Baked Chilaquiles with Cheesy Twist

Name: Baked Chilaquiles with Cheesy Twist
Total time: 45 min
Yield: 2
Ingredients: 1 (20 oz) can red enchilada sauce; 1 cup roasted tomato salsa; 1/2 cup diced green Hatch chilies; 1/2 lime: juice; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 cup sliced green onions; 8 oz Monterey Jack cheese; 8 oz Cheddar cheese

Indulge in this Mexican-inspired breakfast casserole featuring layered tortilla chips, cheeses, and a zesty chile sauce. Topped off with your choice of fried or poached eggs, plus avocado, queso fresco, cilantro, and more.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories607kcal

carbohydrates50g

fat37g

fiber10g

protein23g

sodium1634mg

sugar10g

Breakfast Brunch Entree Mexican

Ingredients

1 (20 oz) can red enchilada sauce

1 cup roasted tomato salsa

1/2 cup diced green Hatch chilies

1/2 lime: juice

2 tsp chili powder

1 tsp ground cumin

1 tsp dried oregano

1/2 cup sliced green onions

8 oz Monterey Jack cheese

8 oz Cheddar cheese

Directions

Preheat the oven to 375°F (190°C).

In a bowl, whisk together enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions.

Combine Monterey Jack and Cheddar cheeses; set aside.

In a 9x12-inch baking dish, pour a ladle of the sauce mixture, then top with half the tortilla chips for an even layer. Add more sauce, followed by half the cheese mix.

Add remaining chips on top for an even layer, then cover with the rest of the sauce and the remaining cheese mix.

Bake until heated through and the cheese starts to brown, 20-25 minutes.

In the last few minutes of baking, prepare your choice of eggs: fry or poach, or bake them atop the casserole.

Serve hot with avocado, queso fresco, cilantro, sour cream, and hot sauce. Top each serving with a fried or poached egg.