Chicken Verde Chilaquiles Breakfast Casserole

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Learn how to make the best Chicken Verde Chilaquiles Casserole in this easy Mexican breakfast recipe. 

Piece of Chicken Verde Chilaquiles Breakfast Casserole on a white plate next to the casserole pan

We do a lot of make ahead breakfasts like overnight oats and baked oatmeal muffins. But sometimes it’s nice to have a hot breakfast straight from the oven.

I have started making Chilaquiles more often for my family. If you haven’t had Chilaquiles before, it’s almost like a nacho casserole topped with eggs. I love adding eggs to breakfast because it’s an easy protein with beneficial vitamins and nutrients to help you start the day off right.

It’s super easy to toss the ingredients together real quick and pop the casserole in the oven. Then you can get ready while it bakes and you’ll have a hot breakfast for the whole family.

There are lots of swaps you can make too. You can swap the shredded chicken for chorizo, shredded beef or carnitas. You can swap the queso fresco for more Cotija or even mozzarella. You can change out the toppings. It’s really easy to customize to your tastes!

Close up of piece of Chicken Verde Chilaquiles casserole topped with jalapeno slices on a plate

Chicken Verde Chilaquiles Breakfast Casserole

Learn how to make the best Chicken Verde Chilaquiles breakfast casserole in this easy recipe.
4.80 from 10 votes
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Servings: 8


  • 5 cups  corn tortilla chips
  • 24 ounces salsa verde
  • ¾ cup  Queso Fresco cheese - crumbled
  • 2 cups shredded chicken
  • 1 can dried pinto beans - drained and rinsed
  • eggs
  • ¼ cup  fresh cilantro
  • ½ cup  green onions -  thinly sliced
  • 1 cup avocados - diced
  • ¼ cup Cotija cheese - Queso Fresco works too
  • Sour cream - optional
  • 1 Jalapeño - thinly sliced, optional


  • Baking sheet


  • Preheat your oven to 400˚ F. While the oven is pre-heating, pour your tortilla chips into a medium sized baking dish.
    Tortilla chips in a pan
  • Next, pour the salsa verde all over the top of the chips.
    Tortilla chips and salsa verde in a pan
  • Sprinkle ¾ cup queso fresco cheese, the shredded chicken and pinto beans on top.
    Tortilla chips, salsa verde, pinto beans, shredded chicken and queso fresco in a pan.
  • Make 6 grooves around the pan and crack an egg into each of the grooves.
    Eggs cracked into the pan over the other ingredients
  • Place in oven (uncovered) and bake for about 25 minutes, or until the egg whites are cooked. Once it’s cooked through and the eggs are cooked to your liking, remove the baking pan from your oven.
    Chicken Verde Chilaquiles Casserole fresh out of the oven
  • Top the chilaquiles with avocado, cilantro, green onions, jalapeno slices, Cotija cheese and sour cream.
    Piece of a chicken verde chilaquilies casserole on a small white plate

Nutrition Information Per Serving

Calories: 984kcal | Carbohydrates: 106g | Protein: 30g | Fat: 50g | Saturated Fat: 10g | Cholesterol: 168mg | Sodium: 1533mg | Potassium: 815mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1615IU | Vitamin C: 12mg | Calcium: 446mg | Iron: 5mg

2 thoughts on “Chicken Verde Chilaquiles Breakfast Casserole”

  1. I made tonight with salted donkey chips and just 16 oz of salsa verde (Guy Fieri’s “Green & Mean”). I also used black beans instead of pinto and added some roasted corn. It was amaaaaaazing! So quick and easy, too. A crowd pleaser – even with the kids! Thanks!

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