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.
