Chilaquiles Enchiladas
Chilaquiles Enchiladas are the ultimate fusion of two beloved Mexican classics, combining the crispy charm of chilaquiles with the hearty layers of enchiladas for a dish that's bold, cheesy, and utterly comforting. Perfect for weeknight dinners or weekend brunches, this easy-to-make casserole features perfectly crisped tortilla chips smothered in rich red enchilada sauce, layered with tender shredded chicken, gooey Monterey Jack cheese, and topped with a medley of fresh garnishes like sour cream, red onion, cilantro, and crumbled queso fresco. Ready in just under an hour, this one-pan marvel serves up big flavors with minimal fuss. Whether you’re looking for a crowd-pleasing meal or a fresh twist on your favorite Mexican dishes, Chilaquiles Enchiladas is a flavorful, shareable experience you don’t want to miss!
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Recipe Information
Ingredients
- 8 corn tortillas
- 0.25 cup vegetable oil
- 2 cups red enchilada sauce
- 1.5 cups shredded Monterey Jack cheese
- 2 cups shredded cooked chicken
- 0.5 cup sour cream
- 0.25 cup sliced red onion
- 0.25 cup fresh cilantro
- 0.25 cup crumbled queso fresco
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the corn tortillas into triangular wedges.
Heat the vegetable oil in a large skillet over medium heat. Fry the tortilla wedges in batches until crisp and golden. Drain on paper towels and lightly sprinkle with salt.
In a medium saucepan, warm the enchilada sauce over low heat until it simmers.
In a large mixing bowl, toss the fried tortilla chips with one and a half cups of the enchilada sauce until evenly coated.
In a greased 9x13-inch baking dish, spread a thin layer of enchilada sauce.
Layer half the sauced tortilla chips evenly across the bottom of the dish.
Sprinkle half of the shredded chicken and half of the shredded Monterey Jack cheese over the chips.
Repeat the layering process with the remaining tortilla chips, chicken, and cheese.
Pour any remaining enchilada sauce evenly over the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Allow the dish to cool for 5 minutes before garnishing.
Top with dollops of sour cream, sliced red onion, fresh cilantro, and crumbled queso fresco.
Serve warm and enjoy this vibrant, comforting dish with your favorite sides!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 510 mg | 39% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 413 mg | 9% | |
*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.
