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.
This chicken chilaquiles casserole layers oven-crisped corn tortillas with a tomato sauce seasoned with onion, garlic, oregano, and chipotle peppers in adobo. Shredded cooked chicken makes it a hearty breakfast or brunch, and eight eggs are baked into the casserole just before serving. It serves eight and can be assembled the night before.
Start by quartering the corn tortillas and baking them until crisp. While they cool, cook the onion, garlic, and oregano, then simmer them with crushed tomatoes, chicken broth, and chopped chipotle peppers. Stir in the cooked chicken and layer the mixture with the tortillas in a greased 3-quart baking dish. The recipe calls for chilling the assembled casserole overnight, so plan ahead before baking day.
The next day, bake the covered casserole, then make eight indents in the chicken mixture and add an egg to each. Return it to the oven uncovered until the eggs are cooked through. A 3-quart baking dish on Amazon matches the size specified in the recipe.
Cotija or feta, avocado, tortilla strips, and cilantro are optional toppings listed on the recipe card; cheese isn’t layered into the casserole itself. Serve it with Classic Mexican Guacamole and Mexican Salsa. If you enjoy make-ahead egg breakfasts, try Egg Strata.
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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.
- Total Time: 1:30
- Yield: 8 1x
Ingredients
- 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
Instructions
- 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.
- 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.
- Cover bottom of prepared baking dish with the tortillas. Top with chicken mixture; let cool. Cover; chill overnight.
- 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.
- Prep Time: :35
- Cook Time: :45
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican