Chilaquiles. Doesn’t that just sound like a fun word!
The first time I heard of chilaquiles was when my husband ordered it at a breakfast joint we were dining at one Sunday. When it arrived at the table, I was intrigued.
Of course, with my husband’s hispanic roots, he knew exactly what he was ordering.
Traditional chilaquiles are fried corn tortillas cut up into triangles and simmered with a red or green salsa until the tortillas start to soften. From that point, you can mix them with whatever you choose. This is a popular breakfast or brunch item that is often served with eggs.
My kids have even picked up on how tasty this dish is so I decided to make it dinner style as a casserole.
Instead of frying up some tortillas (because frying can be so messy in my opinion,) I used tortilla chips. Use a heartier chip for this dish like the kind you get near the tortillas in your grocery store.
Oh, and I am all about quick meals and shortcuts when I am cooking for my three busy children on week nights. So I grabbed a rotisserie chicken and some La Victoria enchilada sauce. But, of course, feel free to make your own chicken or salsa instead if you prefer.
I was very pleased with how this chilaquiles casserole turned out. The chips indeed get soft inside the casserole while the chips on the top and edges remained crispy. It was a nice contrast of textures.
And the aroma filling the kitchen was very pleasant indeed. -I could really eat Mexican cuisine every night of the week! 😉
For breakfast, lunch or dinner, this Chicken Chilaquiles Casserole will make a nice addition to your meal plan!
And you guys, can you believe that “Two in the Kitchen’s” 1 year “blogiversary” is coming up THIS Saturday? I really cannot believe that I have now been blogging for a year!
Please be sure to stop by on Saturday to celebrate with us! We will have a very special surprise for you!! See you this Saturday!! 🙂
Ingredients
- 3 cups of cooked shredded chicken ( I used rotisserie)
- 1 1/2 cups of green salsa verde or green enchilada sauce
- 1 4 oz. can of mild green chiles
- 1 10 oz. can of diced tomatoes
- 1/2 c. black beans
- 2 c. chihuahua cheese
- 4 cups of tortilla chips
- 1/2 cup of green salsa for the top
- 1/2 cup of chihuahua cheese for the top
- 1 cup of shredded queso fresco
- 1/2 c. chopped cilantro
Instructions
- Preheat the oven to 350 degrees
- In a large bowl, combine the first 6 ingredients.
- In a large 9x13 baking dish, layer half the chips, 1/2 the salsa mix and repeat with the remaining chips and salsa mixture.
- Top with 1/2 cup of salsa and 1/2 cup of chihuahua cheese.
- Bake in the oven for 20-25 minutes or until it is heated through and the cheese is bubbly
- Remove from the oven and top with the shredded queso cheese and cilantro.
- Serve immediately
Try these other quick meals:
We get chola quilmes from a Mexican restaurant occasionally and love them! This version looks even better with the chicken! So cheesy and so good! Pinning.
Thank you for the pin Marcie! have a great weekend! 🙂
Oh, man. Just the SOUND of this is drawing me in. This casserole looks totally amazing—I am totally in for ANYTHING Mexican! Can’t wait to try. 🙂
Sarah@WholeandHeavenlyOven recently posted…Oatmeal Chocolate Chip Cookie Pizza
Thank you Sarah!! I am the exact. same!!! 🙂
This is a Mexican recipe and therefore I automatically think it is amazing. I love Mexican food and could happily eat it every day.
Loving the sound of this!
Dannii @ Hungry Healthy Happy recently posted…Comment on Friday Favourites: My Favourite Adventures Around The World by Dannii
Thanks Dannii! I feel the same way about mexican food!! 🙂
A NEW form of Mexican food? Yes please! My whole family would GLADLY eat this dish. Thanks!
Becky Rassi recently posted…Guy Emotions
Thanks Becky. Mexican dishes are a staple in our family. And “quick” is a necessity for ME!! 😉
Renee recently posted…Chicken Chilaquiles Casserole
Looks fabulous Renee! And I am all about easy meals during the week! I think you have a winner here – and I’m anxious to try it!
Kristi @ Inspiration Kitchen recently posted…Roasted Pumpkin Seeds – 3 Flavors – Bacon, Worcestershire & Garlic, and Cajun
Thanks sweetie!! 🙂
This casserole looks fantastic, Renee! I have never tried chilaquiles but I am down with any Mexican dish especially when you transform it into an easy to whip up! Yay, happy happy blogiversary! Congrats on 1 year – woohoo 🙂
Thank you so much Kelly! I really can’t believe how fast this first year went!! 🙂
This casserole looks amazing! Love all the flavours, so delish!
Jess @ whatjessicabakednext recently posted…S’mores Marble Cheesecake
This casserole looks like the perfect comfort food, Renee! Love the fresh Mexican flavors in here!
Gayle @ Pumpkin ‘N Spice recently posted…Baked Apples with Granola
Thank you Gayle! I am all about comfort food!! 🙂
This casserole looks amazing! Mexican food is always a big hit at our house. Love using rotisserie chickens for quick and easy meals.
Christin@SpicySouthernKitchen recently posted…Mac and Cheese with Ham
Rotisserie chicken is a Godsend on busy week nights for sure!! 🙂 Thanks Christin! 🙂
Kurt and I are suckers for chilaquiles. Every time we visit Mexico I eat them like they’re going out of style. Can’t wait to make this. Yum.
Looks amazing Renee!!
Julie @ Julie’s Eats & Treats recently posted…Crock Pot Chex Mix + Giveaway
Thank you Julie!
That is such a fun word! And I LOVE the sound of this – I could eat mexican food every day of the week too!
Ashley recently posted…For My Grandpa
“Chilaquiles”: It just rolls off the tongue in such a fun way right!! 🙂
Oh my gosh we are so making this casserole Renee! It sounds amazing!
Trish – Mom On Timeout recently posted…Easy Halloween Magnetic Tray
Thank you Trish!! 🙂
This was excellent! I did add 1TBS of taco seasoning to the mixture based off an old recipe I used to follow. Just a preference though. It doesn’t need it. I will be making it again for sure.