Chilaquilas Casserole 

 

Chilaquilas are basically breakfast nachos, so what's not to love? Traditionally, they are made with soft corn tortillas that are fried until crispy and then smothered with salsa, chicken, (or beef, pork, beans) melted cheese and eggs and then garnished beautifully. The best chilaquilas I've ever eaten are at Loncheria Alexia y Geovanny in the market stall restaurants on Isla Mujeres, made by Chef Ophelia in her pretty ruffled apron.

This is a very simple and quick version of Chilaquilas because brunch shouldn't be difficult. This recipe makes 4 servings and is a perfect fast weeknight meal, breakfast or brunch. Make it fancy and serve it with mimosas and Mexican pastries.

What You'll Need:

Bag of Tortilla Chips

Salsa Verde 1/4 - 1/2 cup (I like Herdez brand)

1-2 cups of Chicken, chopped or shredded, or beef. This is a good way to use up any leftovers from last nights dinner if you made shredded pork, barbacoa etc.  

1-2 cups Monterrey Jack or Oaxaca cheese, shredded

4 Eggs

Ancho Chile Powder

For Garnish:  Crema, chopped Cilantro, chopped Green Onion, Avocado, Queso Fresco, sliced Jalapeños, thinly sliced Radishes. Your choice.

 What You'll Do:

Preheat your oven to 350 degrees and spray an 8" x 8" pan with nonstick spray. I used my Le Creuset Stoneware Baker but you can also use an oven proof skillet or a small braiser.  

Spread a layer of tortilla chips in the pan and pour about 1/4 - 1/2 cup of salsa over the chips. On top of the chips, you'll spread the chicken and then the shredded cheese. Make 4 little holes or 'nests' in the cheese and gently crack the eggs and place them in the nests.  

Sprinkle a little Ancho Chile powder on top and bake until the whites are almost fully set. I take it out of the oven and place the lid on and allow the egg whites to finish cooking while I set the table and pour coffee. I like to leave my yolks runny or at least jammy, but if you want to hard cook the yolks, just cook them a little longer. It's going to take about 20 -25 minutes. 

Garnish with lots of crema and your choice of chopped cilantro, sliced avocado, sliced green onions, sliced jalapeños, queso fresco or thinly sliced radishes.