Recipes

chilaquiles brunch casserole

I have never met an intersection of tortillas and salsa and cheese and eggs I did not love excessively, or at minimum, could leave a restaurant where it was on the menu without ordering. Things were relatively controlled between the earliest iteration of huevos rancheros on this site, to a still-favorite, almost shakshuka-ish baked eggs in ranchero sauce with beans, a cheesy broiled lid, and strips of fried tortilla chips in my first cookbook. But it was during a brief trip to Mexico City two years ago that my obsession really went off the rails as I realized I’d need a month to get through all the glorious ways to eat eggs/salsa/tortillas, see also: huevos revueltos al gusto, rancheros mexicanos, divorciados, motuleños, al albañil, and ahogados, not to mention chilaquiles.


12 small corn tortillascrisping the tortillasfried tortillascheddar and monterey jackassembly timestart layering like this

Actually, let’s talk about chilaquiles. Fried tortillas are smothered with red or green salsa and simmered, then topped with shredded chicken, refried beans, or eggs, followed by crema and crumbled cheese and it’s quite amazing on any plate, at any time, anywhere, but when my friend made us this casserole-d version for brunch on New Year’s Day, I threatened to never leave. [Also there was champagne, freshly baked cinnamon buns, and not a single person discussing a cleanse or resolution, praise be.]

ready to bakebake for 15 minutes without eggsadd the eggsfinished

Hardly authentic but no less delicious despite this, you’re going to want to fry corn tortillas until they’re crisp, smother them in enchilada or ranchero sauce, homemade or storebought (I’ll walk you through some options below), cheese, and beans, and bake it for a bit before adding eggs on top and baking them until they’re perfect. We had this for dinner with a quick slaw, but if you want to save it for a weekend brunch, well, just let me know what time to bring the cinnamon rolls.

chilaquiles brunch casserole
chilaquiles brunch casserole

Previously

One year ago: A Really Great Pot Of Chickpeas
Two years ago: Shaved Asparagus Frittata and Palm Springs Date Shake + Monkey Flip
Three years ago: Salted Chocolate Chunk Cookies, Crispy Broccoli with Lemon and Garlic, Not Derby Pie Bars
Four years ago: Blue Sky Bran Muffins
Five years ago: Spring Vegetable Potstickers
Six years ago: Cinnamon Toast French Toast
Seven years ago: Sour Cream Cornbread with Aleppo and Ribboned Asparagus Salad
Eight years ago: Lime Yogurt Cake with Blackberry Sauce, Blue Cheese Scallion Drop Biscuits, and Creamed Chard and Spring Onions
Nine years ago: Buttermilk Ice Cream and Black Bread
Ten years ago: Caramelized Shallots and Chocolate Walnut Cookies
Eleven years ago: Chicken Empanadas with Chorizo and Corniest Corn Muffins

And for the other side of the world:
Six Months Ago: Bakery-Style Butter Cookies
1.5 Years Ago: Russian Honey Cake
2.5 Years Ago: Baked Potatoes with Wild Mushroom Ragu and Twinkie Bundt
3.5 Years Ago: Homemade Harissa
4.5 Years Ago: Lazy Pizza Dough + Favorite Margherita Piza

Chilaquiles Brunch Casserole

  • Servings: 8
  • Source: Various
  • Print

Could you add sauteed vegetables or bits of crispy bacon or chorizo to the layers before baking it? Of course you could. Could you use a high-quality tortilla chip instead of frying your own corn tortillas? I think you could. You’ll want to use 7.8 to 8 ounces of tortilla chips instead of what is listed below.

Red enchilada sauce (also known as salsa roja or salsa roja para enchiladas) is a tomato and chili sauce. Most readily available in a can in the U.S., which works fine here, it’s not hard to make at home at all. If you want to tackle a homemade version, here are a few leads (this last one has the fewest, and probably easiest to get, ingredients). I made one from garlic, onion, dried chiles (all ancho/passila, in an attempt at mildness), broth, and some oregano, cooking and blending them and the end result was absolutely delicious but way too hot for my kids to eat, and since I didn’t want them to throw their dinner in the garbage and cry, I then used the canned stuff instead and we used the sauce as an extra condiment. C’est la vie.

