Baked Chilaquiles with Chicken and Green Chiles Recipe

Introduction

Baked chilaquiles are a warm, comforting twist on the classic Mexican breakfast dish. Layers of tortilla chips, savory chicken, creamy cheeses, and flavorful enchilada sauce come together for an easy, crowd-pleasing 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.
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.
3. Step 3: Layer half of the tortilla chips in the baking dish. Spread half of the chicken and egg mixture over the chips, then sprinkle with half of both the Queso fresco and Monterey Jack cheese. Drizzle with some of the remaining enchilada sauce and add a drizzle of Mexican crema. Repeat to create a second layer without the additional crema on top.
4. Step 4: Bake in the preheated oven for about 20 minutes, or until the casserole is hot and bubbly throughout.
5. Step 5: Remove from oven and garnish with extra Mexican crema, chopped fresh cilantro, and pico de gallo. Serve immediately for the best flavor and texture.

Tips & Variations

• For a vegetarian version, omit the chicken and add black beans or sautéed vegetables instead.
• If you prefer extra heat, add a few dashes of hot sauce or use spicier green chiles.
• Try using different cheeses such as cheddar or pepper jack for a different flavor profile.
• Use homemade or store-bought enchilada sauce depending on your taste preference and time availability.

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 to help maintain the crispy texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked chilaquiles ahead of time?

Yes, you can assemble the dish a few hours in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and flavor.

What can I use instead of Mexican crema?

You can substitute sour cream for Mexican crema in this recipe. Both add creaminess and a slight tang, although crema tends to be a bit thinner and less tangy.

Baked Chilaquiles with Chicken and Green Chiles Recipe

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4.5 from 118 reviews

Baked Chilaquiles is a comforting Mexican casserole that layers crispy corn tortilla chips with shredded chicken, scrambled eggs, tangy enchilada sauce, and melted cheeses. This easy-to-make dish is baked until piping hot and garnished with fresh crema, cilantro, and pico de gallo for a flavorful and hearty meal.

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

Ingredients

Scale 1x2x3x

Base

• 16 ounces corn tortilla chips

Sauce and Filling

• 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)

Cheese

• 4 ounces Queso fresco, crumbled
• 8 ounces Monterey Jack cheese, shredded

Garnishes

• 2 tablespoons Mexican crema (or sour cream)
• Pico de Gallo, for serving
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking your chilaquiles casserole.
2. Prepare the Base Layer: Lightly coat the bottom of a 9×13 inch baking dish with about 1/4 cup of the red enchilada sauce to keep the chips moist and flavorful.
3. Mix Filling Ingredients: In a bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce. This mixture forms the savory, saucy filling of your dish.
4. Assemble the Casserole Layers: Place half of the tortilla chips evenly over the sauce-coated baking dish. Next, spread half of the chicken and egg mixture on top of the chips. Sprinkle half of each cheese type—Queso fresco and Monterey Jack—over this layer, add a drizzle of the remaining enchilada sauce, and dot with half the Mexican crema. This layering ensures flavors are evenly distributed.
5. Repeat Layering: Repeat the layering process with the remaining chips, chicken mixture, cheeses, and remaining enchilada sauce. This second layer creates depth and richness. Finish without adding more crema to the top layer before baking.
6. Bake the Casserole: Place the assembled baking dish in the preheated oven and bake for about 20 minutes or until the casserole is heated through and cheese is melted and bubbly.
7. Garnish and Serve: Remove from the oven and add additional Mexican crema, freshly chopped cilantro, and pico de gallo on top. Serve immediately while hot for a delicious and satisfying meal.

Notes

• You can use rotisserie chicken for convenience and extra flavor.
• For a spicier dish, add sliced jalapeños or use a spicy enchilada sauce.
• Substitute Mexican crema with sour cream if unavailable.
• To make it vegetarian, omit the chicken and add sautéed mushrooms or beans.
• Use gluten-free tortilla chips to make this recipe gluten-free.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

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