Make these Baked Easy Chilaquiles Rojas for a delicious Mexican-inspired meal everyone will love. With baked eggs, lots of cheese, and your favorite toppings, this baked Mexican casserole will quickly become a new favorite!
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Why I Love This Recipe
I love this Easy Chilaquiles Rojas recipe because it brings all of the flavors of an authentic recipe, but comes together in no time. I also love that you can customize this recipe to be as spicy or non-spicy as you would like and add any of your favorite toppings.
This recipe would be perfect for a lazy Sunday morning breakfast or brunch, just like my Bacon Egg and Cheese Biscuit Cups. Or to feed a crowd like my Sourdough French Toast Casserole. If you want a truly authentic meal, try it with my Instant Pot Mexican Style Beans on the side.
If you want more Mexican-inspired easy meals, check out my 15 Instant Pot Mexican Recipes for even more ideas!
What are Chilaquiles Rojas?
Chilaquiles Rojas is a traditional Mexican dish featuring fried or baked tortilla pieces soaked in salsa, enchilada sauce, or mole sauce. Usually, this dish is topped with cheese, eggs, and avocado and is often enjoyed for breakfast or brunch.
Key Ingredients for This Recipe
- Enchilada Sauce - You can use store-bought enchilada sauce or you can make your own using my Enchilada Sauce from Dried Chiles recipe. Because enchilada sauces come in different spice levels, this is one way to customize your chilaquiles.
- Tortilla Chips - Any tortilla chip will work for this recipe since it will be drenched in sauce and baked to a soft consistency.
Expert Tip: Save some tortilla chips to serve on the side. The extra space is perfect for dipping!
- Eggs - My version of chilaquiles has baked eggs on top. You can bake them to your liking, runny or set.
- Cheese - I used shredded cheddar cheese for the main portion of the dish and sprinkled with queso fresco for a tangy finish. You can also use Monterey jack cheese, pepper jack, or your favorite melting cheese.
*See the recipe card for the complete list of ingredients and quantities.
Substitutions and Variations
As I mentioned, I love this recipe because you can easily customize it to your liking. Here are some suggestions:
- You can substitute the cheese for a low-fat version or use less to cut back on the calories and fat.
- You can also use baked tortilla chips instead of fried for even less calories. Check out my instructions on how to bake tortilla chips in my Tequila Queso Fundido recipe.
- I used cheddar cheese and queso fresco but you can use any cheese you like. Just ensure it melts well like Monterrey jack or mozzarella.
- If you want a spicier version, add a little hot sauce to the enchilada sauce or top with fresh sliced jalapenos.
How to Make Baked Chilaquiles
Step 1: Add the enchilada sauce, green chiles, the white parts of the green onions, chili powder, onion powder, garlic powder, cumin, and oregano to the mixing bowl and stir to combine.
Step 2: Place 1 cup of the sauce mixture at the bottom of the baking dish and spread it out with a spoon. Cover the sauce with about 1 cup of the shredded cheddar cheese and top with the tortilla chips in an even layer.
Step 3: Pour the rest of the sauce mixture on top of the tortilla chips followed by the rest of the cheddar cheese. Cover the baking dish with foil and bake for 30 minutes.
Step 4: Remove the dish from the oven and take off the foil. Create 6 wells in the top of the chilaquiles using the back of a ladle or spoon.
Step 5: Carefully crack each egg into the wells and return the dish to the oven to bake for an additional 10-15 minutes until the whites are firm.
Step 6: Once the eggs have set to your liking, remove the dish from the oven and top it with the remaining greens of the green onions, avocado slices, queso fresco, and cilantro. Serve immediately.
More Expert Tips
- Don't skip prepping your casserole dish with oil or cooking spray for easier cleanup.
- This cheesy casserole gets bubbly hot when baking and some of the cheese will stick to the foil. You can spray the top of the foil with cooking spray if you want to, but it's not necessary.
- Use the back of a ladle, a large spoon, or even a small measuring cup or glass to make a small well for the eggs.
Recipe FAQs
If you don't want eggs baked on top, you can skip that step. You could also add a fried egg to the top before serving or even a side of scrambled eggs if that's your preference to make chilaquiles con huevos.
Yes, this recipe is easy to cut in half or double if you are feeding a large crowd.
Yes, this recipe is perfect if you have leftover cooked protein like chicken (chilaquiles con Pollo), pork, or steak. My favorite is to add some shredded pork from my Instant Pot Crispy Pork Carnitas recipe to the sauce before baking.
Store any leftovers in an airtight container for 2-3 days in the fridge. You can reheat the chilaquiles in the microwave or in the oven until warm throughout.
Yes, you can make green chilaquiles using this recipe by simply substituting the red enchilada sauce with green enchilada sauce.
More Mexican-Inspired Recipes
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Easy Chilaquiles Rojas
Equipment
- 9 x 13 baking dish (or similar size)
- aluminum foil
- ladle or large spoon (to make wells in the dish for the eggs)
Ingredients
- 2 cans red enchilada sauce (10-12 ounces)
- 1 4 ounce can chopped green chiles
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano (use Mexican oregano if you can)
- 6 stalks green onions, sliced (separate the white and green parts)
- 8 ounces shredded cheddar cheese (about 2 cups)
- 6-8 cups tortilla chips
- 6 large eggs
- 1 large avocado, pitted, peeled and diced
- ¼ cup queso fresco cheese
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Preheat the oven to 350°F. Prepare a 9x13 baking dish with cooking spray or oil and set it aside.
- Add the enchilada sauce, chiles, the white parts of the green onions, chili powder, onion powder, garlic powder, cumin, and oregano to the mixing bowl and stir to combine.
- Place about 1 cup of the mixture at the bottom of the baking dish and spread out with a spoon. Cover the sauce with about 1 cup of the shredded cheddar cheese and top with the tortilla chips in an even layer.
- Pour the rest of the sauce mixture on top of the tortilla chips followed by the rest of the cheddar cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Take the dish out of the oven and remove the foil. Create 6 wells in the top of the chilaquiles using the back of a ladle or spoon. Carefully crack each egg into the wells and return the dish to the oven to bake for an additional 10-15 minutes until the whites are firm.
- Once the eggs have set to your liking, remove the dish from the oven and top it with the remaining greens of the green onion, avocado slices, queso fresco, and cilantro. Serve immediately.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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