📝 About This Recipe
This Chilaquiles al Horno is a sophisticated, oven-baked take on the classic Mexican breakfast, transforming crispy corn tortillas into a decadent, soul-warming casserole. By layering hand-fried totopos with a vibrant, roasted tomatillo salsa and plenty of melting cheese, we achieve a perfect harmony of textures—soft and sauce-soaked in the center with irresistibly golden, crunchy edges. It is an authentic celebration of Mexican comfort food, elevated by the gentle heat of the oven to feed a hungry crowd.
🥗 Ingredients
The Roasted Salsa Verde
- 1.5 pounds Tomatillos (husked, rinsed, and halved)
- 2-3 pieces Serrano peppers (stemmed; use 1 for mild heat)
- 1/2 large White onion (cut into thick wedges)
- 4 cloves Garlic (unpeeled)
- 1 cup Fresh cilantro (stems and leaves)
- 1/2 cup Chicken or vegetable broth (to adjust consistency)
- 1 teaspoon Kosher salt (plus more to taste)
The Base and Fillings
- 18-20 pieces Corn tortillas (stale tortillas work best, cut into 6 wedges each)
- 1/2 cup Neutral oil (for frying; or use high-quality store-bought totopos)
- 2 cups Shredded chicken (rotisserie chicken works beautifully)
- 8 ounces Oaxaca cheese (shredded; substitute with Monterey Jack if needed)
- 4 ounces Queso Fresco (crumbled)
Garnish and Serving
- 1/2 cup Mexican Crema (or sour cream thinned with a little lime juice)
- 1/4 cup Red onion (finely diced or pickled)
- 3 pieces Radishes (thinly sliced into rounds)
- 1 large Fresh Avocado (sliced or diced)
- 6 pieces Eggs (fried sunny-side up for serving)
👨🍳 Instructions
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1
Preheat your oven's broiler. Place the tomatillos, serrano peppers, onion wedges, and unpeeled garlic cloves on a baking sheet. Broil for 5-7 minutes until charred and softened, flipping halfway through.
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2
Remove the vegetables from the oven. Peel the garlic and place all roasted vegetables (and any juices) into a blender. Add the cilantro and salt. Blend until smooth, adding broth as needed to reach a pourable sauce consistency.
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3
Reset the oven temperature to 375°F (190°C). Lightly grease a 9x13 inch ceramic or glass baking dish.
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4
In a large skillet, heat the neutral oil over medium-high heat. Fry the tortilla wedges in batches until golden and crisp (about 2-3 minutes). Drain on paper towels and sprinkle lightly with salt. (Skip this if using high-quality store-bought chips).
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5
Pour about 1/2 cup of the salsa verde into the bottom of the prepared baking dish and spread it evenly.
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6
Create the first layer by arranging half of the fried tortillas over the sauce. They should overlap slightly.
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7
Distribute half of the shredded chicken and half of the shredded Oaxaca cheese evenly over the tortillas.
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8
Pour half of the remaining salsa over the cheese layer. Repeat the process with the remaining tortillas, chicken, and salsa.
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9
Top the entire dish with the remaining Oaxaca cheese and the crumbled Queso Fresco.
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10
Cover the dish with foil and bake for 15 minutes. This allows the tortillas to absorb the sauce without becoming too mushy.
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11
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the edges of the tortillas are starting to brown and crisp.
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12
While the chilaquiles bake, fry your eggs in a separate pan to your preferred level of doneness (sunny-side up is traditional).
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13
Remove the casserole from the oven. Let it rest for 5 minutes to set. Drizzle with Mexican crema and top with red onion, radishes, and avocado.
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14
Serve warm, placing a fried egg on top of each individual portion.
💡 Chef's Tips
For the best texture, use 'stale' tortillas that have been left out overnight; they absorb less oil and stay crunchier in the sauce. If you are short on time, use thick, 'restaurant-style' tortilla chips, but ensure they are sturdy enough to withstand the baking process. Don't over-blend the salsa if you prefer a rustic texture; a few pulses can leave nice bits of roasted onion and tomatillo. Balance the acidity of the tomatillos with a pinch of sugar if the sauce tastes too tart. To prevent the dish from becoming soggy, ensure your salsa is hot when you pour it over the chips before baking.
🍽️ Serving Suggestions
Serve with a side of creamy refried black beans topped with a sprinkle of cotija cheese. Pair with a fresh Hibiscus Iced Tea (Agua de Jamaica) or a spicy Michelada. Add a spoonful of pickled jalapeños on the side for those who crave extra heat. A warm stack of bolillo rolls is perfect for scooping up any extra sauce and melted cheese. Finish the meal with a light fruit salad tossed in lime juice and Tajín.