1 (15-ounce) can red enchilada sauce Recipe

If you’re craving a brunch that bursts with vibrant flavors and cozy textures, you simply can’t resist this Chilaquiles Breakfast Casserole, featuring the magic of 1 (15-ounce) can red enchilada sauce. This dish is a delightful blend of crunchy tortilla chips layered with a lively red sauce, melted cheeses, and a hint of spice, crowned with perfectly cooked eggs and fresh garnishes. It’s an all-in-one comfort meal that feels like a warm hug for your taste buds, perfect for lazy weekends or impressing friends with bold but approachable Mexican-inspired flavors.

Ingredients You’ll Need

The ingredients for this casserole are refreshingly simple yet each one plays a crucial role in creating layers of flavor and delightful texture. From the tangy enchilada sauce to the creamy cheeses and the satisfying crunch of tortilla chips, everything works in harmony to build the perfect chilaquiles experience.

• 1 (15-ounce) can red enchilada sauce: This is the heart of the dish, lending bold, smoky depth and vibrant color.
• 1 cup salsa: Adds freshness and a little extra zing to balance the richness.
• 1 (4-ounce) can Hatch green chiles: Brings a mild heat and a subtle, roasted flavor.
• 1 tablespoon lime juice: Brightens all the flavors with a citrusy punch.
• 1/2 teaspoon chili powder: Infuses a warm, spicy undertone.
• 1/2 teaspoon ground cumin: Offers a slightly earthy, aromatic note.
• 1/2 teaspoon dried oregano: Adds herbaceous complexity.
• 3 green onions, chopped: Brings a fresh, mild onion crunch.
• 1 1/2 cups shredded Monterey Jack cheese: Melts beautifully for creaminess.
• 1 1/2 cups shredded Cheddar cheese: Contributes sharpness and color contrast.
• 1 (10-ounce) bag tortilla chips: The essential crispy base that soaks up the saucy goodness.
• 6 large eggs (optional): Adds protein and richness, cooked to your preference.
• Avocado, queso fresco, cilantro, sour cream, and hot sauce for garnish: Finishing touches that elevate every bite with freshness and creaminess.

How to Make 1 (15-ounce) can red enchilada sauce

Step 1: Preheat and Prepare Your Sauce Mixture

Start by preheating your oven to 375°F (190°C), so it’s ready to go when your casserole is assembled. In a large bowl, whisk together your 1 (15-ounce) can red enchilada sauce with salsa, Hatch green chiles, lime juice, chili powder, cumin, oregano, and chopped green onions. This sauce mixture is the soul of the dish, marrying spicy, tangy, and earthy flavors.

Step 2: Layering the Casserole

Begin with a ladle of the sauce mixture spread evenly on the bottom of a 9×12-inch baking dish. Add half of the tortilla chips on top, then spoon half of the remaining sauce over the chips. Sprinkle half each of the shredded Monterey Jack and Cheddar cheeses generously over the top. Repeat the layering with the rest of the chips, sauce, and cheeses to build that irresistible stack.

Step 3: Baking the Casserole

Place your assembled casserole in the oven and bake for 20 to 25 minutes until it’s bubbling hot and the cheese is beautifully melted and starting to brown around the edges. This step is where the flavors meld together and the chips soften just enough to soak up all the saucy goodness without losing their satisfying texture.

Step 4: Adding the Eggs

During the last few minutes of baking, you can fry, poach, or bake your eggs directly on top of the casserole. Adding eggs is optional but highly recommended as they add a luscious richness and an extra layer of comfort to every forkful.

How to Serve 1 (15-ounce) can red enchilada sauce

Garnishes

Garnishes make your chilaquiles breakfast casserole sing. Creamy slices of ripe avocado add a buttery softness that balances the spice, while queso fresco lends a salty, crumbly contrast. Fresh cilantro sprigs bring a bright herbal note, sour cream adds a cool creaminess, and a drizzle of your favorite hot sauce kicks things up for those who like a little extra heat.

Side Dishes

This casserole is hearty on its own, but if you want to round out your meal, consider light, fresh side dishes like a simple fruit salad with juicy pineapple and berries, or a crisp green salad with lime vinaigrette. These sides complement the richness and bring a refreshing balance to your plate.

Creative Ways to Present

For a fun twist, serve this casserole in individual ramekins so everyone gets their own perfectly cheesy portion. Alternatively, use it as a base for a breakfast taco bar where guests can pile chips, sauce, cheese, eggs, and garnishes into warm tortillas. Either way, the showstopper remains that irresistible 1 (15-ounce) can red enchilada sauce soaking through every bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the casserole cool completely before covering it tightly with plastic wrap or transferring to an airtight container. Stored in the fridge, it will keep well for up to 3 days, allowing you to enjoy the complex flavors again without losing any of the deliciousness.

Freezing

To freeze, assemble the casserole but don’t bake it yet. Wrap it securely with foil and plastic wrap to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and then bake as directed. This makes it a brilliant make-ahead meal option.

Reheating

Reheat individual portions in the microwave or the whole casserole in a 350°F oven until warmed through and the cheese is melty again. Add a little extra cheese on top before reheating if you want that freshly baked gooeyness restored.

FAQs

Can I make this casserole vegetarian?

Absolutely! The recipe is already vegetarian-friendly as it focuses on cheeses, chiles, and eggs. Just be sure your enchilada sauce doesn’t contain animal-based ingredients if you’re strict about vegetarianism.

What can I use if I don’t have Hatch green chiles?

If Hatch green chiles are hard to find, you can substitute with mild canned green chiles or even diced poblano peppers. They’ll offer that signature mild heat and flavor without overpowering the dish.

Is it okay to use homemade enchilada sauce instead of canned?

Definitely! Homemade enchilada sauce can add a wonderful freshness and allow you to control the spice level. Just be sure you use roughly the equivalent amount, such as one cup to replace your 1 (15-ounce) can red enchilada sauce.

Can I skip the eggs if I’m not a fan?

For sure, the casserole is fantastic even without eggs. They add richness and protein but the layers of sauce, chips, and cheese are satisfying all on their own.

How spicy is this casserole?

The spice level is moderate thanks to the enchilada sauce, chiles, and chili powder. You can adjust the heat by choosing milder or hotter enchilada sauces or toppings like hot sauce to suit your taste.

Final Thoughts

Once you try this Chilaquiles Breakfast Casserole featuring 1 (15-ounce) can red enchilada sauce, it’s sure to become a cherished part of your brunch rotation. It’s warm, hearty, and packed with bold flavors that will make every breakfast feel like a special occasion. Don’t hesitate—grab that can of enchilada sauce and start layering a dish that feels like a fiesta with every bite.

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