  • 12 small (6-inch) corn tortillas, quartered and fried until crisp
  • 1 1/4 cups (from a 10-ounce can) red enchilada sauce [see Note]
  • 1 3/4 cups (from a 15-ounce can) black beans, drained and rinsed
  • 2 cups (8 ounces) coarsely grated shredded monterey jack or cheddar cheese (I used a mix)
  • 6 to 8 large eggs
  • Kosher salt and freshly ground black pepper
  • Thinly sliced scallions, sour cream, diced avocado, and hot sauce, to finish and serve

Heat oven to 375°F.

Coat a 3-quart baking dish (mine was 7.5-x-11.5 inches) with oil or a nonstick spray. Spread 1/4 of tortillas in bottom of dish. Drizzle/scatter with 1/4 (eyeballing it) of enchilada sauce, followed by black beans and cheese. Repeat 3 times. Bake for 15 minutes, until cheese is melted and tortillas have softened a little. Remove from oven to a cooling rack (leaving oven on) and use a spoon or fork to push little nests into the tortillas where you’d like each egg to go (it won’t fully hold it, but will help them stay in place). Crack 6 to 8 eggs into them, however many you’d like to use, season the eggs with salt and pepper and return casserole to the oven until the whites of the eggs are opaque but not fully set.

[“What? Deb, that’s gross!” you’re thinking right now but trust me, I’ve made dozens of baked egg casseroles and they all end up with hard-cooked yolks. Letting the whites finish cooking in the residual heat is the only way to avoid it. If you take it out when the whites are set, the residual heat will solidify the yolks.]

Remove from oven and let rest on a rack for (about) 4 to 8 minutes, after which the whites should be fully set but the yolks still runny and serve with finishes of your choice.

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107 comments on chilaquiles brunch casserole

  1. Stacy

    I had chilaquiles at a brunch place a couple of weeks ago and was just trying to find a recipe to try for a low key Cinco de Mayo with my boyfriend. You always seem to know exactly what I’m looking for, thank you!

  2. Deanna

    I love chilaquiles! I’d been so deprived since leaving southern CA, until I found Melissa Clark’s recipe in Dinner which is so, so easy. I’m definitely going to try this 5e next time I make tortilla chips, but with my favorite, salsa verde.

  3. Sally

    Baking the eggs on top?! 🙌 Why haven’t I thought of this?!!! We LOVE chilaquiles and don’t make them nearly often enough because for some reason that final step of poaching the eggs for the top was just a bridge too far most mornings. So excited for tomorrow morning to come now!

  4. Amanda

    Could I make this and bring it to a work brunch? My concern is the eggs being less than delicious if the casserole has been sitting out for 30 min or so…thoughts? Could I scramble the eggs?

    1. Philip Bundman

      You could poach the eggs in advance, and stop the cooking with an ice-water bath. Leave them in the water – they’ll keep this way for a day or two — until ready to eat, then drain. At work, boil a (different) glass of water in microwave. Drop the poached eggs in the hot water for 30-60 seconds to warm them through. Drain, and add eggs to the chilaquiles.

  5. Brittany W.

    If I were to want to make this last two meals, would I bake two meals worth of eggs in it the first time, or would they be kinda unappetizing after they were reheated? Or maybe easier would be to make it with one meal’s worth of eggs and just cook the eggs separately for the second meal? Also, as another option, I have used the enchilada sauce listed in this recipe: http://thefitchen.com/chicken-and-roasted-pepper-enchiladas-with-creamy-cauliflower-sauce/ and it worked really well for my spice-adverse husband.

  6. Jane Doe

    This looks sooooo good! However, and I really hate to be *that* person, I am not a fan of eggs (I know… sorry!) – could/should I leave them off and have a tasty chilaquiles casserole, or need I search for another recipe?

    1. Deanna

      I used to go to a restaurant that served their chilaquiles with scrambled eggs, so you could try scrambled tofu, but I think they real solution would be to increase the beans or add chicken, and don’t skimp on the avocado.

    2. Melissa

      I am also that person….I really want to like eggs, but I haven’t since I was a kid. (it’s a shame because I don’t eat that much meat). I love the idea of adding more beans or adding some chicken. Deb, this looks amazing.

    3. deb

      I don’t see why not. You could add some meat or cooked vegetables to the layers, just do the avocado or maybe sliced radishes on top for garnish.

