Tex Mex Chilaquiles
Layered Tex-Mex chilaquiles made with green enchilada sauce (or salsa), cooked turkey or chicken, tortilla chips, sour cream and Monterey Jack cheese, baked until hot and melted and topped with optional fresh garnishes.
Servings: 6 servings
Ingredients
Ingredients
- 3 cupsgreen enchilada sauce or green salsa
- 3 cupscooked turkey or chicken, shredded or cut in small pieces
- 5 ouncetortilla chips
- 1 cupsour cream
- 10 ounceMonterey Jack cheese shredded
- 1 tomato chopped (optional)
- 2 green onions chopped (optional)
- 2 tablespoonfeta cheese crumbled (optional)
- 1 tablespoonfresh cilantro chopped
- 1/4 teaspoonblack pepper or to taste
Instructions
Instructions
- Preheat oven to 425°F (220°C).
- Lightly spray a large oven-safe skillet with cooking spray.
- Divide the ingredients for the layers: split the 3 cups green enchilada sauce into three 1-cup portions; split the 3 cups cooked turkey into three 1-cup portions; split the 5 ounces tortilla chips into three roughly equal portions; divide the 1 cup sour cream into three 1/3-cup portions; divide the 10 ounces Monterey Jack cheese into three even portions.
- Assemble the first layer: spread 1 cup of the green enchilada sauce in the bottom of the skillet, sprinkle 1 portion (1 cup) of the turkey evenly over the sauce, scatter 1 portion of the tortilla chips over the turkey, dollop or spread 1/3 cup sour cream evenly over the chips, then sprinkle 1 portion of the shredded Monterey Jack cheese on top.
- Repeat the layering process two more times (sauce, turkey, chips, sour cream, cheese), ending with the cheese on top so there are three complete layers.
- Bake in the preheated oven for about 10 minutes, or until the dish is hot throughout and the cheese is melted.
- Remove from the oven and top with the optional garnishes: 1 chopped tomato (if using), 2 chopped green onions, 2 tablespoons crumbled feta cheese, 1 tablespoon chopped fresh cilantro, and 1/4 teaspoon black pepper (or to taste).
- Serve immediately while hot.
Equipment
- 12-inch Cast Iron Skillet
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 to1 day. Unfortunately you can’t store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.
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 to1 day. Unfortunately you can’t store this in the freezer so be sure to eat this right away. These chilaquiles are best when fresh.