour it into one of the indents. Repeat this until all of the indents contain eggs.
- Sprinkle the eggs with the pepper.
- Bake the casserole, uncovered, until the egg whites have set and the yolks have thickened, about 10-15 minutes.
- Let the casserole stand for 10 minutes.
- Serve the casserole topped with the cilantro, the avocado, and the lime wedges.
×