          1. Jane Doe

            So, reporting back re: eggless chilaquiles casserole. Added shredded rotisserie chicken to the layers as some suggested, followed recipe otherwise. We really liked the result and will be making again, with or without chicken.

  7. ameliafrye

    How much oil did you fry the tortillas in? And for about how long? It would be nice to add this step to the recipe or in a note since I think many people may not be familiar with this process. Thanks.

    1. Jenna

      I don’t want to speak for Deb regarding her frying methods, but an alternative to frying the tortillas is to bake them. Preheat oven to 450 degrees. Lay corn tortillas on a baking sheet. Drizzle with a little olive oil, salt and pepper, and bake for about 10-12 minutes. The end result has the same crunchy, slightly-greasy (in a good way) texture but without the mess of frying.

      1. roberta de

        …thanks for this suggestion. My son loves chilaquiles but I seldom made them because frying the tortillas was just TOO greasy for us. Then I discovered that one can just use tortilla chips and the whole thing became something he learned to make. But baking them sounds more authentic!! gracias.

    2. deb

      I heated about 1/4 to 1/2″ of a high-heat oil (I used solid Crisco, but peanut oil or safflower/sunflower/canola would be fine here) and dropped in a few at a time (there’s a picture up top, the skillet was smallish so I didn’t have to use as much oil) over medium-high and they cook in about 1 minute per side. Scoop them out, drain them on paper towels. You can lightly season them with salt when they’re hot but I didn’t do it consistently.

  8. Katherine

    Would something horrible happen if you made these without the enchilada sauce? Would you lose too much of the flavor?

    I love the overall concept, but I can’t eat anything acidic or spicy.

  9. Aarthi

    Love it! I am just getting into eggs thanks to your fried egg and soft boiled eggs. Wait- your kiddos eat Chilaquiles ? Why am I not surprised?

    P.S: What kind of pan is this? Looks beautiful!

    1. deb

      Lol, my older kid eats them. My daughter won’t eat the eggs, but nibbled at the rest of it, which is about as much as we get out of her most days.

      This is the baking dish; it’s enameled cast iron and very heavy.

  10. Molly

    Deb, if you ever get the bug up your butt to post a enchilada sauce recipe, I’d be forever indebted. I’ve yet to find one that I’m truly happy with. And I’ve been craving “wet burritos” for too many moons. Looking forward to this casserole! Fingers crossed I get the sauce right this time!

    1. Annie Gutierrez

      Hi Molly,

      I’m not Deb but this is my mom’s recipe — good, simple Tex Mex. It’s quick and about 100 times better than canned.

      2 TBL flour
      2 TBL oil (I use olive but my mom uses canola)
      2 garlic cloves minced
      8 oz tomato sauce
      15 oz broth (I use vegetable but you can use chicken or beef)
      2 TBL chili powder (approximately 2 but really, to taste). You can use whatever you can get in your area. I like New Mexico and Ancho but will also just use grocery store chili powder.
      2 tsp ground cumin

      Instructions:
      Heat oil and add flour to make a roux until deep brown. Add garlic and saute for 30 seconds. Add tomato sauce and broth. Stir in chili powder and cumin and simmer for 15 minutes.

      That’s it! It is tasty and so simple my teenagers make it.

    1. deb

      I don’t have a favorite because my store had one brand, Casa Fiesta (I remember this because I thought it was a terrible name, lol, I guess you can tell this isn’t sponsored) and it totally worked fine here but I’m sure there’s better out there. It was definitely mild, could be spruced up with a splash or three of hot sauce or a spoonful of chipotle puree.

      1. Megan

        I lay no claims to its authenticity but I really like Trader Joe’s enchilada sauce. I will be using it in this recipe tonight!

    2. lauraperlman

      Rick Bayless makes some great “skillet sauces” in pouches that I plan on using for this recipe– my local grocer carries them in the salsa section.

    3. Ttrockwood

      Rosarita brand is great, it’s certainly got some heat to it. Sometimes i stir in a bit of plain tomato sauce to tame it.

  11. janmorrison12

    Oh boy and just in time! The only thing I have a problem with is waiting 4 to 8 minutes after taking it out of the oven…ha ha ha. Have a gang coming for dinner tomorrow evening and this will be perfecto! And isn’t today Cinco de Mayo! Good way to celebrate.

