Chilaquiles Casserole
Transform your favorite Mexican breakfast into a satisfying one-pan wonder with this Chilaquiles Casserole recipe! Perfect for brunch or dinner, this dish layers crispy corn tortilla chips with rich red enchilada sauce, tender shredded chicken (optional), hearty black beans, and juicy tomatoes, all topped with a gooey Mexican cheese blend. Baked to perfection, it delivers bold, comforting flavors with every bite. Finish it off with tangy sour cream, fresh cilantro, creamy avocado, and crumbled queso fresco for an irresistible crowd-pleaser. Quick to assemble and baked in just 30 minutes, this versatile casserole is perfect for feeding a hungry family or spicing up a gathering. Keywords: Chilaquiles Casserole, Mexican breakfast casserole, enchilada casserole, easy Mexican recipe, tortilla chip casserole.
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Recipe Information
Ingredients
- 6 cups Corn tortilla chips
- 2 cups Red enchilada sauce
- 2 cups Shredded cooked chicken (optional)
- 2 cups Shredded Mexican cheese blend
- 1 cup Black beans, drained and rinsed
- 1 cup Diced tomatoes (canned, drained)
- 1 medium White onion, diced
- 1 cup Sour cream or Mexican crema
- 1 cup Fresh cilantro, chopped
- 0.5 cup Crumbled queso fresco (optional garnish)
- 1 medium Sliced avocado (optional garnish)
- 1 tablespoon Vegetable oil (for greasing)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish with vegetable oil.
In a medium skillet over medium heat, sauté the diced onion with a pinch of salt until softened, about 3 minutes. Remove from heat and set aside.
Spread 2 cups of tortilla chips evenly across the bottom of the prepared casserole dish.
Pour 1/2 cup of enchilada sauce over the chips, spreading it evenly with the back of a spoon.
Sprinkle 1/2 cup of shredded chicken (if using), 1/3 cup of black beans, and 1/3 cup of diced tomatoes over the chips and sauce.
Sprinkle 1/2 cup of shredded Mexican cheese blend on top.
Repeat the layering process two more times: chips, enchilada sauce, chicken, black beans, diced tomatoes, and cheese, ending with a final layer of cheese on the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Top with dollops of sour cream or drizzled Mexican crema, fresh cilantro, queso fresco, and sliced avocado, if desired.
Serve warm and enjoy your delicious Chilaquiles Casserole!
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 453 mg | 35% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 742 mg | 16% | |
*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.
