CHILAQUILES BREAKFAST CASSEROLE

Chilaquiles Breakfast Casserole image

Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that's sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.

Provided by Betty Crocker Kitchens

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 can (19 oz) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
6 green onions, sliced, whites and greens separated
1 tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
8 oz shredded Monterey Jack cheese (2 cups)
8 cups tortilla chips
6 eggs
1 avocado, pitted, peeled and diced
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.

Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 225 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 2/3 Cups, Sodium 1050 mg, Sugar 4 g, TransFat 0 g