  12. Jean

    Thank you for your delightful writing. It’s been a rough morning and your beautiful food and words remind me where my sanity lies!

  13. Amanda

    Does anyone have any ideas for something to replace the beans? I absolutely loathe beans, which sucks because I know they are such a great source of protein.

    1. lauraperlman

      Any pre-cooked meat would be great: chorizo, shredded rotisserie chicken, beef, chicken sausage… on and on. If you can tolerate lentils, that would work for a vegetarian version. Or, yeah, I’d just omit them.

  14. Beth Wilder

    This looks delicious……I’ve been making Chiliquiles for years. Basically the same with a few alterations. I put it together the night before. Fry the tortillas, layer with red sauce and cheese, adding the beans would be fabulous!! I scramble my eggs with milk, salt and pepper and pour over the casserole. Cover and refrigerate over night. In the morning, pop into the 350 degree oven for 45 mins. Uncover, add a bit more cheese and continue to cook until the cheese melts. Soaking in the eggs overnight causes the tortillas to get nice and soft; like a Mexican Lasagna. So good.

  15. Diane Okubo-Fong

    Can this be prepped the night before a brunch? If so, how much longer would I have to bake it?
    Thank you!

  16. Katie

    How long does it go back in the oven to get the eggs close? I’m seriously up to 1/2 hour here and getting really impatient to eat them but the whites aren’t even close.

  17. Sharon

    How long after you crack the eggs, Until the whites are opaque? I’m cracking the oven every 5 minutes and wondering….

  18. Karen

    Forget work. I want this RIGHT now. (PS This dish is known through out Mexico for its amazing hangover curative powers. Seriously.)

  19. Chilaquiles are a desert island food for me. My favorite are found in Sunnyside, at a Mexican breakfast joint called The Haab. Get the green sauced ones. I had the ones at Atla last summer which were good, but I prefer the ones in Queens. Last summer was when I realized I could be making my own with all the tomatilloes I’d pick at the farm share. Hope to post the recipe this summer – pickled onions, green chile sauce – it’s truly a magnificent dish. Happy brunching!

  20. Julia Leidner

    Made it last night, to rave reviews from my companion. Made one change: I amped up my canned enchilada sauce by chopping up an onion, a red bell pepper, a jalapeno, and some garlic, and sautéing that in a pot before adding in the canned sauce, which I simmered for a while and then whirred up with an immersion blender. I wasn’t hard to do and think it improved the flavor of the canned sauce. I did everything else exactly as written, including baking the casserole for 15 minutes before adding the eggs, and then baking again until the egg whites are opaque. The recipe does not say how long that part will take, but it took my oven another full 15 minutes to get the whites cooked, so a total of about 30 minutes of baking altogether. I let it sit on the counter for another almost 10 minutes before eating; Deb was right that the residual heat out of the oven finishes off the egg whites and keeps yolks runny. But, next time, I might try laying a sheet of tin foil on the pan for the last 5 minutes of baking, to see if the tops of the eggs will get a little it more firm. While they were white, they were still a little jelly-like for my preference, but again… BF absolutely loved it.

  21. Liz

    Made this for dinner tonight, and had to force myself to stop eating it. Baked the tortillas (per an earlier comment), but otherwise made as written. Baked for 15 mins without eggs, and then close to 20 with eggs on top. Probably could have baked a few min less – the yolks weren’t runny enough for my preference. Thanks, Deb! This one is going in the rotation!

  22. Allison Lathrop

    My son broke his arm this week and cooking was the last thing on my mind. By some miracle, we had all the ingredients for this recipe in the fridge in the exact quantity needed. I confess that I made it for dinner, not brunch, and It was just the comfort food we needed. Not one crumb was leftover. It’s perfection.

  23. Jessica

    I made this today for an early Mother’s Day brunch and it was great. I baked the tortillas in the oven following the instructions from the comments and burned the heck out of them. I put another batch in for a few minutes less and also burned the heck out of those! I grumpily gave up and went out and bought Mission tortilla chips instead. Everybody absolutely loved it. In the future, tortilla chips it is.

    We had it alongside home fries with peppers and onions, bacon, the Perfect Blueberry Muffins from the cookbook, and some fruit salad, and out of all of that food I had one blueberry muffin left — which I ate just now, lucky me. Thanks for making me look like a really good cook, Deb!

