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Mexican Breakfast Chicken Tortilla Lasagna Casserole on a table top next to toppings and a plate of cinnamon rolls
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Mexican Breakfast Chicken Tortilla Lasagna Casserole

I love a hearty recipe for breakfast and this Mexican Breakfast Chicken Tortilla Lasagna Casserole is just the ticket for a stick-to-your-ribs, bursting with spicy flavor and protein for sustained energy. Want to know a secret? It really is great for any meal of the day!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 Serves 9-12
Calories 413kcal
Author Toni Dash

Ingredients

  • 16 6-inch diameter Flour Tortillas (I used Udi’s Gluten-Free small size; corn tortillas can also be substituted), each cut in half
  • 6 thick sliced Bacon
  • 1 tablespoon Unsalted Butter , plus extra to grease the baking dish
  • ½ Yellow Onion , chopped
  • 6 large Eggs , whisked in a medium mixing bowl with 1 teaspoon of milk
  • 1 15- ounce can Diced Tomatoes
  • 1 15- ounce can Black Beans , drained and rinsed
  • 2 cups Chopped Cooked Chicken (rotisserie chicken works great)
  • 1 15- ounce can Red Enchilada Sauce , mild or medium to preference (note: be sure it is gluten-free if making the recipe gluten-free)
  • 1 teaspoon ground Cumin
  • Optional: For more spicy heat , 1/2 teaspoon Cayenne Pepper or a chopped seeded Jalapeno Pepper
  • 3-4 cups prepared grated Mexican Cheese blend

Instructions

  • Preheat the oven to 350 degrees F. Grease a 13-inch by 9-inch baking pan and set aside.
  • In a large skillet or griddle, cook the bacon over medium-high heat until done but NOT crisp. Drain on paper towels to absorb excess fat. Once drained, chop the bacon.
  • In a large skillet (can wipe out the bacon skillet to use it as well), melt the tablespoon of butter over medium-high heat. Add the chopped onions and sauté until translucent and soft; 2-3 minutes. Pour in the whisked eggs and cook, stirring frequently as the eggs scramble. Break up any large pieces of eggs as you cook them.
  • Add the tomatoes and liquid, black beans, chicken, enchilada sauce, chopped bacon and cumin to the eggs. Lower the heat to medium-low, stir to fully combine and allow mixture to simmer for 5 minutes.
  • Line the prepared baking dish with 10 of the tortilla halves to fully cover the bottom of the pan. Sprinkle with 1 to 1 ½ cups of cheese to evenly cover the tortilla halves. Spoon half of the skillet mixture over the cheese to evenly cover.
  • Repeat step 5.
  • Layer the remaining tortilla halves on the top of the last layer and sprinkle evenly with the remaining cheese. Cover with foil and bake 25-30 minutes. TIP: to prevent the cheese from sticking to the foil, spray the shiny side of the foil with no-stick spray and place that side facing the casserole.

Nutrition

Calories: 413kcal | Carbohydrates: 33g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 127mg | Sodium: 1182mg | Potassium: 385mg | Fiber: 4g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 5.9mg | Calcium: 406mg | Iron: 3.4mg