Chilaquiles Chicken Casserole Recipe Is a High-Protein & High-Fiber Mexican Dinner (30 Minutes, 9 Ingredients) High Fiber Recipes High Protein Recipes Casseroles Mexican Recipes Chicken Recipes Dinner Budget Recipes Tex-Mex Recipes

Love chilaquiles? Traditionally, chilaquiles are a Mexican breakfast made with corn tortillas, simmered in a rich sauce and topped with eggs. This chicken chilaquiles casserole recipe turns breakfast into dinner.

This high-protein and high-fiber Mexican chicken chilaquiles casserole recipe was quick and easy to make and prep – and tasted amazing. Plus you get the health benefits of fiber and the health benefits of protein.

To make the sauce for the chilaquiles, blend two cans of tomatoes with their juice (check out the health benefits of tomatoes), one jalapeno (or more if you want it spicier), chicken broth and fresh garlic in a blender. The next step is to cook red onion in a little olive oil until soft. I didn't have cooked chicken, so I had to cook two chicken breasts in a skillet. Instead of using the olive oil, I cooked the onions in the chicken drippings, which added even more flavor. Add the tomato sauce to the onions and simmer until thickened, then stir in the cooked, shredded chicken. Pour this mixture over tortillas you've layered in an ovenproof skillet, top with cheese and bake until hot and melty.

Top the chicken chilaquiles with sliced avocado or guacamole, sour cream, fresh cilantro, sliced jalapenos, chopped tomatoes or pico de gallo, black olives, chopped red onion or whatever you'd like. I didn't think we needed a side dish with this Mexican recipe, but you could make some refried beans, cilantro-lime rice or Spanish rice to serve with it for dinner.

Cuisine: Mexican / Tex-Mex / American
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 28 ounces (2 cans) fire-roasted tomatoes or regular diced tomatoes, with liquid
• 1 jalapeno (remove seeds and ribs for less heat)
• 1 cup chicken broth
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 small red onion, chopped
• 2 cups cooked shredded chicken
• 4 cups tortilla chips
• 1 1/2 - 2 cups shredded cheddar cheese, colby jack, Monterey Jack or your favorite cheese

Here's how to make it: 

1. Put the tomatoes, jalapeno, garlic and chicken broth into a blender. Season with salt and pepper.
2. Blend until smooth.
3. Heat the olive oil in a skillet. Add the red onion and cook until soft, about 2 minutes.
4. Pour the tomato mixture into the skillet with the onions. Gently simmer until thickened, about 10 minutes.
5. Add the chicken and stir to combine. Turn off the heat.
6. Put the tortilla chips onto the bottom of an ovenproof skillet or casserole dish. (I used a cast iron skillet. You can use a bag or store-bought tortilla chips or homemade tortilla chips for this recipe. I made homemade air fryer corn tortilla chips for this recipe, and it was definitely worth the extra time.)
7. Spoon the tomato and chicken mixture over the chips.
8. Top with the shredded cheese.
9. Bake in a preheated 350-degree F oven for about 10 minutes.
10. Spoon onto plates and top with desired toppings. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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