Chilaquiles With Chicken, Tomatoes, and Cheese

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“This might be considered a "Mexican lasagna." Layers of tortilla chips, sauce, chicken (or other meat), and, of course, cheese, bake into a tasty casserole. This is an excellent dish to use leftover chicken, turkey, beef, or hamburger. Or you may want to cook up meat specially to use in this casserole. Either way, you'll be delighted with the meal that results. Recipe is from "Dad's Own Cookbook" by Bob Sloane.”

Ingredients Nutrition

  • 1 (23 ounce) can crushed tomatoes
  • 1 (8 ounce) jarred taco sauce, choose your favorite heat
  • 12 cup canned chicken broth (or use or 1/2 bouillon cube dissolved in 1/2 cup hot water)
  • 1 (1 1/2 ounce) envelope taco seasoning mix
  • 1 (12 ounce) bagunsalted tortilla chips
  • 2 cups cooked chicken, cut into 1/2-incch strips (or use cooked hamburger, stead or turkey)
  • 1 34 cups cheddar cheese, grated (or use Monterey jack cheese)


  1. Preheat the oven to 350 degrees F. Lightly oil an 11 x 17-inch glass baking dish and reserve.
  2. Pour tomatoes, taco sauce, chicken broth, and seasoning mix into a large frying pan. Over high heat, cook until mixture begins simmering. Reduce heat to medium low and cook the mixture about 5 minutes. Turn off heat and reserve this sauce.
  3. Break half of the tortilla chips into the reserved 11 x 17-inch baking dish. Spread them out over the bottom of the dish.
  4. Spoon half of the reserved sauce over the tortilla chips. Spread half of the chicken over the sauce. Sprinkle half the cheese over the chicken.
  5. Then repeat the layers: broken chips, sauce, chicken, and cheese using up all ingredients.
  6. Bake, uncovered, in center of preheated oven for 25 minutes. Let stand for 5 minutes before serving.

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