Can I assemble this ahead of time?

Yes, layer everything except the eggs the night before, refrigerate, and add eggs before baking.

Can I use store-bought tortilla chips?

Yes, thick restaurant-style chips work in place of frying your own tortillas.

Chilaquiles Brunch Casserole

Name: Chilaquiles Brunch Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 12 whole small corn tortillas, quartered; 2 tbsp vegetable oil for frying; 1.25 cup red enchilada sauce; 1.75 cup black beans, drained and rinsed; 2 cup shredded Monterey Jack or cheddar cheese; 8 whole large eggs; 1 pinch kosher salt; 1 pinch black pepper; 2 whole scallions, thinly sliced; 0.25 cup sour cream; 1 whole avocado, diced

A layered Mexican casserole of crispy tortillas, enchilada sauce, beans, and cheese topped with baked eggs for a vibrant brunch.

Prep Time

15 min

Cook Time

45 min

Total Time

Servings

Calories

380/serving

Difficulty

Medium

by Replay RecipesMexican Cuisine

BreakfastVegetarian

Nutrition Per Serving

380Calories

22gProtein

28gCarbs

20gFat

6gFiber

3gSugar

Ingredients

12 whole small corn tortillas, quartered
2 tbsp vegetable oil for frying
1.25 cup red enchilada sauce
1.75 cup black beans, drained and rinsed
2 cup shredded Monterey Jack or cheddar cheese
8 whole large eggs
1 pinch kosher salt
1 pinch black pepper
2 whole scallions, thinly sliced
0.25 cup sour cream
1 whole avocado, diced

Servings

8 servings

Ingredients

Fry the Tortillas

Quarter the corn tortillas and fry in batches in a hot skillet with oil until golden and crisp. Drain on paper towels.

Layer the Casserole

Preheat the oven to 375 degrees F. Coat a 3-quart baking dish with oil or nonstick spray. Arrange half the fried tortillas in the bottom of the dish. Drizzle with enchilada sauce, scatter black beans and shredded cheese over the top. Repeat with a second layer of tortillas, sauce, beans, and cheese.

Bake the Base

Bake the layered casserole for 15 minutes until the cheese is melted and the tortillas begin to soften.

15 min

Add the Eggs

Remove the casserole from the oven. Use the back of a spoon to create small wells in the surface. Crack one egg into each well and season with salt and pepper. Return to the oven and bake for 10 to 20 minutes until the egg whites are opaque but the yolks remain runny.

15 min

Rest and Serve

Let the casserole rest for 5 minutes so residual heat sets the whites while keeping the yolks soft. Serve topped with sliced scallions, sour cream, diced avocado, and hot sauce.

5 min

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Tips & Variations

Fry the tortillas until very crisp since they will soften in the sauce.
Check eggs frequently near the end; oven temperatures vary and you want runny yolks.

Frequently Asked Questions

Can I assemble this ahead of time?: Yes, layer everything except the eggs the night before, refrigerate, and add eggs before baking.
Can I use store-bought tortilla chips?: Yes, thick restaurant-style chips work in place of frying your own tortillas.

Recipe inspired by the original at smittenkitchen.com. Ingredients and factual cooking data extracted; instructions independently written.

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