Tex Mex Chilaquiles
This post may contain affiliate links. Please read my disclosure policy.
These Tex Mex Chilaquiles can be on your table in only 20 minutes and are perfect for breakfast or brunch! These chilaquiles are loaded with turkey and smothered with cheese and green enchilada sauce.
Tex Mex Chilaquiles
Now when I first heard of chilaquiles I thought ‘aren’t those just nachos?’, but in this instance I was glad to be wrong. Nachos are finger food meant to be shared with a crowd. Chilaquiles are a heavier dish that is bound to get a bit more messy so they’re ideally devoured with a fork.
So why are they a fork friendly food rather than finger friendly? Well to start off with our chilaquiles are going to be smothered in either enchilada sauce or a green salsa, topped with tender shredded chicken and then bathed in melted cheese and gooey feta. All those flavors are really going to get to know each other in our skillet which will create a saucy, soupy, crispy concoction!
What Are Chilaquiles?
Have you guys ever had them before? Chilaquiles are usually corn tortillas cut in quarters and fried, then green or red salsa is poured over them, and cooked until softened. Sometimes pulled chicken is added and they’re usually garnished with crema, shredded queso fresco and avocado slices. They are also usually served with refried beans or eggs, which is why they are commonly eaten at breakfast or brunch.
If you’ve seen these tasty treats on menus before but have been afraid to order them because you’re unsure about the pronunciation, I’ve got you covered. It’s pronounced Cheel – AY – Keel – Ayes. Look at that, now you’re ready to make and order these till your heart’s content!
What Is Tex Mex?
It’s also known as Mexican American cuisine, it was originated in Texas and combines all those fresh lively flavors that we associate with Mexican cuisine. But it combines all the rich huge portions that we know and love from Texas. Overall this dish is one I encourage you to have some fun with, so let’s get cookin!
Ingredients In Tex Mex Chilaquiles
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Enchilada sauce – Either green enchilada sauce or green salsa works just fine.
- Protein – Either turkey or chicken cooked and either shredded or cut into small pieces.
- Tortilla chips – Feel free to use any kind you’d like!
- Cheese – Monterey Jack cheese freshly shredded. We’re also going to be using feta cheese today crumbled up nice and fine.
- Tomato – Diced up nice and fine to be layered over top.
- Onion – We want to dice up some green onions nice and fine to be sprinkled over top.
- Cilantro – Feel free to omit if you’re not a fan of this fresh herb. Chop it up nice and fine and sprinkle over top.
- Seasoning – Black pepper freshly cracked.
How To Make Tex Mex Chilaquiles
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Preheat your oven: To 425 F degrees.
- Layer the chilaquiles: Spray a large skillet with cooking spray. Spread 1 cup of the green enchilada sauce on the bottom of the skillet then start layering with 1/3 of the turkey, 1/3 of the tortilla chips, top with 1/3 of the sour cream and 1/3 of the cheese. Repeat with remaining enchilada sauce, turkey, chips, sour cream and cheese 2 more times, to make a total of 3 layers of each ingredient.
- Finish the dish: Bake for 10 minutes or until hot inside and all the cheese has melted. Top with chopped tomatoes, green onions, feta cheese, cilantro and black pepper. Serve while hot.
Making Your Own Enchilada Sauce
I have a great recipe on the blog for making your own enchilada sauce here, however my recipe is for red sauce. If you’re looking to make green just sub the tomatoes out for canned diced green chilies.
Making Your Own Salsa
Although my recipe calls for either green enchilada or green salsa you can definitely still use regular old red salsa, which I have a recipe for right here. Fresh salsa is super fresh and such a perfect addition to this dish.
What Else Can I Use In My Chilaquiles?
This quasi nacho dish is like a blank canvas for incorporating tons of fresh flavors so go wild!
- Avocado
- Creme fraiche
- Cotijo cheese
- Chopped red onion
- Fresh chilies
- Garlic cloves
- Fry up some eggs and serve on top for a super delicious breakfast-y spin
- Refried beans
- Chorizo
Storing Leftover Chilaquiles
You can store this in an airtight container in the fridge for up to 1 day. Unfortunately you can’t store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.
More Incredible Mexican Dishes To Try:
- Tres Leches Cake
- Taco Lasagna
- Crockpot Pork Carnitas
- Beef Tamale Casserole
- Antojitos
- Mini Mexican Street Corn Tacos
- 3 Ingredient Mexican Rice
- Mexican Chicken And Rice Salad
- Mexican Stuffed Peppers
Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram
Tex Mex Chilaquiles
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Serves: 6
These Tex Mex Chilaquiles can be on your table in only 20 minutes and are perfect for breakfast or brunch! These chilaquiles are loaded with turkey and smothered with cheese and green enchilada sauce.
Equipment
Ingredients
- 3 cups green enchilada sauce or green salsa
- 3 cups cooked turkey or chicken, shredded or cut in small pieces
- 5 oz tortilla chips
- 1 cup sour cream
- 10 oz Monterey Jack cheese shredded
- 1 tomato chopped (optional)
- 2 green onions chopped (optional)
- 2 tbsp feta cheese crumbled (optional)
- 1 tbsp fresh cilantro chopped
- 1/4 tsp black pepper or to taste
Instructions
- Preheat your oven to 425 F degrees.
- Spray a large skillet with cooking spray. Spread 1 cup of the green enchilada sauce on the bottom of the skillet then start layering with 1/3 of the turkey, 1/3 of the tortilla chips, top with 1/3 of the sour cream and 1/3 of the cheese. Repeat with remaining enchilada sauce, turkey, chips, sour cream and cheese 2 more times, to make a total of 3 layers of each ingredient.
- Bake for 10 minutes or until hot inside and all the cheese has melted.
- Top with chopped tomatoes, green onions, feta cheese, cilantro and black pepper.
- Serve while hot.
Video
Recipe 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 to 1 day. Unfortunately you can't store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 565kcal (28%)Carbohydrates: 28g (9%)Protein: 37g (74%)Fat: 33g (51%)Saturated Fat: 16g (100%)Cholesterol: 143mg (48%)Sodium: 1560mg (68%)Potassium: 370mg (11%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 1665IU (33%)Vitamin C: 6.3mg (8%)Calcium: 478mg (48%)Iron: 2.6mg (14%)
The southern chef says
We are originally from Texas and love this recipe. Use A can of rotel and green chilies to spice up a bit more but every recipe I use of yours is great!
Kelly says
I’ve never heard of chilaquiles but thank you so much for the introduction! They look amazing!
Joanna Cismaru says
Let me know how you like them if you try them!
Mehndi says
I made this week it was great
Joanna Cismaru says
So glad you liked it, Mehndi!
Maria @ kitchenathoskins says
Lovely festive colors! Looks delicious
Sara @ Last Night's Feast says
I’ve been dying to make chilaquiles for months now! Thanks for the simple recipe