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Chicken Chilaquiles Verde with Baked Eggs in a cast iron pan
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5 from 2 votes

Chicken Chilaquiles Casserole

My Chicken Chilaquiles Casserole is a showstopper, filled with tortilla chips, tomatillo salsa, and chicken, then topped with eggs for a quick and zesty breakfast!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Brunch
Cuisine: Mexican
Servings: 6 Servings
Calories: 445kcal
Author: Cynthia

Ingredients

Tomatillo Salsa (Salsa Verde)

  • 1 ½ lb tomatillos, washed after removing husks (about 8-10 medium tomatillos)
  • 1 medium onion, cut in wedges
  • 2 small jalapeños, stems removed
  • 6 garlic cloves
  • 1 to 2 tablespoon honey
  • ½ teaspoon kosher or sea salt
  • Juice of lime
  • ½ cup cilantro leaves and stems about ½ a small bunch

The ‘Stuff’ in the Chilaquiles

  • 4 cups tortilla chips (you can fry or bake your own or use store bought)
  • 2 cups shredded chicken (You can use leftover chicken, a rotisserie chicken, or cook a couple of breasts or thighs the night before)
  • 1 cup shredded colby jack or pepper jack cheese
  • 6 eggs

Garnish (Use any or all of the below. I used all because I GO HARD)

  • Cilantro
  • Sliced radishes
  • Sliced Avocado
  • Sour cream
  • Queso fresco
  • Crushed red pepper flakes
  • Cracked black pepper

Instructions

  • Set oven rack on the second setting from the top. Preheat the oven to broil. Spray a large sheet pan with non stick spray. 
Place the tomatillos, onion, and jalapeño on the prepared sheet pan. Broil for about 10-12 minutes, tossing and turning the vegetables once while roasting. Add the garlic to the pan and broil another 5 minutes.
  • The vegetables will have some charring, will have released their juices, and will be softened when ready. Cool on the pan for a few minutes, then add to a food processor or blender along with salt, lime juice, honey, cilantro and ¼ cup water. Blend or process to a course purée. Taste for salt adjustment. Add more broth if you want it thinner, but keep in mind that it will thicken a bit as it cools. It should be about the thickness of a chunky salsa. If very acidic add a touch more honey.
  • Preheat oven to 425° Add chips to an oven safe pan (I used my 12 inch cast iron) and ladle sauce over top. Toss gently to mix, taking care not to break the chips. Top with cheese and then chicken. Using a large spoon, press nesting areas into the top of the tortilla chips to make room for the eggs. Crack each egg into a ramekin or small bowl and gently tip each egg into its nest. Cover pan with a lid or aluminum foil and place in oven for 7-10 minutes or until the whites are almost set. Uncover and allow to cook for a few more minutes, to brown the edges of the chips a bit. Remove pan from oven. Garnish chilaquiles with avocado, radishes, cilantro, and queso fresco. Sprinkle with crushed red pepper flakes and cracked black pepper if desired. Serve with lime wedges.

Notes

  • The tomatillo salsa is incredibly simple to make, and the whole dish can come together easily in less than an hour. But in a pinch, you can also find a fantastic salsa verde at the Mega Market. Rick Bayless has a delicious one, and so does Guy Fieri. You'll need at least 2 cups.
  • If you prefer your chilaquiles as crispy as possible, skip the baking, fry your eggs separately, and serve them on top of individual servings. Garnish as desired. I like them both ways, so I’ll leave that decision up to you.

Nutrition

Calories: 445kcal | Carbohydrates: 64g | Protein: 32g | Fat: 42g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 837mg | Potassium: 915mg | Fiber: 9g | Sugar: 7g | Vitamin A: 832IU | Vitamin C: 26mg | Calcium: 380mg | Iron: 4mg