CHILAQUILES CASSEROLE WITH EGGS RECIPES
CHILAQUILES CASSEROLE RECIPE | SOUTHERN LIVING
This classic Mexican recipe is commonly served topped with eggs, but it's just as delicious without, and makes for a delicious breakfast-for-dinner dish. Simply bake the casserole, top with cheese, and serve. This recipe requires being refrigerated for 8 hours before baking, so plan accordingly.
Provided by Southern Living
Total Time 8 hours 5 minutes
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Add chorizo; sauté 5 minutes or until browned. Remove from skillet with a slotted spoon, and drain on paper towels. Add onion and next 5 ingredients to skillet. Sauté 5 minutes or until vegetables are slightly soft. Add drained chorizo, chipotle, salt, and tomatoes. Bring to a simmer; cook 5 minutes or until liquid thickens slightly. Remove from heat; let cool 15 minutes.
- Spread 1/2 cup tomato mixture into the bottom of a 9- x 13-inch baking dish. Arrange 6 tostadas over tomato mixture. Top with half of remaining tomato mixture. Repeat with remaining tostadas and tomato mixture. Cover and refrigerate 8 hours or overnight.
- Preheat oven to 425°. Bake, uncovered, 35 minutes. Remove baking dish from oven, make 8 shallow indentations in the casserole with the back of a spoon, and carefully crack in eggs. Bake 5 minutes or until egg whites are just set.
- Remove baking dish from oven, and preheat broiler to high. Sprinkle casserole with queso fresco; broil 2 minutes or until cheese melts. Top with avocado and cilantro, and serve with lime wedges.
CHILAQUILES BREAKFAST CASSEROLE RECIPE - BETTYCROCKER.COM
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
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 10
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 , CarbohydrateContent 41 g, CholesterolContent 225 mg, FatContent 3 , FiberContent 5 g, ProteinContent 20 g, SaturatedFatContent 11 g, ServingSize 1 2/3 Cups, SodiumContent 1050 mg, SugarContent 4 g, TransFatContent 0 g
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CHILAQUILES BREAKFAST CASSEROLE | BETTER HOMES & GARDENS
Try this make-ahead breakfast casserole to feed a crowd on a busy weekend. The zesty Mexican flavors will inspire everyone to come back for seconds.
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Total Time 1 hours 30 minutes
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Total Time 1 hours 30 minutes
Category Recipes and Cooking
Calories 303 calories per serving
- 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.
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For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
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Reviews 0
Total Time 35 minutes
Category Breakfast & Brunch Recipes
- Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.
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BACON CHILAQUILES WITH EGGS RECIPE: HOW TO MAKE IT
In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I love to bring this to family brunches as it gives the traditional eggs-and-bacon dish a unique twist. The empty pan proves that it's a family brunch favorite! —Naylet LaRochelle, Miami, Florida
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Reviews 5
Total Time 40 minutes
Category Breakfast, Brunch
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Reviews 5
Total Time 40 minutes
Category Breakfast, Brunch
Cuisine North America, Mexican
Calories 623 calories per serving
- Preheat oven to 350°. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13x9-in. baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon. Top with remaining tortilla chips, salsa mixture, shredded cheese and bacon., Bake, until dish is heated through and cheese is melted, 20-25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., Top chilaquiles with cooked eggs, Cotija cheese, cilantro and, if desired, avocado.
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CHILAQUILES WITH BACON, EGGS, AND CHEESE RECIPE RECIPE ...
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From epicurious.com
Reviews 3.8
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Reviews 3.8
Total Time 35 minutes
- Top chilaquiles with cilantro. Serve with hot sauce, lime wedges, and more salsa verde alongside.
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Dec 12, 2013 · For the casserole: 10 large eggs 2 1/2 cups whole milk, plus more as needed 1 tablespoon Mexican-style hot sauce, such as Cholula or Tapatío, plus more for serving 1 teaspoon chili powder 1 teaspoon kosher salt 1 (13- to 14-ounce) bag corn tortilla chips 2 medium avocados 1 1/2 cups crumbled Cotija ...
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CHILAQUILES | ALDI US
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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 ...
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