Description
A Mexican baked casserole combining crispy corn tortilla chips, shredded chicken, spicy sauce, melted cheese, and eggs for a protein-packed, weeknight-friendly dish.
Ingredients
16 oz corn tortilla chips
28 oz red enchilada sauce
2 cups shredded chicken
6 scrambled eggs
4.5 oz green chiles
4 oz queso fresco or crumbled feta (halal substitute)
8 oz shredded Monterey Jack cheese
2 tbsp Mexican crema or sour cream
Pico de gallo (to taste)
1/4 cup fresh chopped cilantro
Instructions
Preheat oven to 400°F (205°C)
Line a 9×13 inch baking dish with parchment paper
Coat the dish with 1/4 cup enchilada sauce
In a bowl, combine scrambled eggs, chicken, drained green chiles, and 1/2 the remaining sauce
Spread half the chips in the dish, then layer the chicken mixture
Top with half the queso fresco and Monterey Jack
Drizzle 1/3 cup sauce and 1 tsp crema
Repeat layers: chips, chicken mixture, remaining cheese, sauce, and crema
Bake for 20 minutes until bubbly and hot
Top with crema, cilantro, and pico de gallo before serving
Notes
For halal option, substitute queso fresco with crumbled feta cheese
No pork, bacon, or alcohol used
Use pre-fried or fresh corn chips as needed
Leftovers reheat well for lunches
- Prep Time: 15
- Cook Time: 20
- Category: trends
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg