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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.
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.
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!
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
- 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.
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
- Mini Mexican Street Corn Tacos
- 3 Ingredient Mexican Rice
- Mexican Chicken And Rice Salad
- Mexican Stuffed Peppers
- 3 cups green enchilada sauce ( or green salsa)
- 3 cups cooked turkey ( or chicken, shredded or cut in small pieces)
- 5 ounce tortilla chips
- 1 cup sour cream
- 10 ounce Monterey Jack cheese (shredded)
- 1 tomato (chopped (optional))
- 2 green onions (chopped (optional))
- 2 tablespoon feta cheese (crumbled (optional))
- 1 tablespoon fresh cilantro (chopped)
- 1/4 teaspoon black pepper (or to taste)
- 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.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.