Chilaquiles – Chicken and Tortilla Casserole -Recipe

Chilaquiles on a plate.

RECIPE TYPE: Breakfast, Main Dish
SERVES: 6 – 8
PREP TIME 10 minutes
COOK TIME: 30 minutes


  • 3 to 4 cups tortilla chips, broken
  • 1 ½ cups cooked, chopped chicken
  • 1 ½ cups shredded cheese
  • 2/3 cup frozen (or canned, drained) corn kernels
  • 1 small tomato, diced (or 1/2 cup diced canned tomatoes)
  • ½ cup chopped onion
  • 1 can (16-oz.) green or red enchilada sauce
  • 4 eggs, beaten


  1. Preheat the oven to 350°F.  In an 8×8-inch casserole dish, layer tortilla chips with chicken, onion, tomato, corn, and 1/2 of the cheese, top with more chips, and save the remaining cheese for the top.
  2. Mix enchilada sauce with eggs pour sauce slowly over the chips and press into spaces.  Top with remaining cheese.
  3. Bake at 350°F for 20 to 30 minutes, or until cheese melts.  Let cool for 10 minutes before serving.  Serve with toppings of sour cream, salsa, and guacamole if desired.

Download the Recipe as a PDF

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