📝 About This Recipe
This vibrant casserole reimagines the classic Mexican street food as a crowd-pleasing brunch centerpiece, layering crispy corn tortillas with a robust, smoky salsa roja. Unlike traditional stovetop versions that can turn soggy, this baked method creates a delightful contrast between tender, sauce-soaked chips and golden, crispy edges. Finished with molten Monterey Jack and perfectly set eggs, it’s a soulful, spicy, and deeply comforting way to start your morning.
🥗 Ingredients
The Base & Sauce
- 10-12 ounces Thick corn tortilla chips (sturdy, restaurant-style chips work best)
- 28 ounces Red enchilada sauce or Salsa Roja (high-quality store-bought or homemade)
- 1/2 cup Vegetable broth (to thin the sauce slightly for baking)
- 1-2 tablespoons Chipotle peppers in adobo (finely minced for smoky heat)
The Protein & Cheese
- 6 pieces Large eggs (at room temperature)
- 15 ounces Black beans (one can, drained and rinsed)
- 2 cups Monterey Jack cheese (freshly shredded)
- 1/2 cup Cotija cheese (crumbled)
- 1 cup Cooked chorizo or bacon (optional, crumbled)
Fresh Garnishes
- 1/4 cup Red onion (finely diced)
- 1/2 cup Fresh cilantro (roughly chopped)
- 2-3 pieces Radishes (thinly sliced for crunch)
- 1 piece Avocado (sliced or diced)
- 1/4 cup Mexican Crema or sour cream (for drizzling)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic or glass baking dish with oil or non-stick spray.
-
2
In a medium bowl, whisk together the red sauce, vegetable broth, and minced chipotle peppers until well combined.
-
3
Place the tortilla chips in a large mixing bowl. Pour about two-thirds of the sauce over the chips and toss gently with a rubber spatula until every chip is well-coated but not yet soggy.
-
4
Spread half of the coated chips into the bottom of the prepared baking dish in an even layer.
-
5
Sprinkle the black beans, half of the Monterey Jack cheese, and the cooked chorizo (if using) evenly over the first layer of chips.
-
6
Add the remaining coated chips on top, followed by the rest of the Monterey Jack cheese.
-
7
Pour the remaining one-third of the sauce over the top, focusing on any dry-looking chips.
-
8
Using the back of a large spoon, create 6 small 'wells' or indentations in the chip mixture where the eggs will sit.
-
9
Carefully crack one egg into each well. Season the yolks lightly with a pinch of salt and pepper.
-
10
Bake in the center rack of the oven for 15-20 minutes. Watch for the egg whites to turn opaque and set, while the yolks remain slightly jiggly.
-
11
Remove the dish from the oven. The cheese should be bubbly and the edges of the chips slightly browned.
-
12
Let the bake rest for 5 minutes to allow the sauce to thicken slightly before serving.
-
13
Garnish generously with crumbled Cotija cheese, red onion, radishes, avocado, and cilantro.
-
14
Finish with a zigzag drizzle of Mexican crema and serve immediately with lime wedges on the side.
💡 Chef's Tips
Use 'restaurant-style' thick chips; thin grocery store chips will disintegrate into mush during the baking process. If you prefer fully set yolks, cover the dish with foil for the first 10 minutes of baking to trap steam. For a vegetarian version, swap the chorizo for sautéed bell peppers and corn. Always shred your own Monterey Jack; pre-shredded cheese is coated in starch and won't melt as silkily. If the sauce is too spicy, whisk in a tablespoon of honey or brown sugar to balance the heat.
🍽️ Serving Suggestions
Freshly squeezed Hibiscus Iced Tea (Agua de Jamaica). A side of warm refried beans topped with extra cheese. Micheladas or spicy Bloody Marys for a boozy brunch. Fresh fruit salad with a sprinkle of Tajin seasoning. Extra hot sauce on the table for those who crave more fire.