Chilaquiles Casserole

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Elevate your weekend breakfast spread with a Chilaquiles Casserole designed to satiate a hungry gathering. Embrace the vibrant allure of Mexican cuisine as you embark on a flavorful journey that promises to leave your taste buds yearning for more.

Drawing inspiration from the heart of Mexican culinary traditions, Chilaquiles Casserole encapsulates simplicity and indulgence in perfect harmony. This dish is a delightful convergence of corn tortilla chips and salsa, layered to create a symphony of tastes and textures that culminate in a melty cheese crescendo. As you take your first bite, you’ll be transported to a realm of culinary delight that’s both familiar and astonishingly new.

Think of it as a culinary canvas where you have the freedom to express your creativity. While its essence remains true to tradition, you can add your own twist to the composition, introducing layers of flavors that dance harmoniously on your palate. It’s akin to the spirit of enchiladas, yet with a carefree flair that invites spontaneity and joy into every bite.

Unveil the potential of leftover breakfast nachos by transforming them into a delightful encore performance as Chilaquiles Casserole. When those crispy remnants of morning indulgence remain, don’t let them languish. Shower them with vibrant salsa, crown them with an extra layer of cheese, and witness the magical metamorphosis that turns breakfast into a fiesta of flavors.

Elevate your breakfast game and let the zestful charm of Chilaquiles Casserole set the stage for memorable mornings shared with loved ones. It’s a journey of culinary discovery that promises both comfort and excitement in every forkful.

Here are some good accompaniments for this recipe homemade Classic Mexican Guacamole and Mexican Salsa


Chilaquiles Casserole

Chilaquiles Casserole

Try this make-ahead breakfast casserole to feed a crowd on a busy weekend. The zesty Mexican flavors will inspire everyone to come back for seconds.

  • Author: Better Home Test Kitchen
  • Prep Time: :35
  • Cook Time: :45
  • Total Time: 1:30
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Mexican


  • 12 6″ corn tortillas, quartered
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 teaspoon 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 cup shredded cooked chicken
  • 8 eggs
  • 1/4 teaspoon ground black pepper
  • Toppings such as avocado, Cotija or feta cheese, tortilla strips, and/or cilantro


  1. Preheat oven to 350°F. Grease a 3-quart baking dish. Spread tortillas evenly on two baking sheets. Bake on separate oven racks 15 minutes. Remove; let cool.

  2. Meanwhile, in a large skillet heat oil over medium-high. Add onion, garlic, and oregano. Cook and stir 2 minutes. Add tomatoes, broth, and chipotle peppers. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken.

  3. Cover bottom of prepared baking dish with the tortillas. Top with chicken mixture; let cool. Cover; chill overnight.

  4. Preheat oven to 350°F. Bake casserole, covered, 35 minutes. Remove from oven. Make eight indents in chicken mixture with the back of a spoon. Crack an egg into a custard cup; slip egg into an indent. Repeat with remaining eggs. Sprinkle with 1/4 teaspoon black pepper. Bake, uncovered, 10 to 15 minutes or until whites are set and yolks are thickened. Remove. Let stand 10 minutes. Serve with desired toppings.

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