Baked Chicken and Egg Chilaquiles Recipe

Introduction

Baked Chilaquiles is a comforting Mexican-inspired casserole that brings together crispy tortilla chips, savory chicken, and rich cheeses all layered with flavorful enchilada sauce. This easy, hearty dish is perfect for breakfast, brunch, or dinner and can be customized with your favorite toppings.

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 serving
• 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. In a 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 into the baking dish. Spread half of the chicken mixture over the chips, then sprinkle half of each type of cheese on top. Drizzle some of the remaining enchilada sauce over the layer and add a drizzle of Mexican crema.
4. Step 4: Repeat the layering process with the remaining chips, chicken mixture, and cheeses, but do not add Mexican crema on this second layer.
5. Step 5: Bake the casserole for about 20 minutes, or until it is hot and bubbly throughout.
6. Step 6: Remove from the oven and garnish with additional Mexican crema, fresh cilantro, and pico de gallo. Serve immediately.

Tips & Variations

• For a vegetarian version, substitute the chicken with sautéed mushrooms or black beans.
• Add sliced jalapeños for extra heat and flavor.
• Use homemade enchilada sauce or your favorite store-bought brand to control the spice level.
• If you like your chips extra crispy, add them just before serving rather than layering and baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350˚F oven until heated through, about 15 minutes, to help retain the casserole’s texture. Avoid microwaving if you want to preserve crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours before baking. This makes it convenient for busy mornings or gatherings.

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

Sour cream is a great substitute for Mexican crema and will provide a similar tangy creaminess. You can also thin sour cream with a little lime juice or milk for a closer texture.

Baked Chicken and Egg Chilaquiles Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

Baked Chilaquiles is a comforting Mexican casserole that layers crispy corn tortilla chips with tender shredded chicken, scrambled eggs, and a rich red enchilada sauce. Topped with melted Monterey Jack and crumbly Queso fresco cheeses, and finished with a drizzle of Mexican crema, this dish offers a warm, hearty meal perfect for breakfast, brunch, or dinner. Fresh garnishes like pico de gallo and cilantro add vibrant flavors and freshness to every bite.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Breakfast Casserole
• 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 Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking the chilaquiles casserole.
2. Prepare Sauce Mixture: Pour about 1/4 cup of the red enchilada sauce to lightly coat the bottom of a 9×13 baking dish. In a separate bowl, combine the scrambled eggs, shredded chicken, chopped green chiles, and half of the remaining enchilada sauce, mixing thoroughly.
3. Layer Ingredients: Spread half of the tortilla chips evenly over the sauce-coated baking dish. Top this layer with half of the chicken and egg mixture, followed by half of both the Queso fresco and Monterey Jack cheeses. Drizzle some of the remaining enchilada sauce and spread half of the Mexican crema over this layer. Repeat the layering process with the remaining chips, chicken mixture, cheeses, and enchilada sauce, but do not add crema on the top layer.
4. Bake: Place the assembled 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 chilaquiles from the oven, then garnish with additional Mexican crema, freshly chopped cilantro, and pico de gallo. Serve immediately for best taste and texture.

Notes

• Use fresh or store-bought enchilada sauce depending on your preference for flavor depth.
• Chicken can be substituted with beef, pork, or made vegetarian by using beans or sautéed vegetables.
• The crema can be replaced with sour cream or Greek yogurt for a tangy touch.
• For spicier chilaquiles, add sliced jalapeños or hot sauce to the layers.
• Serve with extra lime wedges on the side for added zest.

Keywords: chilaquiles, baked chilaquiles, Mexican casserole, breakfast casserole, enchilada sauce, shredded chicken, Mexican cheese, huevos, tortilla chips