¡Levántate y brilla (rise and shine)! The Chilaquiles Breakfast Casserole is here to fill you up and ensure that this morning is going to be a good one! And how could it not be when you’ve got this hearty, tomato-y, chicken-filled dish waiting to fill you up as you head out the door?! This beautiful bake will truly spice up the start of your day in the most delicious of ways! Chilaquiles Breakfast Casserole will make you very, very excited to get up and go, no doubt! Just give it a taste!

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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
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 3-quart baking dish.

Step 3 –Evenly spread the tortillas onto two baking sheets.

Step 4 –Bake the tortillas on separate racks in the oven for 15 minutes.

Step 5 –Transfer the tortillas from the oven and let them cool.

Step 6 –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.

Step 7 –Add the tomatoes, the broth, and the chipotle peppers to the onion mixture and bring it to a boil.

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Step 8 –Reduce the heat and simmer the tomato mixture, while stirring occasionally, for 10 minutes.

Step 9 –Stir the chicken into the tomato mixture.

Step 10 –Cover the bottom of the prepared baking dish with the tortillas.

Step 11 –Top the tortillas with the chicken mixture and let it cool.

Step 12 –Cover the casserole and let it chill in the refrigerator overnight.

Step 13 –Preheat the oven to 350 degrees F.

Step 14 –Bake the casserole, covered, for 35 minutes.

Step 15 –Transfer the casserole from the oven.

Step 16 –Make eight indents in the chicken mixture with the back of a spoon.

Step 17 –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.

Step 18 –Sprinkle the eggs with the pepper.

Step 19 –Bake the casserole, uncovered, until the egg whites have set and the yolks have thickened, about 10-15 minutes.

Step 20 –Let the casserole stand for 10 minutes.

Step 21 –Serve the casserole topped with the cilantro, the avocado, and the lime wedges.