Baked Chilaquiles with Chicken, Green Chiles, and Cheese Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 400˚F (200˚C) to prepare for baking the chilaquiles casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
