Print

1 (15-ounce) can red enchilada sauce Recipe

1 (15-ounce) can red enchilada sauce Recipe
Print Recipe

★★★★★

5.2 from 11 reviews

This Chilaquiles Breakfast Casserole is a delicious and easy-to-make dish that combines the bold flavors of enchilada sauce, salsa, Hatch green chiles, and spices layered with crispy tortilla chips and melted Monterey Jack and Cheddar cheeses. Perfect for a hearty breakfast or brunch, it can be topped with eggs and garnished with creamy avocado, queso fresco, cilantro, sour cream, and hot sauce for an authentic Mexican-inspired meal.

Ingredients

Scale

Sauce Mixture

  • 1 (15-ounce) can red enchilada sauce
  • 1 cup salsa
  • 1 (4-ounce) can Hatch green chiles
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 green onions, chopped

Cheese

  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 1/2 cups shredded Cheddar cheese

Main

  • 1 (10-ounce) bag tortilla chips
  • 6 large eggs (optional)

Garnishes

  • Avocado, sliced
  • Queso fresco, crumbled
  • Fresh cilantro leaves
  • Sour cream
  • Hot sauce

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
  2. Prepare Sauce Mixture: In a medium bowl, whisk together the red enchilada sauce, salsa, Hatch green chiles, lime juice, chili powder, ground cumin, dried oregano, and chopped green onions until fully combined.
  3. Mix Cheeses: In a separate bowl, toss together the shredded Monterey Jack and Cheddar cheeses. Set this mixture aside.
  4. Layer Sauce: Pour one ladle of the enchilada sauce mixture into the bottom of a 9×12-inch baking dish, spreading it evenly to create the first sauce layer.
  5. Add First Layer of Chips: Spread half of the tortilla chips evenly over the sauce layer in the baking dish.
  6. Layer Sauce and Cheese: Ladle half of the remaining sauce over the chips, followed by half of the cheese mixture, spreading evenly.
  7. Repeat Layers: Repeat the layering process with the remaining chips, followed by the remaining sauce and cheese mixture.
  8. Bake the Casserole: Place the baking dish in the oven and bake for 20 to 25 minutes, or until heated through and the cheese starts to brown and bubble.
  9. Prepare Eggs (optional): During the last few minutes of baking, prepare the eggs by frying, poaching, or baking them directly on top of the casserole as preferred.
  10. Garnish and Serve: Once baked, remove the casserole from the oven and serve hot, garnished with sliced avocado, crumbled queso fresco, fresh cilantro, sour cream, and your favorite hot sauce.

Notes

  • You can bake the eggs directly on top of the casserole during the last 5 minutes of baking for a one-dish meal.
  • Use fresh Hatch green chiles if available for a more authentic flavor, or substitute with mild green chiles.
  • For a spicier casserole, add more chili powder or jalapeños to the sauce mixture.
  • This recipe is easily adaptable to vegetarian diets if omitting eggs or using egg substitutes.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave for best results.

Nutrition

Keywords: Chilaquiles, Breakfast Casserole, Mexican Breakfast, Enchilada Sauce, Tortilla Chips, Cheese Casserole, Brunch Recipe

Find it online: https://dailysimplerecipe.com/1-15-ounce-can-red-enchilada-sauce-recipe/