This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 400 degrees F (200 degrees C).

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  • Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.

  • Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.

  • Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

Nutrition Facts

388 calories; 26 g total fat; 71 mg cholesterol; 430 mg sodium. 20.8 g carbohydrates; 19.4 g protein; Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2011
very very good! I did not have any tortilla chips so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and baked. Thanks for a really tasty recipe! Read More
(37)

Most helpful critical review

Rating: 3 stars
12/07/2011
more real if you blend 1 large tomato 1/2 a serrano chile 1 small garlic & a bunch of cilantro leaves with enough water. You fry this with little oil and chicken boullion until it thickens in this mix you place whatever...chicken tuna ham... Your chips of fried tortilla pieces you serve on a dish and you pour the sauce with the meat on top. You can add cheese to it. Read More
(6)
105 Ratings
  • 5 star values: 70
  • 4 star values: 19
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
01/25/2011
very very good! I did not have any tortilla chips so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and baked. Thanks for a really tasty recipe! Read More
(37)
Rating: 5 stars
01/25/2011
very very good! I did not have any tortilla chips so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and baked. Thanks for a really tasty recipe! Read More
(37)
Rating: 5 stars
03/11/2010
This one's a keeper! Used Queso Quesadilla Cheese (triple redundancy) and mixed it right into the sour cream and enchilada sauce mixture then layered it with the rest of the ingredients. Didn't need any other tweaking not even salt! P.S. No need to thaw the corn first. WE LOVED THIS DISH! Read More
(35)
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Rating: 5 stars
06/01/2009
Delicious!! I made this before any reviews were made and WOW!! I made a few changes to the recipe - I used mozzarella instead of monterey jack and I made my own enchilada sauce so it was red not green. Very tasty and mexican. Leftovers were excellent the next day! Read More
(26)
Rating: 5 stars
05/18/2010
This was really good! I had some chicken and chorizo that I needed to use or toss and came across this recipe. I typically follow the recipe the first time I make something so I have a handle on what it is supposed to taste like but I did have to make a few changes based on what I had on hand. I only had one can of enchilada sauce (10 oz) so I used some salsa verde that I had to make up the difference. I also used canned corn (drained) since I didn't have frozen. Next time I make this (and I WILL be!) I think I'll add some black beans in and then toss some green onions on top. Easy and tasty! Thank you Carrie Ann! Read More
(16)
Rating: 5 stars
06/02/2009
Made this tonight for supper and got rave reviews from my husband he;s already requested that we have it again! I used fat free sour cream and had 4 blend mexican cheese so used that and had canned corn so used that rather than frozen. Instead of layering the different items I mixed everything together including 2/3 of the cheese then put it all into the baking dish and sprinked the rest of the cheese on top along with some sliced up black olives. Thank you for a very good quick and easy recipe that we will be fixing often. This would be a good dish to fix up ahead of time for a pot luck! Read More
(13)
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Rating: 5 stars
06/22/2009
Aside from the instructions not specifying to thaw the frozen corn (which some may find confusing) this is outstanding! We love it and will make it many times over! Read More
(13)
Rating: 5 stars
04/15/2011
This is awesome! I added black beans with the corn the second time I made it and WOW what a difference it makes! Read More
(9)
Rating: 5 stars
06/02/2009
YUM! My husband came home from the grocery store one night with chorizo I had no clue what to do with it. Found this recipe and couldn't wait to try it. I can't wait to eat leftovers for lunch tomorrow and I am not a leftover kind of person. Read More
(8)
Rating: 5 stars
02/14/2011
Very quick and easy recipe. It won rave reviews from my family. I served the corn on the side to satisfy the fussy ones in the family. I would suggest topping the meat layer with some of the cheese and sauce as well. I used an 8"x 8" casserole dish. Delicious! Read More
(8)
Rating: 3 stars
12/07/2011
more real if you blend 1 large tomato 1/2 a serrano chile 1 small garlic & a bunch of cilantro leaves with enough water. You fry this with little oil and chicken boullion until it thickens in this mix you place whatever...chicken tuna ham... Your chips of fried tortilla pieces you serve on a dish and you pour the sauce with the meat on top. You can add cheese to it. Read More
(6)