Baked Chilaquiles Breakfast Bake

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Combine enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions in a bowl and whisk until well mixed.

3. 3

   Toss Monterey Jack and Cheddar cheeses together, then set aside.

4. 4

   Spoon 1 ladle of sauce into the bottom of a 9x12-inch baking dish. Arrange half the chips in an even layer on top. Ladle over half of the remaining sauce. Sprinkle evenly with half of the cheese mixture.

5. 5

   Add the remaining chips in an even layer. Ladle over the remaining sauce. Sprinkle evenly with the remaining cheese mixture.

6. 6

   Bake in the preheated oven until the casserole is heated through and the cheese begins to brown, 20 to 25 minutes.

7. 7

   During the last few minutes of baking, prepare the eggs by frying or poaching, or bake them on top of the casserole as shown in the video. See Chef's Note for instructions.

8. 8

   Serve the casserole hot, topped with avocado, queso fresco, cilantro, sour cream, and hot sauce. Add a fried or poached egg to each serving.

• Calories 1867.28 kcal High
• Protein 42.77 g Good Source
• Carbs 222.04 g Moderate
• Total Fat 99.97 g High
• Saturated Fat 20.86 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 221.29 mg High
• Sodium 2536.54 mg High
• Fiber 16.16 g Good Source
• Sugar 5.51 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 664.62 mg Good Source
• Iron 2.79 mg Moderate
• Potassium 819.68 mg Moderate
• Vitamin A 654.72 mcg_rae Good Source
• Vitamin C 11.14 mg Moderate
• Vitamin D 3.4 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Onions 🧅