Breakfast Chilaquiles Casserole

sneak·y  de·li·cious [snee-kee  dih-lish-uh s]  adjective,  the phenomenon of a dish, despite all outward appearances, lack of effort involved in preparation, and absence of ultra-sophisticated ingredients, being ridiculously, ridiculously delicious.

Related forms
slight·ly  sneak·y  de·li·cious, adjective.
mod·er·ate·ly  sneak·y  de·li·cious, adjective.
su·per  bon·kers  tur·bo  sneak·y  de·li·cious, adjective.

Let me tell you a few things about this breakfast casserole:

1.  This breakfast casserole is an immensely satisfying way to begin your day. Each bite is crunchy, warm and extremely flavorful.

2.  This breakfast casserole is infinitely adaptable. You could include meat, you could add eggs, you could switch up the beans or throw on some green chiles. You are the master of your very own destiny when it comes to this breakfast casserole, so go ahead and make it sing as only you can do.

3.  This breakfast casserole is very easy to prepare. I like to serve it around the holidays because you can even assemble it the night before, then bake and serve to your holiday morning crowd. Hosting in the a.m. doesn’t get much simpler than that.

4.  This breakfast casserole is super bonkers turbo sneaky delicious.

Breakfast Chilaquiles Casserole

recipe adapted from El Charro Café Cookbook

For the casserole:
corn tortilla chips (I used approximately 15 ounces of chips to prepare a large casserole)
1 1/2 c. black beans, cooked
1 c. corn, preferably fresh kernels
1 c. green onion, chopped
1/2 c. green chiles, diced
1 c. cheddar cheese, shredded
1 c. Monterey Jack cheese, shredded

For the enchilada sauce:
12 dried red chiles, stemmed (I used New Mexico red chile pods here)
2 quarts boiling water
salt to taste

Preheat oven to 350°.

To prepare the sauce, bring the water to a boil in a large heavy-bottomed pot. Add the dried, stemmed chiles and cook for approximately 15 minutes or until the chile flesh is rehydrated and pliable. Remove and drain the cooked chiles, being sure to retain the cooking liquid. Remove the chiles to the bowl of a food processor fitted with a steel blade and process to a paste. Gradually add the cooking liquid into the paste, processing into a smooth, homogeneous sauce after each addition. Season with salt to taste. Note that the original recipe for this sauce calls for a cooked rue made from 3 tablespoons of vegetable oil and 3 tablespoons of flour to be added to the sauce at this point, but I opted to omit this step. I simply added the liquid from the boiling phase into the paste in half cup increments until the sauce had reached the desired consistency.

To prepare the casserole, layer the ingredients in a 9″ x 13″ baking dish in the following order:  corn chips, beans, corn kernels, sauce, green onions, green chiles and cheese, spreading each layer out as evenly as possible. Bake for 20 minutes and serve immediately.

YIELD:  approximately 6 servings


  1. 10


    When Hubster and I jumped down to a Mexican all-inclusive last year for a quick getaway, I scarfed down chilaquiles every morning and claimed that I could continue to that for the rest of my life. True story. The recipes I’ve seen have been intimidating (especially for a morning dish), but this sounds so easy! I can’t wait to try it… once I find dried chilies.

  2. 8


    I lived in AZ for years and I love me some chilaquiles. I used to make this for every brunch I went to, which sounds repetitive, but I didn’t go to all that many brunches. Still, it rules. Green chilles are a must. As are eggs.

    You win for using the word bonkers. I think I may have blogged that word today also. We both win. but you have this casserole, so no. You win. Well done.

  3. 7


    I would likely take one bite of this and then hide the entire pan because I wouldn’t want to share. The flavors in here sound SO good and this looks like an absolutely sinful breakfast – one that I love ;)

  4. 4

    Deb H. says

    Many years ago I worked at a mom and pop Mexican restaurant and I made something similar to this but without the corn. We then topped it with eggs that were cooked in sour cream…ummmm yum

  5. 3

    Gale says

    Doesn’t Chilaquiles have eggs in it? I usually add eggs to make it for breakfast, this sounds yummy, I will try it.

    • Meagan says

      Yes on the eggs! But I wanted to switch things up a little, which is why I omitted the eggs and replaced with the black beans, which weren’t in the original recipe. One of the reasons that I love this recipe so much is that you can really use whatever you have on hand…


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