Chilaquile Casserole
Dive into the vibrant flavors of Mexican cuisine with this irresistible Chilaquile Casserole, a one-pan wonder that’s perfect for weeknight dinners or weekend brunches. This hearty casserole layers crispy corn tortilla chips, zesty red enchilada sauce, melted cheddar and Monterey Jack cheeses, savory black beans, and optional shredded chicken for a protein-packed twist. Topped with dollops of creamy sour cream, fresh cilantro, green onions, and buttery avocado, every bite bursts with bold, satisfying flavors. Ready in just 40 minutes, this easy-to-make baked dish is a comforting and crowd-pleasing spin on traditional chilaquiles. Perfect for feeding a family or impressing at potlucks, this recipe will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups corn tortilla chips
- 2 cups red enchilada sauce
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups cooked shredded chicken (optional)
- 1 cup canned black beans, drained and rinsed
- 1 cup sour cream
- 0.5 cup sliced green onions
- 0.25 cup fresh cilantro, chopped
- 1 whole diced avocado
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with vegetable oil.
Spread half of the tortilla chips evenly across the bottom of the baking dish.
In a bowl, combine the shredded chicken (if using), salt, and pepper. Stir to season the chicken.
Layer half of the shredded chicken, black beans, and both types of shredded cheese over the tortilla chips.
Pour 1 cup of enchilada sauce evenly over the top of the layer.
Add the remaining tortilla chips as the second layer, followed by the remaining chicken, black beans, and cheeses.
Pour the remaining 1 cup of enchilada sauce evenly over the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes.
Top the casserole with sour cream, sliced green onions, chopped cilantro, and diced avocado before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
5727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.9 g | 468% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 11848 mg | 515% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 36.7 g | ||
| Protein | 307.1 g | 614% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4291 mg | 330% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3655 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
