Baked Chicken and Chilaquiles Enchilada Casserole Recipe
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.
- 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)
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
- Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the chilaquiles.
- 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.
- 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.
- 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.
- 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
