Chilaquiles Breakfast Casserole With Cilantro Lime Crema Sauce

4 Servings
1 hr 5 min

For a different and delicious breakfast, this spicy Chilaquiles Breakfast Casserole is an easy twist on the classic Mexican breakfast. You can control the heat level by using mild or medium tomatillo salsa.


Chilaquiles are fried corn tortillas that are simmered in either a green or red sauce and covered with cheese and often topped with a fried egg. It’s a popular breakfast or brunch dish in Mexico and makes a great vegetarian lunch or dinner. I’ve also been told that it makes great hangover food.

For this recipe, we are going to take the best of chilaquiles and turn it into an easy breakfast casserole served with a cool cilantro-lime crema.


  • Salsa - I’m using a medium heat green tomatillo salsa, but red enchilada sauce or salsa would be delicious as well.
  • Eggs
  • Heavy cream - I like the richness the cream provides, but if you want to cut calories, any type of milk can be used.
  • Cheese - cheddar, Monterey Jack, Colby, or any Mexican cheeses would be delicious. If possible, buy a block of cheese and grate it yourself. It will melt smoother. Pre-grate cheese has a chalky preservative on it to keep it from clumping together.
  • Cilantro - not a fan of cilantro? Omit the cilantro or use parsley or spinach instead.
  • Corn chips - I like using blue chips, but any tortilla chip works great.
  • For the crema, you will need sour cream, lime, garlic, salt, and cilantro.


  • Beef up the nutritional content by sauteing and adding vegetables to the mixture. Onions, bell pepper, jalapenos, spinach, or kale are all healthy options.
  • Chorizo, bacon, or sausage can be added to the egg mixture. Cook the meat and drain off any grease before adding it to the casserole.
  • Any color of tortilla chips work. You could also try using the lime or chile varieties for a bit of added flavor.
Chilaquiles Breakfast Casserole With Cilantro Lime Crema Sauce
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min
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For the casserole:
  • 1 (16 ounce) jar green tomatillo salsa
  • 6 large eggs
  • ½ cup heavy cream
  • 1 ½ cups grated cheddar cheese, divided
  • ⅛ cup chopped fresh cilantro
  • 1 ½ cups crushed blue corn chips
For the cilantro-lime crema:
  • 1 cup sour cream
  • Zest and juice of 1 lime
  • ½ teaspoon finely minced garlic
  • ½ teaspoon salt
  • 1 tablespoon finely minced cilantro

Preheat the oven to 375 degrees. Spray an 8x8-inch baking pan with cooking spray. Set aside.
Pour ¼ cup of the tomatillo salsa into a bowl and set aside.
In a large bowl, whisk together the remaining tomatillo salsa, the eggs, and heavy cream until well incorporated.
Stir in 1 cup of the cheddar cheese and cilantro.
Add in the corn chips. Stir well and allow to sit for 15 minutes.
Meanwhile, make the cilantro-lime crema.
In the bowl with the ¼ cup of tomatillo salsa, whisk in the sour cream, zest, and juice of 1 lime, minced garlic, salt, and cilantro.
Cover with plastic wrap and chill while you complete the remainder of the recipe.
Pour the egg and corn chip mixture into the prepared baking dish.
Bake in the preheated oven for 30 minutes, until the casserole is golden brown and puffed.
Remove the dish from the oven and sprinkle with ½ cup of cheddar cheese. Return to the oven and bake another 5 minutes.
Allow the casserole to rest for 5 minutes before serving.
Serve with a dollop of the cilantro-lime crema.
  • You can make the casserole in advance.  Whisk the egg mixture and refrigerate.  The next morning, add the crushed tortilla chips and top with cheese, then bake.
  • Leftovers can be wrapped in plastic wrap and frozen for up to 3 months.  To reheat, microwave on medium power until hot.
Eats By The Beach (Millie Brinkley)
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