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Chilaquiles Rojos Breakfast Casserole

chilaquiles rojos casserole in a small blue dutch oven topped with an egg and avocado
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Turn Chilaquiles Rojos into a breakfast casserole that you can make ahead the night before and bake the next morning.

Ingredients

  • 15 corn tortillas
  • 1 tbsp canola or olive oil
  • 1/2 white or red onion
  • 1 tsp minced or crushed garlic
  • 1 –14 oz. can crushed fire-roasted tomatoes
  • 1 –14 oz. can red enchilada sauce
  • 1 cup reduced-sodium chicken stock
  • 1 tsp oregano
  • 1 tsp ancho chili powder
  • 1/4 tsp poultry seasoning
  • 1 tbsp cup minced chipotle peppers in adobo + 1 tbsp adobo sauce
  • 2 oz. can diced green chiles
  • 1–2 cups shredded chicken
  • 8 eggs

For Garnish:

  • Cilantro
  • Home-made pickled onions
  • Avocado, sliced
  • Crema or sour cream
  • Queso Fresco, crumbled

Instructions

The Night Before

  1. Preheat oven to 350 degrees.
  2. Cut your tortillas into triangles. You should get 6-8 per tortilla. Arrange on a baking sheet and bake for 15 mins. Meanwhile, prepare the sauce.
  3. In a large saucepan, heat the oil over medium heat.
  4. Cook onions until they begin to soften, and add the garlic. Cook another 2 minutes or until fragrant.
  5. Add all remaining ingredients except the chicken and eggs. Cover and let simmer for 20 minutes.
  6. While the sauce is cooking, arrange the chips along the bottom of your 9×13 baking dish or within your small ceramic cocottes (mini Dutch ovens).
  7. Once the sauce has finished simmering, stir in the chicken.
  8. Pour the chicken and sauce mixture over the chips.
  9. Cover with foil and refrigerate overnight.

The next morning

  1. Preheat oven to 375 degrees. While the oven preheats, remove your bake and let sit at room temperature.
  2. Bake for 35-40 minutes, covered with foil.
  3. Remove from oven and uncover. Create 8 indents (or one for every egg) with the back of a spoon or an ice cream scoop.
  4. Crack one egg at a time into a small cup or pinch bowl and pour into indentations.
  5. Keep the dish uncovered and bake an additional 10-15 minutes until the whites have set. Rotating the pan halfway through baking the eggs can help.
  6. If everyone is enjoying this with cheese, sprinkle a handful of cotija over the bake while letting it sit for 5 minutes.
  7. Slice, serve, garnish, and enjoy!

Notes

Make this dish vegetarian by omitting the chicken and reserving 1/4 of the sauce. Set aside and use if the chilaquiles rojos need more sauce when baking the eggs.

Find it online: https://fedandfancy.com/chilaquiles-rojos-breakfast-casserole/