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.
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)
- 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)
Instructions
- Preheat Oven: Preheat your oven to 400˚F (200˚C) to prepare for baking the chilaquiles casserole.
- 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.
- 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.
- 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.
- 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
