Dinner

Baked Chilaquiles with Chicken and Cheese Recipe

Name: Baked Chilaquiles with Chicken and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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, to taste; Fresh cilantro, chopped

ByJack Voss March 3, 2026March 3, 2026

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Introduction

Baked chilaquiles is a comforting Mexican casserole that layers crispy tortilla chips with rich enchilada sauce, tender chicken, scrambled eggs, and melted cheeses. It’s an easy, satisfying dish perfect for brunch or dinner that brings all your favorite flavors together in one pan.

A white rectangular casserole dish is filled with three visible layers: the bottom layer is crispy, pale yellow tortilla chips scattered unevenly; the middle layer is a mix of chunky, cooked chicken pieces in a rich, reddish-orange sauce; the top layer is melted white cheese with some browned spots spread all over, sprinkled with finely chopped green herbs. The dish rests on a woven mat on a white marbled surface, and in the background, there are fresh green herb leaves and a stack of white bowls. photo taken with an iphone --ar 4:5 --v 7

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 (200˚C).
Step 2: Pour about 1/4 cup of the enchilada sauce to coat the bottom of a 9×13 inch baking dish. In a bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce.
Step 3: Spread half of the tortilla chips evenly in the baking dish. Top with half of the chicken and egg mixture, then sprinkle half of each cheese on top. Drizzle with some of the remaining sauce and add a layer of Mexican crema.
Step 4: Repeat with the remaining chips, chicken mixture, cheeses, and sauce. Do not add crema on the second layer.
Step 5: Bake in the preheated oven for about 20 minutes, or until the casserole is hot and the cheese is melted and bubbly.
Step 6: Remove from the oven and garnish with additional crema, fresh cilantro, and pico de gallo before serving immediately.

Tips & Variations

Use homemade enchilada sauce for a fresher, bolder flavor, or substitute with your favorite store-bought variety.
For a vegetarian version, replace chicken with black beans or sautéed vegetables.
Adding a little chopped onion or jalapeño to the mixture can give your chilaquiles an extra kick.
If you prefer softer chips, add a little extra sauce before baking to help them soak through more thoroughly.

Storage

Store leftover baked chilaquiles in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350˚F (175˚C) until warmed through to maintain crispness, or microwave on medium power in short intervals, stirring occasionally.