Turkey Chicken Chilaquiles Casserole
Transform your favorite Tex-Mex flavors into a hearty, crowd-pleasing dish with this Turkey Chicken Chilaquiles Casserole. Loaded with layers of crispy tortilla chips, tender shredded turkey and chicken, and smothered in zesty red enchilada sauce, this casserole is topped with melty Mexican blend cheese for the ultimate comfort food experience. A quick sauté of garlic and onions brings depth to the sauce, while fresh cilantro, sour cream, and optional garnishes like queso fresco and avocado add vibrant finishing touches. Perfect for using up leftovers, this easy-to-make casserole is ready in under 45 minutes and is guaranteed to have everyone coming back for seconds. Ideal for weeknight dinners or sharing at potlucks, this dish offers an irresistible fusion of bold flavors and textures.
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Recipe Information
Ingredients
- 2 cups cooked shredded turkey
- 2 cups cooked shredded chicken
- 8 cups tortilla chips
- 2 cups red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 medium diced red onion
- 0.5 cup fresh cilantro (chopped)
- 0.5 cup sour cream
- 0.5 cup crumbled queso fresco (optional)
- 1 large avocado (sliced, optional)
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Heat olive oil in a small saucepan over medium heat. Add minced garlic and diced red onion, and sauté for 2-3 minutes until fragrant and softened.
Stir in the red enchilada sauce, ground cumin, salt, and black pepper. Let the sauce simmer for about 5 minutes, then remove from heat.
In the prepared baking dish, layer 4 cups of tortilla chips to form the base.
Add half of the shredded turkey and chicken evenly over the chips, then drizzle 1 cup of the enchilada sauce over the top.
Sprinkle 1 cup of shredded Mexican blend cheese evenly over the layer.
Repeat the layers: Add the remaining 4 cups of tortilla chips, then the other half of the turkey and chicken, followed by the rest of the enchilada sauce, and finally the remaining 1 cup of shredded cheese.
Cover the casserole 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 from oven and let the casserole cool for 5 minutes. Garnish with chopped cilantro, sour cream, crumbled queso fresco, and sliced avocado, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.4 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 492 mg | 38% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 816 mg | 17% | |
*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.
