Traditionally, chilaquiles are a Mexican breakfast made with corn tortillas, simmered in a rich sauce and topped with eggs. This chicken chilaquiles casserole recipe turns breakfast into dinner. These Mexican chicken chilaquiles were quick and easy to make and prep — and tasted amazing.

To make the sauce for the chilaquiles, blend two cans of tomatoes with their juice, one jalapeno (or more if you want it spicier), chicken broth and fresh garlic in a blender. The next step is to cook red onion in a little olive oil until soft. I didn’t have cooked chicken, so I had to cook two chicken breasts in a skillet. Instead of using the olive oil, I cooked the onions in the chicken drippings, which added even more flavor. Add the tomato sauce to the onions and simmer until thickened, then stir in the cooked, shredded chicken. Pour this mixture over tortillas you’ve layered in an ovenproof skillet, top with cheese and bake until hot and melty.

You can use a bag or store-bought tortilla chips or homemade tortilla chips for this recipe. I made homemade air fryer corn tortilla chips for this recipe, and it was definitely worth the extra time. As for the cheese, use whatever you like! I used colby jack, but cheddar, quesadilla, Monterey Jack or any Mexican melting cheese would work.

Top the chicken chilaquiles with sliced avocado or guacamole, sour cream, fresh cilantro, sliced jalapenos, chopped tomatoes or pico de gallo, black olives, chopped red onion or whatever you’d like. I didn’t think we needed a side dish with this Mexican recipe, but you could make some refried beans, cilantro-lime rice or Spanish rice to serve with it for dinner.

Cuisine: Mexican
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients

• 2 cans (14 ounces each) fire-roasted tomatoes or regular diced tomatoes, with liquid
• 1 jalapeno (remove seeds and ribs for less heat)
• 1 cup chicken broth
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 small red onion, chopped
• 2 cups cooked shredded  chicken
• 4 cups tortilla chips
• 1 1/2 – 2 cups shredded cheddar cheese, colby  jack, Monterey Jack or your favorite cheese

Here’s how to make it:  

1. Put the tomatoes, jalapeno, garlic and chicken broth into a blender. Season with salt and pepper.
2. Blend until smooth.
3. Heat the olive oil in a skillet. Add the red onion and cook until soft, about 2 minutes.
4. Pour the tomato mixture into the skillet with the onions. Gently simmer until thickened, about 10 minutes.
5. Add the chicken and stir to combine. Turn off the heat.
6. Put the tortilla chips onto the bottom of an ovenproof skillet or casserole dish. (I used a cast iron skillet.)
7. Spoon the tomato and chicken mixture over the chips.
8. Top with the shredded cheese.
9. Bake in a preheated 350-degree F oven for about 10 minutes.
10. Spoon onto plates and top with desired toppings.

Credit: 30Seconds