DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Appetizer
CUISINE:
Mexican
DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Appetizer
CUISINE:
Mexican
Sheet Pan Chicken Chilaquiles
Sheet Pan Chicken Chilaquiles are a crispy, cheesy, and crowd-pleasing twist on a classic Mexican dish! This one-pan wonder layers tortilla chips with shredded chicken tossed in enchilada sauce, black beans, and a generous sprinkle of shredded cheese. Baked until bubbly and golden, it's topped with your choice of crumbled Cotija or queso fresco, sour cream, chopped cilantro, sliced avocado or guacamole, red onion, and fresh or pickled jalapeño slices. Perfect for brunch, game day, or a quick weeknight dinner that’s as easy as it is delicious.
Sheet Pan Chicken Chilaquiles
Sheet Pan Chicken Chilaquiles are a crispy, cheesy, and crowd-pleasing twist on a classic Mexican dish! This one-pan wonder layers tortilla chips with shredded chicken tossed in enchilada sauce, black beans, and a generous sprinkle of shredded cheese. Baked until bubbly and golden, it's topped with your choice of crumbled Cotija or queso fresco, sour cream, chopped cilantro, sliced avocado or guacamole, red onion, and fresh or pickled jalapeño slices. Perfect for brunch, game day, or a quick weeknight dinner that’s as easy as it is delicious.
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Difficulty Level:
Easy
Serves:
4
Course:
Appetizer
Cuisine:
Mexican
INGREDIENTS
1 (12.5-ounce) can Chunk Chicken Breast, drained well
2 cups red or green enchilada sauce, divided
10 ounces tortilla chips
1 ½ cups shredded cheese, such as Cheddar, Jack, or Mexican blend
1 (15.5-ounce) can black beans, rinsed and drained
Assorted toppings, such as crumbled Cotija cheese or queso fresco, sour cream, chopped cilantro, sliced fresh avocado or guacamole, chopped red onion, and fresh or pickled jalapeño slices
INGREDIENTS
1 (12.5-ounce) can Chunk Chicken Breast, drained well
2 cups red or green enchilada sauce, divided
10 ounces tortilla chips
1 ½ cups shredded cheese, such as Cheddar, Jack, or Mexican blend
1 (15.5-ounce) can black beans, rinsed and drained
Assorted toppings, such as crumbled Cotija cheese or queso fresco, sour cream, chopped cilantro, sliced fresh avocado or guacamole, chopped red onion, and fresh or pickled jalapeño slices
INSTRUCTIONS
Preheat oven to 400°F. Line a sheet pan with parchment paper. In a small mixing bowl, toss chicken with ½ cup enchilada sauce. In a large mixing bowl, toss tortilla chips with remaining 1½ cups of sauce. Layer half of tortilla chips onto prepared sheet pan. Sprinkle with half of shredded cheese and half of beans. Repeat layering with remaining chips, beans, and cheese. Top with chicken. Bake until warmed through and cheese is melted, about 5-8 minutes. Garnish with preferred toppings and serve warm.
ESTIMATED NUTRITIONAL VALUES
Calories ~3,150 kcal
Protein ~152 g
Fat ~152 g
Carbohydrates ~262 g
Fiber ~30–35 g
Sodium ~4,500–5,000 mg
INSTRUCTIONS
Preheat oven to 400°F. Line a sheet pan with parchment paper. In a small mixing bowl, toss chicken with ½ cup enchilada sauce. In a large mixing bowl, toss tortilla chips with remaining 1½ cups of sauce. Layer half of tortilla chips onto prepared sheet pan. Sprinkle with half of shredded cheese and half of beans. Repeat layering with remaining chips, beans, and cheese. Top with chicken. Bake until warmed through and cheese is melted, about 5-8 minutes. Garnish with preferred toppings and serve warm.
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ESTIMATED NUTRITIONAL VALUES
Calories ~3,150 kcal
Protein ~152 g
Fat ~152 g
Carbohydrates ~262 g
Fiber ~30–35 g
Sodium ~4,500–5,000 mg