Description
Baked Chilaquiles is a comforting Mexican casserole featuring layers of crispy corn tortilla chips, shredded chicken, scrambled eggs, and a flavorful red enchilada sauce, all topped with melted Monterey Jack and crumbled Queso fresco cheeses. This hearty dish is baked until piping hot and garnished with creamy Mexican crema, fresh cilantro, and zesty pico de gallo, making it perfect for brunch or dinner.
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)
Garnish
- Pico de Gallo, to taste
- Fresh cilantro, chopped
Instructions
- Preheat the oven: Preheat your oven to 400˚F (204˚C) to ensure it is ready for baking the casserole evenly.
- Prepare the base: Pour about 1/4 cup of the red enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly to coat the surface, which will help prevent sticking and infuse flavor.
- Mix filling ingredients: In a large bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce. Stir together thoroughly to create the flavorful filling mixture.
- Assemble first layer: Layer half of the tortilla chips into the casserole dish over the sauce. Then spread half of the chicken and egg mixture on top of the chips, followed by half of the Queso fresco and Monterey Jack cheeses. Drizzle with some of the remaining enchilada sauce and add a drizzle of Mexican crema for richness.
- Assemble second layer: Repeat the layering process with the remaining chips, chicken mixture, cheeses, and the remaining enchilada sauce. Do not add the crema on this layer yet.
- Bake the casserole: Place the assembled dish in the preheated oven and bake for about 20 minutes, or until the casserole is hot and bubbly throughout and the cheese has melted beautifully.
- Garnish and serve: Once baked, remove from the oven and garnish with an additional drizzle of Mexican crema, freshly chopped cilantro, and pico de gallo to taste. Serve immediately for the best texture and flavor.
Notes
- Use sturdy tortilla chips that can hold up during baking without becoming too soggy.
- For a spicier dish, use a hotter enchilada sauce or add jalapeños.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- You can substitute the chicken with shredded beef or keep it vegetarian by adding sautéed vegetables instead.
- Mexican crema can be replaced with sour cream if unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Baked chilaquiles, Mexican casserole, enchilada sauce recipe, chilaquiles bake, shredded chicken, Mexican breakfast casserole
