Best 2 Chilaquiles Egg Bake Recipes

Start your day with a delightful fusion of Mexican and American flavors with our Chilaquiles Egg Bake recipe. This hearty and comforting casserole combines the best of both worlds, featuring crispy tortilla chips, a savory tomato sauce, and a fluffy egg mixture. Served with a garnish of queso fresco, cilantro, and avocado, this brunch or breakfast dish is a sure crowd-pleaser.

If you're looking for a vegetarian variation, our Chilaquiles Egg Bake with Black Beans and Sweet Potatoes offers a healthy and flavorful alternative. This meatless version is packed with protein and fiber, thanks to the addition of hearty black beans and nutritious sweet potatoes. The combination of spices and vegetables creates a vibrant and satisfying dish that is perfect for a wholesome meal.

For those who prefer a more traditional approach, our Classic Chilaquiles recipe delivers the authentic taste of Mexico. Crispy tortilla chips are simmered in a rich and flavorful tomato sauce, creating a mouthwatering combination of textures and flavors. Served with a side of refried beans, sour cream, and guacamole, this classic dish is a staple of Mexican cuisine.

Finally, our Chilaquiles Nachos recipe takes a creative twist on the classic dish, turning it into a fun and shareable appetizer or party food. Crispy tortilla chips are layered with layers of refried beans, cheese, and your favorite toppings, then baked until melted and bubbly. Drizzle with a spicy salsa and guacamole for the ultimate nacho experience.

Whether you're a fan of Mexican cuisine or simply looking for a delicious and versatile dish to add to your brunch or breakfast repertoire, our Chilaquiles Egg Bake and its variations are sure to satisfy your cravings. So gather your ingredients and get ready to indulge in these culinary delights!

Let's cook with our recipes!

CHILAQUILES EGG BAKE

Chilaquiles Egg Bake image

For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

Ingredients

3 cans (10 ounces each) diced tomatoes and chiles, such as mild Ro-Tel
1 tablespoon extra-virgin olive oil
2 large cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
4 cups thick tortilla chips (4 1/2 ounces), such as Wild Harvest Natural Yellow Corn
4 large eggs
1/4 cup crumbled queso fresco, plus more for serving
1/4 cup fresh cilantro leaves

Steps:

Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.

RED CHILAQUILES EGG BAKE

Red Chilaquiles Egg Bake image

Special Recipe

Provided by campbells

Number Of Ingredients 19

Ingredients

1 medium white onion
4 large garlic cloves
2 jalapeños
2 limes
2 tablespoons canola oil
2 cans Campbell's® Tomato Soup
1 (14.5 ounce) can diced tomatoes
1 tablespoon chipotle chili sauce
Kosher salt and freshly ground pepper
1 (8 ounce) bag yellow corn tortilla chips
4 large eggs
Diced avocado, crumbled queso fresco, and chopped cilantro, for serving
Equipment
Chef's knife
Citrus juicer
10-inch enameled cast iron skillet
Wooden spoon
Small bowl
1-cup measuring cup

Steps:

Finely chop the white onion. Peel and mince the garlic.
Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed. Squeeze the lime until you have 2 tablespoons juice.
Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.
Pour the Campbell's® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.
Bring to a boil, stirring to combine salt and pepper.
Stir in the tortilla chips until coated in sauce. Add eggs.
Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.

Tips for the Best Chilaquiles Egg Bake:

Use stale tortillas: Stale tortillas will hold their shape better in the egg bake and won't get soggy.
Cut the tortillas into uniform pieces: This will help them cook evenly.
Don't overcrowd the pan: If you crowd the tortillas, they won't cook evenly and will be more likely to stick together.
Use a well-seasoned skillet: A well-seasoned skillet will help prevent the tortillas from sticking.
Cook the tortillas until they are golden brown and crispy: This will give them a nice flavor and texture.
Use a flavorful salsa: The salsa is what will give your chilaquiles egg bake its flavor, so choose one that you like.
Don't overcook the eggs: Overcooked eggs will be rubbery and tough.
Serve the chilaquiles egg bake immediately: This is when it will be at its best.

Conclusion:

Chilaquiles egg bake is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give chilaquiles egg bake a try!