Baked Chicken and Egg Chilaquiles Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400˚F (204˚C) to prepare for baking the chilaquiles casserole.
- 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.
- 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.
- 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.
- 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
