Chilaquiles Breakfast Bake Recipe

Chilaquiles Breakfast Bake Recipe

Title: Breakfast Chilaquiles Casserole with Ancho Chile Sauce, Avocado, Cotija, and Crema

Serves: 6-8Difficulty: EasyPreparation: 1 hour 20 minutes (40 minutes active)

Ingredients- For the Ancho Chile Sauce: 1. 3 dried ancho chiles 2. 2 cups chicken broth 3. 1 medium onion, sliced 4. 2 cloves garlic, chopped 5. ¼ tsp ground cumin 6. ¼ tsp dried oregano 7. Salt to taste- For the Chilaquiles Casserole: 1. 12 corn tortillas (preferably stale) 2. ¼ cup vegetable oil (for frying) 3. Salt, to taste 4. 1 can (15 oz) pinto beans, drained 5. 4 large eggs 6. 1 cup shredded Monterey Jack cheese (optional) 7. ½ cup crumbled Cotija cheese 8. 2 ripe avocados, sliced 9. ¼ cup Mexican crema 10. Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare Ancho Chile Sauce:
2. Rehydrate Ancho Chiles: Cut off the tops of the ancho chiles and remove seeds and membranes. Place them in a saucepan with enough water to cover, bring to a boil, then reduce heat and simmer for 20-30 minutes or until softened.
3. Blend Sauce: Remove chiles from water and blend them with 2 cups chicken broth, onion, garlic, cumin, oregano, and salt in a blender until smooth.
4. Simmer Sauce: Pour the mixture into a saucepan and simmer over medium heat for 10-15 minutes or until slightly reduced.
5. Prepare Tortillas:
6. Cut Tortillas: Cut the corn tortillas into sixths.
7. Fry Tortillas: Fry tortillas in hot vegetable oil until crispy, then drain on paper towels. (Alternatively, brush with oil, bake at 375°F for about 10-12 minutes until crispy.)
8. Assemble Casserole:
9. Casserole Base: Grease a 9x13 inch baking dish with a little oil.
10. Layer 1 - Sauce: Spread a layer of the ancho chile sauce on the bottom of the dish.
11. Layer 2 - Tortillas and Beans: Add half of the crispy tortillas and half of the pinto beans.
12. Layer 3 - Eggs and Cheese: Whisk eggs in a bowl, pour over tortillas, sprinkle with half of the Monterey Jack cheese (if using) and half of the Cotija cheese.
13. Repeat Layers: Repeat the layers, starting with the sauce, then the remaining tortillas, beans, and top with the remaining eggs, Monterey Jack (if using), and Cotija cheese.
14. Bake and Top
15. Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F for about 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the eggs are set and the top is lightly browned.
16. Toppings: Top with sliced avocado, a dollop of crema, and sprinkle with chopped cilantro.

Note:- Make-Ahead: The sauce and tortillas can be prepared a day in advance.- Variations: Substitute or add toppings of your choice, such as diced onions or roasted jalapeños.

1. To create a more complex flavor, you could toss some sautéed onions and roasted chiles into your Ancho Chile Sauce.
2. Before assembling your casserole, take a moment to look over your breakfast Chilaquiles Casserole recipe instructions to ensure you have all the necessary steps ready.
3. After baking your breakfast Chilaquiles Casserole, allow it to cool slightly, then toss the top layer of crispy tortillas with a generous sprinkling of queso fresco for an extra zest.

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