Baked Chicken and Green Chile Chilaquiles Recipe

Introduction

Baked Chilaquiles are a comforting and flavorful Mexican dish perfect for breakfast or brunch. Layers of tortilla chips, savory chicken, cheeses, and rich enchilada sauce come together in a warm casserole that’s easy to make and delicious to eat.

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
• Fresh cilantro

Instructions

1. Step 1: Preheat the 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, mix together the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce.
3. Step 3: Layer half of the tortilla chips into the dish. Top with half of the chicken mixture, half of the Queso fresco, half of the Monterey Jack cheese, a drizzle of the remaining enchilada sauce, and half of the Mexican crema.
4. Step 4: Repeat the layering with the remaining chips, chicken mixture, cheeses, and sauce. Do not add crema on the second layer.
5. Step 5: Bake the casserole for about 20 minutes or until it is heated through and bubbly.
6. Step 6: Garnish with additional Mexican crema, chopped fresh cilantro, and pico de gallo before serving immediately.

Tips & Variations

• Use homemade enchilada sauce for a fresher taste or substitute with your favorite store-bought brand.
• Try swapping chicken for scrambled tofu or black beans to make it vegetarian.
• Add sliced jalapeños or a dash of hot sauce if you prefer extra heat.
• For a crispier texture, add the cheese on top during the last 5 minutes of baking instead of layering it inside.

Storage

Store leftover baked chilaquiles in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350˚F until warmed through or microwave in short intervals to avoid sogginess. Fresh toppings like pico de gallo and cilantro are best added after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baked chilaquiles in advance?

Yes, you can assemble the casserole a few hours ahead of time and keep it covered in the refrigerator before baking. Just bake when ready to serve.

What can I use instead of Mexican crema?

Mexican crema can be substituted with sour cream or Greek yogurt for a similar creamy texture and tangy flavor.

Baked Chicken and Green Chile Chilaquiles Recipe

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★★★★★

4.5 from 57 reviews

• Author: Noah
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

A flavorful and comforting baked chilaquiles casserole layered with crunchy corn tortilla chips, shredded chicken, scrambled eggs, cheese, and rich red enchilada sauce, topped with Mexican crema, fresh cilantro, and pico de gallo for a perfect brunch or dinner.

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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)
• 4 ounces Queso fresco (crumbled)
• 8 ounces Monterey Jack cheese (shredded)
• 2 tablespoons Mexican crema (or sour cream)

Garnish

• Pico de Gallo (to taste)
• Fresh cilantro (chopped, to taste)

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Instructions

1. Preheat Oven: Preheat your oven to 400˚F (200˚C) to prepare for baking the chilaquiles casserole.
2. Prepare Sauce Mixture: Pour about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish to coat it evenly. In a mixing bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce, stirring well to mix all ingredients.
3. Assemble Layers: Place half of the tortilla chips evenly over the bottom of the baking dish. Spread half of the chicken and egg mixture over the chips. Sprinkle half of both the crumbled Queso fresco and shredded Monterey Jack cheese on top. Drizzle with some of the remaining enchilada sauce and add a drizzle of Mexican crema. Repeat this layering process with the remaining chips, chicken mixture, cheese, and enchilada sauce, but omit the Mexican crema on the second layer.
4. Bake: Bake the assembled casserole in the preheated oven for about 20 minutes, or until the dish is hot and bubbly throughout, and the cheese is melted and slightly golden.
5. 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 for best flavor and texture.

Notes

• You can use rotisserie chicken or leftover cooked chicken for convenience.
• Adjust the amount of green chiles according to your spice preference.
• For a vegetarian version, omit the chicken and add sautéed vegetables like mushrooms or zucchini.
• Use fresh eggs for scrambling or substitute with scrambled tofu for a vegan adaptation (omit cheeses and crema in that case).
• The dish is best served fresh but can be reheated covered in the oven to preserve texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican

Keywords: baked chilaquiles, chilaquiles casserole, Mexican breakfast casserole, red enchilada sauce, shredded chicken chilaquiles