Kitchen > Recipes > Chilaquiles (Speedy Mexican Chicken Lasagne with Corn Chips)

Chilaquiles (Speedy Mexican Chicken Lasagne with Corn Chips)

Chilaquiles (Speedy Mexican Chicken Lasagne with Corn Chips) | Border Park Kitchen
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Gluten Free

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


  • 700ml chilaquiles sauce (see alternative below)
  • ~250g (1 pack) corn chips
  • ~280g (2 cups) cooked and shredded chicken
  • 160g (2 cups) cheese, grated
  • 2 tbsp sour cream
  • 2 tbsp milk


  1. Preheat oven to 190˚C (375˚F).
  2. Spread sauce. In a 30 x 20cm (12 x 8”) baking dish, spread about 1/3 of the sauce.
  3. Layer using ½ of the ingredients: corn chips, chicken and cheese.
  4. Repeat 2nd layer, starting with the sauce, and ending with the cheese.
  5. Mix creamy sauce. Mix sour cream thoroughly with milk and pour around the edge (this will stop the edges burning and becoming too crisp to eat).
  6. Cook in moderate over for 30 mins or until cheese is melted and everything is heated through.
Serve with:  

Serve with grilled corn cooked under a hot grill (topped with salt and butter), a salad or Coastal-style Mexican rice.


For gluten-free, ensure your corn chips are 100% corn, contain no additives and are processed in a gluten-free facility.

  • Chilaquiles sauce – use 700g jar passata. Mix in 1 tsp salt, 2 tsp ground cumin and ¼ tsp garlic flakes (optional).
  • Corn chips – use corn tortillas that have been cut into pieces and lightly fried.
  • Chicken – use cooked mince or shredded pork, lamb or beef.
More substantial:  

Add a tin of drained kidney beans or homemade frijoles (Mexican beans) after the chicken, or some scrambled eggs.

Boost the flavour:  

Mix some chilli flakes through the chilaquiles sauce, or fry some sliced onions and layer on with the chicken.

Storage suggestions:  

Leftovers can be stored in an airtight, oven-proof dish and store in the fridge for up to 4 days. Not suitable to freeze.

Time Saving Tips:  

Store small quantities of cooked, shredded chicken in ziplock bags in your freezer. That way you’ll always have the fixings to make Chilaquiles!

Peri’s Tip:  

I like to make 2 of these at once – one for cooking and eating immediately. The other for storing in the fridge, uncooked for use in 2 – 3 days time.

Peri's Recipe Reflections:

This dish is where Mexican and Italian cuisines meet, and you end up with a fabulous new dish that everyone happily devours.

Traditionally, chilaquiles (pronounced chee-lah-KEE-lez) is a quick Mexican-type lasagne that is actually a breakfast staple in Mexico, dredged in either a red or green salsa. Purportedly, it is the ultimate in hangover food, but given that we’re a tee-totalling family, this isn’t the reason we love this dish ?

Traditionally it is prepared with fried corn tortilla pieces, but in order to make this a speedy, no-fuss weeknight meal, I’ve substituted corn chips. This is also a handy dish for using up small amounts of leftover meats and corn tortillas that have gone stale.

I’ve not yet met a child (or an adult, for that matter) who didn’t love chilaquiles. Because, all the tasty ingredients ….. corn chips, shredded chicken, cheese, a flavoursome tomato sauce ….

And when you make this, promise me you’ll make a big batch. Because there will be requests for seconds (trust me ?)


Peri x


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