Tex Mex Chilaquiles
Layered Tex-Mex chilaquiles made with green enchilada sauce, cooked turkey (or chicken), tortilla chips, sour cream, and shredded Monterey Jack cheese, baked until hot and topped with tomato, green onions, feta, cilantro, and black pepper.
Servings: 6 servings
Ingredients
Ingredients
- 3 cupsgreen enchilada sauce or green salsa
- 3 cupscooked turkey or chicken, shredded or cut in small pieces
- 5 ouncetortilla chips
- 1 cupsour cream
- 10 ounceMonterey Jack cheese shredded
- 1 tomato chopped (optional)
- 2 green onions chopped (optional)
- 2 tablespoonfeta cheese crumbled (optional)
- 1 tablespoonfresh cilantro chopped
- 1/4 teaspoonblack pepper or to taste
Instructions
Instructions
- Preheat the oven to 425°F (218°C). Choose an ovenproof large skillet (10–12 inches) or a 9x13-inch baking dish.
- Divide the cooked turkey, tortilla chips, sour cream, and shredded Monterey Jack cheese each into three equal portions.
- For the first layer: spread 1 cup of the green enchilada sauce evenly over the bottom of the skillet or dish. Add 1/3 of the turkey, then 1/3 of the tortilla chips, spread 1/3 of the sour cream over the chips, and sprinkle 1/3 of the cheese on top.
- Repeat the layer twice more: before each additional layer spread 1 cup of the green enchilada sauce evenly over the previous layer, then add the next 1/3 of turkey, 1/3 of chips, 1/3 of sour cream, and 1/3 of cheese, until all sauce, turkey, chips, sour cream, and cheese are used (three layers total).
- Bake in the preheated oven for 10 minutes, or until the dish is hot throughout and the cheese has melted.
- Remove from the oven and top with the 1 chopped tomato (optional), 2 chopped green onions (optional), 2 tablespoons crumbled feta (optional), 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon black pepper (or to taste).
- Serve immediately while hot.
Equipment
- 12-inch Cast Iron Skillet
Notes
If you want to use an egg for this recipe, you can either top the chilaquiles with a fried egg once they’re done cooking or you can crack an egg right on top before putting the pan into the oven.
You can use any type of meat for this recipe.
You can use queso fresco instead of feta if you prefer.
You can store this in an airtight container in the fridge for up to1 day. Unfortunately you can’t store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.
You can use any type of meat for this recipe.
You can use queso fresco instead of feta if you prefer.
You can store this in an airtight container in the fridge for up to1 day. Unfortunately you can’t store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.