Baked Chilaquiles Recipe
Introduction
Baked Chilaquiles are a comforting and flavorful Mexican-inspired casserole that’s perfect for breakfast, brunch, or dinner. This dish combines crispy tortilla chips, savory chicken, eggs, cheeses, and enchilada sauce, baked until bubbly and topped with fresh garnishes.
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
- Step 1: Preheat your oven to 400˚F.
- Step 2: Pour about 1/4 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish to coat it evenly. In a large bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce. Mix well.
- Step 3: Spread half of the tortilla chips in the baking dish. Layer evenly with half of the chicken mixture, half of the Queso fresco, and half of the Monterey Jack cheese. Drizzle with some of the leftover enchilada sauce and add a few spoonfuls of Mexican crema over the top.
- Step 4: Repeat the layering process with the remaining chips, chicken mixture, both cheeses, and enchilada sauce. Do not add crema on this second layer.
- Step 5: Bake the casserole for about 20 minutes, or until it is hot and bubbly throughout.
- Step 6: Remove from the oven and garnish with extra Mexican crema, chopped fresh cilantro, and pico de gallo. Serve immediately for best flavor and texture.
Tips & Variations
- Use leftover rotisserie chicken to save time and add extra flavor.
- For a vegetarian version, substitute black beans or sautéed vegetables for the chicken.
- Add sliced jalapeños or hot sauce if you prefer a spicier dish.
- Try topping with avocado slices or a squeeze of lime for freshness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350˚F oven until heated through, about 15 minutes. The chips may soften, but the flavors will remain delicious.
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 before baking and keep it covered in the fridge. Bake just before serving to maintain crispness and freshness.
What can I substitute for Mexican crema?
If you don’t have Mexican crema, sour cream is a great substitute with a similar tangy flavor and creamy texture.
PrintBaked Chilaquiles Recipe
Baked Chilaquiles is a comforting Mexican casserole that layers crispy corn tortilla chips with shredded chicken, scrambled eggs, green chiles, and a rich red enchilada sauce, all topped with melty cheeses and Mexican crema. This dish is baked until bubbly and piping hot, then garnished with fresh cilantro and pico de gallo for a flavorful and satisfying meal perfect for breakfast or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
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)
- Pico de Gallo (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400˚F (200˚C) to ensure it is hot and ready for baking the chilaquiles casserole.
- Prepare Sauce and Mixture: Pour about 1/4 cup of the 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 until well combined.
- Layer Ingredients: Layer half of the tortilla chips into the baking dish, then 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 light drizzle of Mexican crema. Repeat this layering process with the remaining chips, chicken mixture, cheeses, and sauce, omitting the crema on the second layer.
- Bake: Place the baking dish in the preheated oven and bake for approximately 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with additional Mexican crema, fresh chopped cilantro, and pico de gallo. Serve immediately while hot and enjoy.
Notes
- You can substitute shredded chicken with cooked beef or keep it vegetarian by omitting the meat.
- If you prefer less spice, adjust the amount of green chiles or use a mild enchilada sauce.
- For a gluten-free dish, confirm the enchilada sauce and tortilla chips are certified gluten-free.
- Leftovers can be refrigerated and reheated but may lose some crispness of the chips.
- Feel free to add avocado slices or a squeeze of lime as additional garnishes.
Keywords: baked chilaquiles, Mexican casserole, enchilada sauce, shredded chicken, breakfast casserole, baked tortilla chips, Queso fresco, Monterey Jack cheese
