Baked Chilaquiles with Chicken and Green Chiles Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking your chilaquiles casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
