Chicken Chilaquiles Casserole

This Chicken Chilaquiles Casserole is a flavor-packed twist on traditional Mexican dishes.

Spicy chicken, sautéed veggies, and crispy tortilla bits come together in a creamy, cheesy casserole that’s perfect for a crowd-pleasing brunch or dinner.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1 large onion, diced
• 2 large bell peppers, diced
• 2 large tomatoes, diced
• 2-3 dried arbol chilies, stemmed and seeded
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 8-10 corn tortillas, cut into quarters
• 1 cup grated queso fresco or Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped scallions, for garnish
• 1/4 cup sour cream, for serving
• 1/4 cup salsa, for serving

Instructions

Preheat your oven to 375°F. In a large skillet, heat the olive oil over medium-high heat.

Add the chicken and cook until browned, about 5-7 minutes.

Remove the chicken from the skillet and set aside. Add the diced onion, bell peppers, and diced tomatoes to the skillet.

Cook until the vegetables are tender, about 5 minutes.

Add the arbol chilies, cumin, smoked paprika, salt, black pepper, and cayenne pepper to the skillet and cook for 1 minute. Add the cooked chicken back to the skillet and stir to combine with the vegetable mixture.

In a large bowl, combine the tortilla quarters, chicken and vegetable mixture, and queso fresco or Monterey Jack cheese.

Mix well to combine. In a greased 9×13-inch baking dish, add half of the tortilla mixture, followed by half of the chicken and vegetable mixture.

Repeat the layers, ending with the chicken and vegetable mixture on top.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped cilantro and scallions.

Serve hot with sour cream and salsa on the side.

Notes

Make sure to use high-quality tortillas, as they will hold up better in the casserole.

If using dried arbol chilies, be sure to stem and seed them before adding to the skillet.

You can customize the level of heat in the dish by using more or less cayenne pepper.

If you like a little less heat, use only 1/8 teaspoon.

To make the casserole more substantial, add some cooked black beans, diced zucchini, or roasted sweet potatoes to the chicken and vegetable mixture.

Use leftover cooked chicken if you have some on hand – it will save you some time.

For a vegetarian version, simply omit the chicken and add more vegetables like diced zucchini, mushrooms, or roasted eggplant.

Nutrional Value

• Calories: 520
• Total Fat: 27g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 450mg
• Total Carbohydrates: 33g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 36g