Tex Mex Chilaquiles
This Tex Mex Chilaquiles is SO DELICIOUS! Crispy chips layered with savory green enchilada sauce, turkey, and melty cheese for a flavorful, comforting meal.
Servings: 4 servings
Ingredients
- 3 cups green enchilada sauce or green salsa
- 3 cups cooked turkey or chicken, shredded or cut into small pieces
- 5 ounces tortilla chips
- 1 cup sour cream
- 10 ounces Monterey Jack cheese shredded
- 1 tomato chopped, optional
- 2 green onions chopped, optional
- 2 tablespoons feta cheese crumbled, optional
- 1 tablespoon fresh cilantro chopped
- ½ teaspoon black pepper or to taste
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and a golden-brown finish.
- In a large mixing bowl, combine the cooked turkey (or chicken) with the green enchilada sauce. Stir until the meat is fully coated.
- Spread half of the tortilla chips evenly in the bottom of a large baking dish to form the crunchy foundation.
- Spoon half of the turkey and enchilada sauce mixture over the tortilla chips, distributing evenly.
- Sprinkle half of the shredded Monterey Jack cheese over the turkey mixture to create a gooey layer.
- Repeat layering with the remaining tortilla chips, turkey mixture, and finish with the remaining cheese.
- Bake the dish in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes. Top with sour cream, chopped tomatoes, green onions, crumbled feta, fresh cilantro, and sprinkle black pepper to taste. Serve warm.
Equipment
- Large baking dish
- Mixing Bowl
- Spatula
- Oven
Notes
- For a vegetarian version, substitute turkey with black beans.
- Use pepper jack cheese for a spicier kick or dairy-free cheese for dietary needs.
- To avoid soggy chips, layer just before baking and avoid letting chips sit too long in sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze well wrapped.
- Reheat in the oven at 350°F to maintain crispiness; microwaving is quicker but may soften chips.