Two shortcuts make this chilaquiles casserole a breeze to prepare, but the resulting dish is anything but basic.
What Are Chilaquiles?
Chilaquiles can be paired with refried beans, rice, Mexican-style potatoes, or other favorite Mexican sides.
Credit: Photographer: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Missie Neville Crawford
Add in a bevy of fresh toppings, and it turns into a party.
Topped with fried eggs, it’s a breakfast dish that everyone can get behind.
Wrap tightly and refrigerate overnight.
In the morning, let stand at room temperature while the oven preheats.
Bake until bubbly as directed, topping with fried eggs before serving.
It’s guaranteed to be a hit at your next brunch gathering.
Reheat in the microwave, preheated 350F oven, or on the stovetop until hot throughout.
Top with freshly fried eggs before serving, if desired.
fresh Mexican chorizo, casings removed
1yellow onion, chopped (about 1 cup)
2(8-oz.)
red chile enchilada sauce (such as Frontera)
14corn tostadas (from 1 [12.4-oz.]
(such as Ole)
1(8-oz.)
pre-shredded Mexican 4-cheese blend
2Tbsp.
Stir enchilada sauce into sausage mixture.
Top with half of sausage mixture; sprinkle evenly with half of the shredded cheese.
Bake in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes.
Cook eggs:
Meanwhile, heat butter in a large skillet over medium-high until bubbling.
Carefully crack eggs, in batches, into frying pan 1 at a time.
Cook until whites are set but yolks are still runny, 3 to 4 minutes.
(For firmer yolks, flip eggs and cook 1 minute longer.)
The texture of chilaquiles may vary based on personal preference.
The tortillas can be crunchy or soft, based on how long they’re simmered in the salsa.
The choice between red and green chilaquiles is based completely on personal preference.
