Description
A Mexican-inspired casserole combining crunchy corn chips, enchilada sauce, tender chicken, and melty cheese for a crowd-pleasing, hassle-free meal.
Ingredients
16 ounces corn tortilla chips
28 ounces red enchilada sauce
2 cups shredded or cubed chicken
6 eggs
4.5 ounces chopped green chiles
4 ounces queso fresco
8 ounces Monterey Jack cheese
2 tablespoons Mexican crema (or plain Greek yogurt)
1 cup pico de gallo (for garnish)
Instructions
Preheat oven to 375°F (190°C)
In a 9×13-inch baking dish, arrange chips in a single layer
Spread enchilada sauce evenly over chips
Top with shredded chicken
Add lightly scrambled eggs (not browned)
Mix drained green chiles with remaining sauce and crema
Spread over chicken layer
Sprinkle with crumbled queso fresco and shredded Monterey Jack cheese
Bake for 20 minutes until bubbling and golden
Let rest 5 minutes before garnishing with pico de gallo
Notes
Use sturdy restaurant-style tortilla chips for best results
Rotisserie chicken saves time and adds flavor
Substitute feta cheese for queso fresco if unavailable
Add chopped cilantro for extra freshness
Cover and refrigerate leftovers for 3-4 days
- Prep Time: 20
- Cook Time: 20
- Category: Trend Recipes
- Method: Baking
- Cuisine: Mexican