  24. Graciela Ponce

    Love Chilaquiles!! I don’t know why I never combined these into a casserole with the eggs just set on top! Genius! I used my aunt’s home-made spicy red Chile sauce to make (no tomatoes).
    10-12 qty – Mixture of Guajillo, Red New Mexico Dried Chile’s and some Chile árbol. Seeds & stems removed. 1/2 – chopped onion. 2 garlics, 2 tsp oregano (crush in your palm), 2-3 cups water and 1-2 cups chicken broth, salt & pepper to taste.
    Toast the chiles til aromatic, soften the Chiles in the water. Once softened remove Chiles and discard water. To a blender add softened Chiles, oregano, salt pepper, onion, garlic and chicken broth. Blend til smooth and strain through a sieve into a sauté pan with some oil. Cook Chile sauce to desired thickness.

  25. shannonthornton

    Made this for Mother’s Day brunch yesterday to rave reviews all around. Went the convenience route, garnished with cilantro and avocado. Followed directions and the dish came off without a single hitch. I’m making 2 pans next time, it was that good and there wasn’t enough for our leftover dinner last night!

  26. Devon Talley

    Made this for Mother’s Day brunch, omitted the beans per guests’ request, it was still fabulous!! Next time I’m adding pintos for myself. So scrumptious and simple, a few dishes of Cholula and Ay Caramba!!!

  27. What a wonderful week night dinner! I made this with pinto beans since that’s all I had, and forgot to grease the pan and it was still lovely. We will definitely have this again soon. My toddler even ate most of a portion!

  28. Panya

    My husband makes super-easy chilaquiles for us on average of once every week or two. I taught him the basic recipe — just chips, enchilada sauce, eggs, and cheese — he memorised it, and it only takes about 20 minutes total [he’s really not a cook, so that’s something]. We use store-bought chips, canned enchilada sauce [we prefer the Meijer store brand; tried Old El Paso again recently and it was way too sweet!], and scramble the eggs with some of the chips before simmering. Then we add lots of garlic, black olives, and, lately, some garbanzos — that’s majorly filling. Once we mixed in avocado when it was finished cooking and that was good too. It’s our go-to easy lunch/dinner when we can’t be bothered making an elaborate or time-consuming meal.

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.

  29. So easy, so satisfying. I made this for my own Mother’s Day brunch. (A Mom can eat what she wants, right?). Might spice it up with garlic and jalapeños next time. I recommend a blob of guacamole on top. Thanks for a great recipe!

  30. saragatheringdreams

    Oh wow! This looks so yummy! I love tortillas but I never tried chilaquiles. Need to try this as soon as possible!
    Thank you!

  31. conversationware

    We don’t get enough of these types of recipes in the UK, I think we could open a restaurant on the back of dishes like these – plus, the pictures were much easier to follow than text (I can’t retain the text :-)

    Many thanks for your work,,

  32. Amy

    Just finished eating this for dinner, it was great! Bonus, I scrambled up one of the eggs into the casserole (my tortillas sort of fell apart) called it “egg taco casserole” and my kids even ate it.

  33. Laura in CA

    This was fridays dinner. Baked the tortilla as another commenter(s) suggested. This is insanely easy and has so few ingredients but tastes like good, solid comfort food. We reheated and ate it for two days with no problem-still delicious. We initially baked it with only the eggs we planned to eat on the first sitting. Subsequently we just left eggs out, topped with avocado and cilantro after reheating it. I’ll make again just bc of how easy it is. In the future will add more beans and I’d like to exoermeient w adding veggies (diced onion? Zucchini?)

  34. Nicole

    Also just a heads up, if you have a Mexican market nearby, you can get chilaquiles style tortilla chips already fried- they are labeled as such. Perfect if you are wanting to make this for a crowd and minimize prep.

  35. I’ve spent a lot of time in the Yucatan and so have had my fair share of chilaquiles, but I often find them a bit too dry for breakfast food (I call them breakfast nachos!). But this looks like a much more delicious take on chilaquiles that will solve that! Brilliant!

  36. Carol

    Have you had the breakfast burritos from the Donkey Cart in Chelsea Market? I worked across the street and one of the best parts was getting a burrito in the morning. Now that I am outside of the city would like to recreate at home if I can, but I am fairly stumped on the sauce and that sauce is amazing!!!!!

