Description
Chicken Chilaquiles Casserole brings hearty Mexican-inspired layers straight to your dinner table with crispy tortilla chips, tender chicken, and zesty salsa. Melted cheese and a sprinkle of fresh cilantro make this one-pan meal a total crowd-pleaser that delivers maximum flavor with minimal effort.
Ingredients
Scale
Chicken:
- 2.5 cups shredded chicken
Chips and Sauce:
- 6 cups tortilla chips
- 2 cups red enchilada sauce or tomato salsa
Seasonings and Toppings:
- 1.5 cups shredded cheese
- 0.5 cup sour cream
- 0.5 cup chopped red onion
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper
- Fresh cilantro
- Optional: avocado
- Optional: fried or poached eggs
- Optional: sliced jalapenos
Instructions
- Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Grab a medium bowl and whisk 2 cups red enchilada sauce with 1 teaspoon cumin, 1 teaspoon garlic powder, 4 oz green chilies, salt, and pepper until smoothly combined.
- Stir ½ cup sour cream into the sauce mixture, creating a rich and creamy base that will enhance your casserole’s flavor.
- Spread 3 cups of thick tortilla chips across the bottom of your prepared baking dish, creating an even foundation for the layers.
- Sprinkle 1 ¼ cups shredded chicken over the chips, ensuring consistent coverage across the entire surface.
- Pour half of your saucy mixture evenly across the chicken layer, allowing the liquid to seep between the chips and chicken.
- Scatter ¾ cup shredded cheese over the sauce, making sure to distribute it uniformly.
- Repeat the layering process with remaining 3 cups chips, 1 ¼ cups chicken, sauce, and ¾ cup cheese.
- Cover the casserole with aluminum foil and bake at 375°F for 20 minutes, trapping moisture and allowing flavors to meld.
- Remove foil and continue baking for 10 more minutes until cheese turns golden and bubbly.
- Sprinkle ½ cup chopped red onions across the top and garnish with fresh cilantro.
- Let the casserole rest for 5 minutes before serving to help it set and cool slightly.
Notes
- Corn tortilla chips work best for authentic flavor, but if they’re getting soft, quickly crisp them in a hot skillet before assembling the casserole.
- For a gluten-free version, use corn tortilla chips and verify your enchilada sauce doesn’t contain wheat-based thickeners.
- When shredding chicken, warm rotisserie chicken makes the process faster and adds extra rich flavor to your dish.
- Choose a medium-heat enchilada sauce to control spiciness, allowing everyone at the table to enjoy the casserole’s complex taste profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg