Photo: Markus Spiske
Chilaquiles Breakfast Casserole Recipe
16 ingredients
1 hr 20 min
6 to 8 servings
openrecipes
In this breakfast casserole recipe, tortilla chips tossed in ancho chile sauce are baked with eggs and topped with avocado, cheese, and sour cream.
Estimated Nutrition (whole recipe, rough)
1017
Calories
48g
Protein
63g
Fat
73g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 dried ancho chiles , stemmed
- 1 (28-ounce) can whole peeled tomatoes in their juices
- 2 jalapeños , stemmed and coarsely chopped
- 1/2 medium white onion , coarsely chopped
- 2 medium garlic cloves , coarsely chopped
- 1 1/2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 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 cheese (about 7 1/2 ounces)
- 1/2 cup crema or sour cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes