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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.

  • Total Time: 1:30
  • Yield: 8 1x

Ingredients

Scale
  • 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

  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.

Find it online: https://goingmywayz.com/chilaquiles-casserole/