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.
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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%)
