Chilaquiles Breakfast Casserole for Christmas

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Enjoy your morning with this Chilaquiles Breakfast Casserole for Christmas. Make it the night before and finish cooking when ready, whether it’s breakfast or brunch! The important question is – Before or After Gifts??

Chilaquiles CasseroleIngredients:

  • One Dozen corn tortillas, quartered
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano, crushed
  • 1 – 28 oz. can crushed tomatoes, undrained
  • 1 cup reduced-sodium chicken broth
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 2 cups shredded cooked chicken
  • 8 eggs
  • ¼ teaspoon ground black pepper
  • Toppings such as avocado, Cotija or feta cheese, tortilla strips, and/or cilantro



Step 1

Preheat oven to 350°F. Grease a 3-quart baking dish. Spread tortillas evenly on two baking sheets. Bake on separate oven racks 15 minutes. Remove; let cool.

Step 2

Meanwhile, in a large skillet heat oil over medium-high. Add onion, garlic, and oregano. Cook and stir 2 minutes. Add tomatoes, broth, and chipotle peppers. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken.

Step 3

Cover bottom of prepared baking dish with a little sauce from the chicken, then layer the tortillas. Top with chicken mixture; let cool. Cover; chill overnight.

Step 4

Preheat oven to 350°F. Bake casserole, covered, 35 minutes. Remove from oven. Make eight intents in chicken mixture with the back of a spoon. Crack an egg into a custard cup; slip egg into an indent. Repeat with remaining eggs. Sprinkle with 1/4 teaspoon black pepper. Bake, uncovered, 10 to 15 minutes or until whites are set and yolks are thickened. Remove. Let stand 10 minutes. Serve with desired toppings.