Baked Chilaquiles Recipe

Introduction

Baked chilaquiles are a delicious twist on the classic Mexican breakfast dish, combining crispy tortilla chips with rich enchilada sauce, tender chicken, eggs, and cheese. This casserole-style meal is perfect for a satisfying brunch or dinner that’s easy to prepare and full of flavor.

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

1. Step 1: Preheat your oven to 400˚F (200˚C).
2. Step 2: Pour about 1/4 cup of the enchilada sauce to coat the bottom of a 9×13-inch baking dish. In a large 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 in the prepared baking dish. Top with half of the chicken and egg mixture, then sprinkle with half of the Queso fresco and Monterey Jack cheese. Drizzle with some of the remaining enchilada sauce and add a little Mexican crema.
4. Step 4: Repeat the layering with the remaining chips, chicken mixture, cheeses, and sauce. Do not add more crema on the top layer before baking.
5. Step 5: Bake in the preheated oven for about 20 minutes, or until the dish is hot and bubbly throughout and the cheese is melted.
6. Step 6: Remove from the oven and garnish with additional Mexican crema, fresh chopped cilantro, and pico de gallo. Serve immediately.

Tips & Variations

• Use homemade enchilada sauce or your favorite store-bought brand for an easy shortcut that still tastes great.
• For a vegetarian version, substitute the chicken with black beans or sautéed vegetables.
• Adding a little diced onion or jalapeño to the chicken mixture adds extra flavor and heat.
• Try topping with sliced avocado or a squeeze of fresh lime for extra brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F (175˚C) until warmed through, or microwave individual portions on medium power until hot. Note that the chips may soften after storage but will still be 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 refrigerator. Just bake when you’re ready, adding a few extra minutes if it’s cold from the fridge.

What can I use instead of Mexican crema?

If you don’t have Mexican crema, sour cream works well as a substitute. You can also try plain Greek yogurt for a tangier, lighter option.

Baked Chilaquiles Recipe

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★★★★★

4.7 from 133 reviews

Baked Chilaquiles is a comforting Mexican casserole that layers crispy corn tortilla chips with flavorful red enchilada sauce, shredded chicken, scrambled eggs, green chiles, and a blend of cheeses. Finished in the oven to meld the flavors and topped with crema, fresh cilantro, and pico de gallo, it makes a hearty and delicious meal perfect for breakfast or brunch.

• Author: Lena
• 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 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)

Garnishes

• Pico de Gallo
• Fresh cilantro, chopped

Instructions

1. Preheat the oven: Set your oven to 400˚F (200˚C) to prepare for baking the chilaquiles casserole.
2. Prepare the sauce mixture: Pour about 1/4 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it to coat evenly. Then, in a bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce, mixing well.
3. Assemble the casserole layers: Place half of the tortilla chips into the baking dish. Top the chips with half of the chicken and egg mixture, followed by half of both the Queso fresco and shredded Monterey Jack cheese. Drizzle some of the remaining enchilada sauce over the layer and spoon on the Mexican crema. Repeat the layering process with the remaining chips, chicken mixture, cheeses, and enchilada sauce, but do not add crema on the second layer.
4. Bake the chilaquiles: Place the assembled dish in the preheated oven and bake for about 20 minutes or until the casserole is piping hot all the way through and the cheese is melted.
5. Garnish and serve: Once baked, garnish with additional Mexican crema, chopped fresh cilantro, and pico de gallo to add freshness and extra flavor. Serve immediately for the best taste and texture.

Notes

• You can substitute rotisserie chicken or leftover cooked chicken for convenience.
• For a spicier dish, add diced jalapeños or hot sauce to the chicken mixture.
• If Mexican crema is unavailable, sour cream is a great alternative.
• Use fresh homemade enchilada sauce for a richer flavor if desired.
• This dish can also be customized by adding black beans or corn for extra texture.

Keywords: baked chilaquiles, Mexican casserole, enchilada sauce recipe, cheese chilaquiles, chicken chilaquiles, breakfast casserole