Baked Chicken and Chilaquiles Casserole Recipe

Introduction

Baked chilaquiles are a warm, comforting twist on the classic Mexican breakfast dish. This recipe layers tortilla chips with savory chicken, cheese, and enchilada sauce, then bakes it to perfection. It’s perfect for a hearty brunch or family dinner.

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.
2. 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 bowl, mix together the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce.
3. Step 3: Spread half of the tortilla chips in the baking dish. Top with half of the chicken mixture, half of both cheeses, a drizzle of the remaining enchilada sauce, and the Mexican crema.
4. Step 4: Repeat the layering with the remaining chips, chicken mixture, cheeses, and sauce—omitting the crema on the top layer.
5. Step 5: Bake for about 20 minutes, or until the casserole is hot and bubbly throughout.
6. Step 6: Garnish with extra Mexican crema, fresh cilantro, and pico de gallo before serving immediately.

Tips & Variations

• If you prefer a spicier dish, add chopped jalapeños or a few dashes of hot sauce to the chicken mixture.
• For a vegetarian option, substitute the chicken with sautéed mushrooms or black beans.
• Use homemade enchilada sauce for a fresher taste or adjust salt and spice levels to your liking.
• To keep chips crispier, add a bit more sauce between layers so the chips soften just enough without becoming soggy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through to maintain texture, or microwave with a damp paper towel over the top to keep moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the chilaquiles casserole a few hours ahead and keep it covered in the refrigerator. Bake just before serving to ensure it stays fresh and hot.

What can I use if I don’t have Mexican crema?

Sour cream is an excellent substitute for Mexican crema and will add similar creaminess and tang to the dish.

Baked Chicken and Chilaquiles Casserole Recipe

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★★★★★

4.6 from 146 reviews

Baked Chilaquiles is a flavorful Mexican casserole featuring layers of crunchy corn tortilla chips, shredded chicken, scrambled eggs, and a rich red enchilada sauce, all topped with melted cheeses and creamy Mexican crema. This comforting baked dish is perfect for a hearty breakfast or brunch and is garnished with fresh pico de gallo and cilantro for a bright finish.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• 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

Instructions

1. Preheat the Oven: Preheat your oven to 400˚F (204˚C) to ensure it is hot and ready for baking the chilaquiles.
2. Prepare the Sauce and Filling Mixture: Pour about 1/4 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to coat the base. In a mixing bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce, mixing thoroughly to create the filling.
3. Layer the Casserole: Place half of the tortilla chips evenly over the sauce-coated bottom of the baking dish. Spread half of the chicken and egg mixture over the chips. Sprinkle half of each cheese type—crumbled Queso fresco and shredded Monterey Jack—on top. 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, but do not add crema on this top layer.
4. Bake the Chilaquiles: Place the casserole in the preheated oven and bake for about 20 minutes, or until the dish is heated through and the cheese is melted and bubbly.
5. Garnish and Serve: Remove the casserole from the oven and garnish with additional Mexican crema, fresh chopped cilantro, and pico de gallo. Serve immediately to enjoy the perfect combination of crispy chips softened by the sauce, creamy cheese, and flavorful chicken and eggs.

Notes

• For a vegetarian version, omit the chicken and increase the amount of eggs or add sautéed vegetables like bell peppers and onions.
• Use homemade enchilada sauce or store-bought depending on preference and convenience.
• Freshly chopped cilantro and pico de gallo add a fresh brightness that balances the richness of the casserole.
• If you prefer a spicier dish, consider adding sliced jalapeños or a dash of hot sauce.
• Leftovers can be refrigerated and gently reheated in the oven or microwave.

Keywords: Baked chilaquiles, chilaquiles casserole, Mexican breakfast, enchilada sauce chilaquiles, scrambled egg bake, chicken chilaquiles