Baked Chilaquiles Recipe

Introduction

Baked chilaquiles transform the classic Mexican breakfast into a comforting casserole that’s perfect any time of day. Layers of crispy tortilla chips, savory chicken, and rich cheeses bake together in spicy enchilada sauce for a hearty, flavorful dish.

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 enchilada sauce into the bottom of a 9×13 inch baking dish to coat it evenly.
3. Step 3: In a bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce. Mix well.
4. Step 4: Spread half of the tortilla chips in the baking dish. Layer with half of the chicken and egg mixture, then sprinkle half of the Queso fresco and Monterey Jack cheese over the top. Drizzle with some of the remaining enchilada sauce and add a drizzle of Mexican crema.
5. Step 5: Repeat the layering process with the remaining chips, chicken mixture, cheeses, and enchilada sauce. Do not add crema on the second layer.
6. Step 6: Bake the casserole for about 20 minutes, until it is hot and bubbly throughout.
7. Step 7: Remove from the oven and garnish with additional crema, fresh cilantro, and pico de gallo. Serve immediately.

Tips & Variations

• Use homemade enchilada sauce for a fresher flavor or choose a milder sauce if you prefer less heat.
• Swap the chicken for cooked shredded beef or keep it vegetarian by adding beans and extra veggies.
• If you want creamier eggs, scramble them gently with a bit of milk before mixing.
• For added crunch, sprinkle tortilla chips on top halfway through baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350˚F until warmed through, or use a microwave, though the chips may lose some crispness. Fresh garnishes are best added after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked chilaquiles ahead of time?

Yes, you can prepare the casserole up to the layering step, then cover and refrigerate it overnight. Bake just before serving for best results.

What can I use instead of Mexican crema?

Mexican crema can be substituted with sour cream or a mixture of sour cream and a little milk or lime juice to thin it slightly.

Baked Chilaquiles Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This hearty baked chilaquiles recipe layers crispy corn tortilla chips with a flavorful combination of red enchilada sauce, shredded chicken, scrambled eggs, green chiles, and two types of cheese. Baked to perfection and garnished with Mexican crema, fresh cilantro, and pico de gallo, it makes for a comforting and delicious Mexican-inspired breakfast or brunch dish.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• 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. Set your oven to 400˚F (200˚C) and allow it to fully heat before baking the chilaquiles.
2. Prepare the 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 separate bowl, combine scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce, mixing them thoroughly.
3. Layer the chilaquiles. Place half of the tortilla chips in the baking dish. Evenly spread half of the chicken and egg mixture over the chips. Sprinkle half of the Queso fresco and Monterey Jack cheese on top. Drizzle some of the remaining enchilada sauce over this layer and add a drizzle of Mexican crema. Repeat the layering process with the remaining chips, chicken mixture, cheeses, and sauce—but do not add crema on the second layer.
4. Bake the casserole. Place the assembled dish in the oven and bake for about 20 minutes or until the chilaquiles are hot and bubbly throughout.
5. Garnish and serve. Remove from the oven and garnish with extra Mexican crema, freshly chopped cilantro, and pico de gallo for added freshness and flavor. Serve immediately while warm.

Notes

• You can substitute the shredded chicken with cooked beef or sautéed vegetables for a different variation.
• Use fresh homemade enchilada sauce for a more vibrant flavor if available.
• For extra crispiness, add fresh tortilla chips just before serving.
• To make it spicier, add chopped jalapeños or a dash of hot sauce to the layers.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Keywords: baked chilaquiles, Mexican breakfast casserole, enchilada sauce recipe, chicken chilaquiles, easy baked brunch dishes