Baked 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
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)
- 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
Find it online: https://cookwithyana.com/baked-chilaquiles-recipe/
