Chicken Chilaquiles Enchilada Casserole Recipe Makes Shortcut Cooking Magic (5 Ingredients, 15 Minutes) by Donna John
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Mexican food for dinner makes me happy. So does a shortcut recipe that's on the table in about 15 minutes. This chicken chilaquiles enchilada casserole recipe has almost no prep and cooks quickly on the stovetop. The high-protein recipe is loaded with Mexican flavors, different textures and cheesy goodness. This skillet casserole recipe is a keeper that will be on my dinner table often.
If you love chilaquiles and taco casseroles, this Tex-Mex recipe is for you. Here is your very short shopping list for this cheesy high-protein Mexican casserole: cooked chicken (a great way to use up leftover chicken), onion, a can of enchilada sauce, tortilla chips and a Mexican cheese. Optional ingredients are a can of chopped green chiles and fresh cilantro (check out the health benefits of cilantro). For serving, think of anything you'd like on your tacos, from jalapenos to guacamole to pico de gallo to sour cream. That part is up to you.
Variation: After making this red enchiladas recipe, I had some enchilada seasoning in my pantry. For even more flavor, you could sprinkle some in with the enchilada sauce or even make homemade enchilada sauce. You could also use shredded beef or even cooked ground beef instead of chicken.
Serve the chilaquiles casserole for dinner with your favorite toppings and side dishes. I served mine topping with jalapenos, sour cream, fresh guacamole and pico de gallo and more fresh cilantro. Next time I will make a batch of my jalapeno crema to drizzle on top.
Cuisine: Mexican / Tex-Mex
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 1 onion, chopped
- 2 - 3 cups cooked chicken breast, shredded
- 14 ounces (1 can) red enchilada sauce
- 4 ounces (1 can) chopped green chiles (optional)
- 6 ounces tortilla chips(preferably thick-cut tortilla chips)
- 1 - 1 1/2 cups Monterey Jack cheese, grated
- fresh cilantro, chopped (optional)
Topping Ideas
- pico de gallo
- avocado, sliced
- guacamole
- sour cream
- pickled jalapenos or fresh jalapenos, sliced
Here's how to make it:
- Heat a drizzle of cooking oil in a skillet, preferably an oven-proof skillet. (I used a cast iron skillet.) Add the onion and cook until soft. Add the cooked chicken, enchilada sauce and chopped green chiles, if using. Stir to combine and gently simmer about 5 minutes.
- Add the tortilla chips. (Thick-cut tortilla chips will hold up better than thin chips.)
- Stir gently to combine. (Try not to break the chips as you stir.)
- Top with the grated cheese. (I used Monterey Jack cheese, but you could use cheddar, a Mexican blend or your favorite Mexican cheese.)
- To melt the cheese, either cover with a lid or pop the skillet under the broiler for a minute or two. (If you use the broiler, make sure your skillet is oven-proof, or transfer the mixture to a baking dish.)
- Garnish with fresh cilantro, if desired.
- Serve with desired toppings. Store any leftovers in an airtight container and reheat in the microwave. This recipe is best served right away to keep the chips from getting soggy.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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