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