    Any chance you might take this on as a project or have a follower who has recreated?

  37. Lauren

    Deb, you did it again!! Your recipes are always amazing. Chilaquiles are one of my must-order menu items but I hadn’t found a recipe to make at home that was quite right. I made this tonight for dinner and it was perfect – and so easy! Thank you!

  38. Olivia

    I made this, and the eggs took foreeeeever to set. I’m talking 30 minutes. Is that how long yours took? The recipe doesn’t really say.

  39. Michelle

    I was planning to this for dinner, and then realized someone poured out the enchilada sauce I had leftover from a previous recipe. I do have salsa verde on hand {and really don’t feel like going to the store}. I know the taste will be different, but I’ve seen lots of chilaquiles recipes using it. What do you think about the substitution?

  40. Michelle

    I made this for dinner tonight, using store-bought tortilla chips, and salsa verde instead of enchilada sauce. We also like our eggs fully cooked, so I fried eggs, and laid them atop everyone’s servings. The family loved it!

  41. Brittany W.

    Do you have recommendations for Brunch foods for hosting a brunch for a bunch of guys? Obviously, this would be a great option, but I am looking for something that they can put on a plate and walk around with and chase kids while all the women are at a baby shower. Cute scones and other brunch foods often seem so girly to me, but I may just be being immature on that. Any suggestions would be great! Cinnamon rolls? What savory item could be carried around (besides bacon)? Any other good recommendations? Thank you!

    1. deb

      Definitely this. We’ve made the breakfast pizza (or pizzas) for playdates before. I haven’t made it as mini-calzones but it’s on my to-do list, if you’re feeling creative. The sheet pan quiche is pretty easy to eat with your hands because it’s so thin and vegetable-full. The chocolate-tahini buns are less heavy and goopy than most cinnamon rolls and all the men I know like chocolate more than women do, no matter what the Cathy cartoon told us. Oh, and these biscuits are so good and savory.

      And always a big heap of bacon. (Okay, that’s for my toddler.) Btw, you can make bacon the day before and rewarm it — or, in a trick Shutterbean once taught me, get it already made from the breakfast bar at Whole Foods and rewarm it at home and then you don’t have grease/bacon splatter everywhere.

  42. Maureen

    Gluten free recipes for me as I am coeliac. and in Australia so our flours are veery different from yours in the USA

  43. Deb,

    I made this last weekend. Not sure what’s up with me but I can never get eggs to bake correctly on top of a casserole in the oven. I was excited to follow your directions but using your time and temp. I had raw eggs I doubled the time still raw. I finally resorted to turning off and on the broiler as my family was sitting at the table waiting. Some eggs were done perfectly, mine still had some runny white which I can’t abide. Everything else was good but the dish was spoiled for me. Did you have your eggs at room temperature before you put them on the casserole?

    1. deb

      I do not (mine were cold), but it’s okay to bake it longer if needed. Someone else mentioned theirs took longer too, although overall most people are finding their egg-baking time similar to mine.

  44. We’ve lived and travelled through Mexico for the last year and chilaquiles has become one of my favs! Some of my adaptations: I use whatever sauce, usually in Mexico they ask if you want them rojo or verde (made with red or green sauce), I love green best for sure (luckily it’s everywhere here)! Chicken is a great substitute for eggs too. And I use meltable cheese (oaxaca generally) as opposed to the crumbles when making at home. We also do plain yogurt on top since sour cream is impossible to find and I’m not a huge fan of crema here.
    Yours look scrumptious and love the onion and olive addition to the top!

  45. I made a bit of a mash up version to use up things I had in my freezer – subbed in tomatillo salsa verde and layered in leftover shredded chicken. I also subbed in feta because it’s more like the cheese used in chilaquiles in Mexico which is what I was craving. I highly suggest topping with thinly sliced white onion, cilantro, and drizzled sour cream (put it in a ziploc bag with a little water or milk to thin it out and snip off a corner and then drizzle). The white onion really makes it taste like the real deal. We really enjoyed it and had it for several meals, just didn’t cook the eggs with it and instead fried to order each time we reheated the casserole.

  46. hanniebanannie

    Can’t wait to make this for our family reunion! Can you fry the tortillas the night before or is it best to do right before assembly. Thank you for all you do- a treasure!