Baked Chilaquiles with Chicken, Green Chiles, and Cheese Recipe

Introduction

Baked chilaquiles transform the classic Mexican breakfast into a comforting casserole that’s easy to prepare and delicious to eat. Layers of tortilla chips, savory chicken, eggs, and cheeses baked in rich enchilada sauce make this dish perfect for brunch or any meal.

Ingredients

• 16 ounces corn tortilla chips
• 28 ounces red enchilada sauce (1 large can)
• 2 cups shredded chicken (or cubed)
• 6 eggs (scrambled)
• 4.5 ounces chopped green chiles (1 small can)
• 4 ounces Queso fresco (crumbled)
• 8 ounces Monterey Jack cheese (shredded)
• 2 tablespoons Mexican crema (or sour cream)
• Pico de Gallo (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Step 1: Preheat your oven to 400˚F (200˚C).
2. Step 2: Pour about 1/4 cup of enchilada sauce to coat the bottom of a 9×13 inch baking dish. In a bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce. Mix well.
3. Step 3: Spread half of the tortilla chips evenly in the baking dish. Top with half of the chicken and egg mixture, half of each cheese (Queso fresco and Monterey Jack), a drizzle of the remaining sauce, and half of the Mexican crema.
4. Step 4: Repeat the layering with the remaining chips, chicken mixture, cheeses, and enchilada sauce. Do not add crema to the second layer.
5. Step 5: Bake uncovered for about 20 minutes, or until the casserole is heated through and the cheeses are melted and bubbly.
6. Step 6: Remove from oven and garnish with additional Mexican crema, chopped fresh cilantro, and pico de gallo. Serve immediately.

Tips & Variations

• For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the chicken mixture.
• Use leftover rotisserie chicken to save time and add flavor.
• Substitute queso fresco with feta or cotija cheese if unavailable.
• For a vegetarian version, omit chicken and add sautéed mushrooms or black beans.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through or microwave individual portions, stirring halfway for even heating. The chips will soften over time but will still be tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baked chilaquiles ahead of time?

Yes, you can assemble the casserole a few hours before baking and keep it covered in the refrigerator. Bake just before serving for the best texture.

What can I use if I don’t have enchilada sauce?

You can substitute with salsa roja or a homemade sauce made from tomatoes, chili powder, garlic, and cumin for a similar flavor.

Baked Chilaquiles with Chicken, Green Chiles, and Cheese Recipe

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★★★★★

4.6 from 147 reviews

Baked Chilaquiles is a comforting Mexican casserole that layers crispy corn tortilla chips with shredded chicken, scrambled eggs, red enchilada sauce, and plenty of melted cheese. This hearty dish is baked until bubbly and topped with crema, fresh cilantro, and pico de gallo for a flavorful and satisfying meal perfect for breakfast, brunch, or dinner.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 16 ounces corn tortilla chips
• 28 ounces red enchilada sauce (1 large can)
• 2 cups shredded chicken (or cubed)
• 6 eggs, scrambled
• 4.5 ounces chopped green chiles (1 small can)
• 4 ounces Queso fresco, crumbled
• 8 ounces Monterey Jack cheese, shredded
• 2 tablespoons Mexican crema (or sour cream)
• Pico de Gallo, for garnish
• Fresh cilantro, for garnish

Instructions

1. Preheat Oven: Preheat the oven to 400˚F (200˚C) to prepare for baking the chilaquiles casserole.
2. Prepare Baking Dish: Pour about 1/4 cup of red enchilada sauce to evenly coat the bottom of a 9×13 inch baking dish. This helps prevent sticking and adds flavor.
3. Mix Filling: In a bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce. Stir well to create a flavorful filling mixture.
4. Assemble Layers: Layer half of the tortilla chips evenly over the sauced bottom of the dish. Spread half of the chicken and egg mixture over the chips, then sprinkle half of both the crumbled Queso fresco and shredded Monterey Jack cheese. Drizzle some of the remaining enchilada sauce on top, followed by a drizzle of Mexican crema.
5. Repeat Layers: Repeat the layering process with the remaining chips, chicken mixture, cheeses, and enchilada sauce. Do not add extra crema on the second layer to avoid over-saturation.
6. Bake: Bake the assembled chilaquiles in the preheated oven for about 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and garnish with additional Mexican crema, freshly chopped cilantro, and pico de gallo as desired. Serve immediately while hot.

Notes

• For extra flavor, use homemade enchilada sauce or your favorite brand.
• Leftover baked chilaquiles can be refrigerated for up to 3 days and reheated in the oven for best results.
• Substitute chicken with shredded beef or vegetarian beans for different variations.
• Adjust the amount of green chiles and enchilada sauce according to your preferred spice level.
• If you don’t have Mexican crema, full-fat sour cream works well as a substitute.

Keywords: baked chilaquiles, Mexican casserole, enchilada sauce, chicken chilaquiles, breakfast casserole, Mexican comfort food