Baked Chicken and Chilaquiles Enchilada Casserole Recipe

Introduction

Baked Chilaquiles is a comforting and flavorful Mexican casserole that combines crispy tortilla chips, savory chicken, rich cheeses, and spicy enchilada sauce. This easy-to-make dish is perfect for breakfast, brunch, or a satisfying dinner that will please the whole family.

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 into the bottom of a 9×13-inch baking dish, spreading it to coat the surface evenly.
3. Step 3: In a large bowl, mix together the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce.
4. Step 4: Layer half of the tortilla chips in the baking dish. Spread half of the chicken and egg mixture on top. Sprinkle half of both the Queso fresco and Monterey Jack cheese over the mixture. Drizzle with some of the remaining enchilada sauce and add a spoonful of Mexican crema.
5. Step 5: Repeat the layers with the remaining chips, chicken mixture, cheeses, and enchilada sauce. Do not add crema on this second layer.
6. Step 6: Bake the casserole for about 20 minutes, or until it is hot and bubbly throughout.
7. Step 7: Remove from the oven and garnish with extra Mexican crema, fresh cilantro, and pico de gallo before serving immediately.

Tips & Variations

• Use leftover rotisserie chicken for a quicker assembly and added flavor.
• For a vegetarian version, substitute chicken with sautéed mushrooms or black beans.
• Adjust the spice level by choosing mild or hot enchilada sauce according to your preference.
• To add a smoky depth, sprinkle a little smoked paprika or chipotle powder into the chicken mixture.
• If you like your chilaquiles extra crispy, add the chips just before baking instead of layering.

Storage

Store leftover baked chilaquiles covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350˚F until heated through to help maintain crispness, or microwave in short intervals while stirring to heat evenly. Garnish fresh before serving.

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 casserole a few hours ahead and refrigerate it unbaked. When ready to eat, bake as directed, adding a few extra minutes if needed for thorough heating.

What can I use instead of Mexican crema?

If you don’t have Mexican crema, sour cream is an excellent substitute. Greek yogurt can also work for a tangier, thicker alternative.

Baked Chicken and Chilaquiles Enchilada Casserole Recipe

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5 from 58 reviews

Baked Chilaquiles is a delicious Mexican-inspired casserole that combines crispy corn tortilla chips baked with shredded chicken, scrambled eggs, and a rich red enchilada sauce. Topped with a blend of cheeses, Mexican crema, and fresh garnishes like pico de gallo and cilantro, this hearty dish is perfect for breakfast, brunch, or a comforting dinner.

• Author: Ella
• 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)

Cheeses and Toppings

• 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 the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the chilaquiles.
2. Prepare the sauce mixture: Pour about 1/4 cup of enchilada sauce to coat the bottom of a 9×13-inch baking dish. In a separate bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce until well mixed.
3. Layer the casserole: Place half of the tortilla chips evenly into the baking dish. Spread half of the chicken and egg mixture over the chips, then sprinkle half of both the Queso fresco and Monterey Jack cheese. Drizzle with some of the remaining enchilada sauce and top with a drizzle of Mexican crema. Repeat this layering with the remaining chips, chicken mixture, cheeses, and sauce. Do not add crema on the second layer.
4. Bake the chilaquiles: Bake the assembled casserole in the preheated oven for about 20 minutes, or until the dish is hot and the cheese is melted and bubbly throughout.
5. Garnish and serve: Once baked, garnish the chilaquiles with additional Mexican crema, chopped fresh cilantro, and pico de gallo. Serve immediately for the best texture and flavor.

Notes

• For a vegetarian version, omit the chicken and increase the amount of cheese or add sautéed vegetables like bell peppers and onions.
• You can use store-bought or homemade enchilada sauce depending on your preference and availability.
• If you prefer a spicier dish, add a pinch of cayenne pepper or use a spicier enchilada sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Keywords: Baked chilaquiles, Mexican casserole, enchilada sauce recipe, baked tortilla chips, chicken chilaquiles, cheesy chilaquiles