These Tex Mex Chilaquiles can be on your table in just 20 minutes and are perfect for breakfast or brunch! These chilaquiles are loaded with turkey and topped with cheese and green enchilada sauce.

Now when I first heard about chilaquiles I thought ‘aren’t they just nachos?’ but in this case I was glad I was wrong. Nachos are snacks meant to be shared with a crowd. Chilaquiles are a heavier dish that are bound to get a bit messier, so devour them with a fork ideally.

What are chilaquiles?

Have you ever tried them before? Chilaquiles are usually corn tortillas cut into quarters and fried, then poured with green or red sauce and cooked until softened. Shredded chicken is sometimes added and is usually garnished with cream, shredded queso fresco, and avocado slices. They are also usually served with refried beans or eggs, which is why they are usually eaten for breakfast or brunch.

If you’ve seen these treats on menus before but been afraid to order them because you’re not sure of the pronunciation, I’ve got you covered. Pronounced Cheel – AY – Keel – Ayes. Look at that, now you are ready to make and order them until you are satisfied!

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Enchilada Sauce – Both green enchilada sauce and salsa verde work well.
• Protein: Turkey or chicken cooked and shredded or cut into small pieces.
• Tortilla Chips – Feel free to use any kind you like!
• Cheese – Freshly grated Monterey Jack cheese. Today we will also be using finely crumbled crumbled feta.
• Tomato – Cut into nice thin cubes to place on top.
• Onion – We want to cut some green onions into nice, fine cubes to sprinkle on top.
• Cilantro – Feel free to skip this if you are not a fan of this fresh herb. Chop very finely and sprinkle on top.
• Seasoning – Freshly ground black pepper.

How to make Tex-Mex chilaquiles

• Preheat your oven: to 425 degrees F.
• Layer chilaquiles: Spray a large skillet with cooking spray. Spread 1 cup of the green enchilada sauce on the bottom of the pan then begin layering with 1/3 of the turkey, 1/3 of the tortilla chips, top with 1/3 of the sour cream and 1/3 of the cheese. Repeat with remaining enchilada sauce, turkey, French fries, sour cream, and cheese 2 more times, for a total of 3 layers of each ingredient.
• Finish the dish: Bake for 10 minutes or until hot on the inside and all the cheese has melted. Top with diced tomatoes, green onions, feta cheese, cilantro, and black pepper. Serve while hot.

Make your own enchilada sauce

I have a great recipe on the blog for making your own enchilada sauce here, however my recipe is for red sauce. If you’re looking to go green, simply replace the tomatoes with canned diced green chiles.

make your own sauce

Although my recipe calls for green enchilada or green sauce, you can definitely use regular red sauce, which I have a recipe for here. The salsa fresca is super fresh and is a perfect complement to this dish.

Leftovers

You can store it in an airtight container in the fridge for up to 1 day. Unfortunately you can’t keep it in the freezer, so be sure to eat it right away. These chilaquiles are best when they are fresh.

More Amazing Mexican Dishes to Try:

Before you start! If you do this, please leave a comment and rate to let us know if you liked this recipe! This helps our business thrive and continue to provide free prescriptions.

Chilaquiles Tex-Mex

Prepare 10 minutes minutes

Cook 10 minutes minutes

Total 20 minutes minutes

These Tex Mex Chilaquiles can be on your table in just 20 minutes and are perfect for breakfast or brunch! These chilaquiles are loaded with turkey and topped with cheese and green enchilada sauce.

Kitchen ModePrevent your screen from darkening

Instructions

• Preheat your oven to 425 degrees F.
• Spray a large skillet with cooking spray. Spread 1 cup of the green enchilada sauce on the bottom of the pan then begin layering with 1/3 of the turkey, 1/3 of the tortilla chips, top with 1/3 of the sour cream and 1/3 of the cheese. Repeat with remaining enchilada sauce, turkey, French fries, sour cream, and cheese 2 more times, for a total of 3 layers of each ingredient.
• Bake for 10 minutes or until hot inside and all cheese has melted.
• Top with diced tomatoes, green onions, feta cheese, cilantro, and black pepper.
• Serve while hot.

Grades

• If you want to use an egg for this recipe, you can top the chilaquiles with a fried egg once they’re ready to cook, or you can crack an egg right on top before putting the pan in 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 it in an airtight container in the fridge for up to 1 day. Unfortunately you can’t keep it in the freezer, so be sure to eat it right away. These chilaquiles are best when they are fresh.
• Please note that nutritional information is a rough estimate and can vary greatly depending on the products used.

Nutritional information

Calories: 565 kcal (28%) Carbohydrates: 28 g (9%) Protein: 37 g (74%) Fat: 33 g (51%) Saturated Fat: 16 g (100%) Cholesterol: 143 mg (48%) Sodium : 1560 mg (68%) Potassium: 370 mg (11%) Fiber: 3 g (13%) Sugar: 10 g (11%) Vitamin A: 1665 IU (33%) Vitamin C: 6.3 mg (8% ) Calcium: 478 mg (48%) Iron: 2.6 mg ( 14%)

Notice: Nutrition is automatically calculated for your convenience. Where relevant, we recommend using your own nutritional calculations.