Chilaquiles Casserole

I saw Chef John put out a video recently for this easy way to throw together some chilaquiles. I decided to try it and add in a can of drained black beans as well as a carton of Just Egg rather than regular eggs (I eat eggs but my boyfriend doesn’t.) 

https://www.allrecipes.com/chilaquiles-breakfast-casserole-recipe-8684756
 
Sauce

1 (20 ounce) can red enchilada sauce

1 cup roasted tomato salsa

1/2 cup diced Hatch green chilies

1/2 lime, juiced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup sliced green onions

Casserole

8 to 10 cups thick-cut tortilla chips

4 ounces shredded Monterey Jack cheese

4 ounces shredded Cheddar cheese

6 large eggs (I used a carton of Just Egg and poured it over tortilla chips layers)

1 can rinsed and drained black beans

1 avocado – pitted, peeled, and diced

1/4 cup crumbled queso fresco cheese

1/4 cup chopped fresh cilantro leaves

sour cream (optional)

hot sauce (optional)

Directions

Preheat the oven to 375 degrees F (190 degrees C). Add enchilada sauce, salsa, Hatch chilies, lime juice, chili powder, cumin, oregano, and green onions to a bowl and whisk thoroughly.Toss Monterey Jack and Cheddar cheeses together; set aside.Transfer 1 ladle of sauce into the bottom of a 9×12-inch baking dish. Top with half the chips, half the beans, and half the Just Egg, arranging into an even layer. Ladle over half the remaining sauce. Top evenly with half the cheese mixture.Top with remaining chips, arranging into an even layer. Ladle over remaining sauce, beans, and Just Egg. Top evenly with the remaining cheese mixture.Bake in the preheated oven until the casserole is heated through and cheese is starting to brown, 20 to 25 minutes.

This looks delicious!

Oh yum! I may make that this upcoming week!

Oh baby! Can’t wait to make!