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baked chicken chilaquiles in a casserole dish.
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5 from 4 votes

Baked Chilaquiles

These easy baked chicken chilaquiles are my take on a traditional Mexican breakfast dish. They're loaded with all the classic chilaquiles flavors and made with just a few simple ingredients. This 30-minute breakfast or brunch is made with corn tortilla chips smothered in enchilada sauce and layered with shredded chicken, scrambled eggs, cheese, and more.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 10 people
Calories: 457kcal

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

Instructions

  • Preheat oven to 400˚F.
  • Pour about 1/4 cup of enchilada sauce to coat the bottom of a 9x13 baking dish. Then mix together the scrambled eggs, chicken, green chiles, and half of the remaining enchilada sauce.
  • Layer half the chips into the casserole dish, then top with half of the chicken mixture, half of each type of cheese, a drizzle of the remaining sauce and the Mexican crema. Repeat with a second layer of everything except crema.
  • Bake for about 20 minutes or until it is piping hot throughout. Garnish with additional crema, chopped cilantro and/or pico de gallo and serve immediately

Nutrition

Calories: 457kcal | Carbohydrates: 39g | Protein: 23g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 1180mg | Potassium: 231mg | Fiber: 4g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 6mg | Calcium: 309mg | Iron: 2mg