Chilaquiles Lasagna

Name: Chilaquiles Lasagna
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 cups (170 g) tortilla chips, broken into pieces if large; 2½ cups (600 ml) salsa verde; 3½ cups (500 g) cooked chicken, shredded, at room temperature; 1½ cups (360 ml) Mexican crema; 1½ cups (200 g) queso fresco, crumbled; ½ medium (70 g) white onion, thinly sliced; ½ cup (20 g) fresh cilantro, finely chopped; 1 cup (120 g) mozzarella cheese, shredded; 1 tbsp (15 ml) vegetable oil; salt, to taste; black pepper, to taste

From the MyKitchenBank Kitchen

This fusion dish brings together the saucy comfort of Mexican chilaquiles and the layered structure of lasagna. Crispy-edged tortilla chips are stacked with shredded chicken, salsa verde, and creamy Mexican sauce, then baked until bubbly and golden. Each spoonful combines soft, sauce-soaked chips with crispy-edged pieces, finished with fresh crema, crumbled queso fresco, and cilantro.

Prep: 20 min
Cook: 35 min
Wait: 5 min
Total: 1 hr
Makes: 1 baking dish (6 to 8 servings)

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Steps

Before you start

Have shredded cooked chicken ready (rotisserie chicken works best)
Preheat oven to 375°F (190°C)
Measure and prepare all ingredients before layering, as assembly goes quickly

1
Mix salsa and crema
- In a medium bowl, whisk together the salsa verde and Mexican crema until smooth and well combined.
- Taste and season lightly with salt and pepper.
- Set aside.
- Lightly oil the bottom and sides of a 9×13-inch (23×33 cm) baking dish with vegetable oil.
2
Spread chips on sauce base
- Pour ½ cup of the salsa-crema mixture onto the bottom of the oiled baking dish and spread evenly with a spatula.
- This prevents the chips from sticking directly to the dish and adds flavor underneath.
- Break any large tortilla chips in half and spread 2 cups of chips evenly over the sauce.
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Tip: Breaking larger chips into pieces ensures more even coverage and helps prevent sharp edges from piercing through the layers.
3
Layer chicken and fresh ingredients
- Spread half the shredded cooked chicken (about 1¾ cups) evenly over the chips.
- Scatter half the sliced white onion and half the chopped fresh cilantro over the chicken.
- Drizzle 1 cup of the remaining salsa-crema mixture evenly over this layer.
4
Add middle layer
- Spread the remaining 2 cups of broken tortilla chips over the sauce.
- Add the remaining chicken (about 1¾ cups), scatter the remaining sliced onion and chopped cilantro over it, and drizzle with the remaining salsa-crema mixture.
- Sprinkle ½ cup of the shredded mozzarella cheese evenly over this layer.
5
Top with chips and cheese, then bakeOven 375°F / 190°C
- Scatter the remaining 2 cups of tortilla chips over the casserole, arranging some pieces so they're exposed to the oven heat (these will stay crispier and add texture).
- Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 30–35 minutes, until the chips are golden brown at the edges, the cheese is melted and beginning to bubble, and you can see sauce bubbling around the sides of the baking dish.
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Ready when: Tortilla chips are golden brown at edges, cheese is melted and bubbling, sauce bubbles around sides of dish
Tip: If the top is browning too quickly (before the center has become bubbly), loosely tent with aluminum foil for the remaining time.
6
Rest, top, and serve
- Remove the baking dish from the oven and let the casserole rest undisturbed for 5 minutes.
- This allows the layers to set so they hold together when served.
- Spoon into bowls or onto plates.
- Top each serving with a handful of crumbled queso fresco and fresh cilantro.
- Drizzle with additional Mexican crema if desired.
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Tip: The 5-minute rest is essential—it allows the sauce to gel slightly and helps keep the layers intact when you spoon or slice the casserole.

Good to know

Tips

If you don't have cooked chicken, use a rotisserie chicken (2–3 pounds yields 3–4 cups shredded) or roast boneless chicken breasts at 400°F for 20–25 minutes until they reach 165°F internally, then shred.
Breaking tortilla chips into pieces ensures even coverage and prevents large pieces from breaking the layers or creating rough edges when slicing.
For a vegetarian version, replace chicken with 3½ cups of sautéed mushrooms, scrambled eggs, or a mix of black beans and corn.
Assemble no more than 8 hours before baking to keep chips from becoming overly soggy. For the crispiest chips, assemble just before baking.

Make ahead

The sauce can be made up to 2 days ahead and refrigerated. The assembled (unbaked) casserole can be covered and refrigerated for up to 8 hours; add 5–10 minutes to the baking time if baking from cold. You can also bake it completely, cool, refrigerate, and reheat (see Storage).

Storage & reheating

Refrigerator: Cover and store for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freezer: Cool completely, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat as above; reheating may take 25–30 minutes from frozen.

Substitutions

Mexican crema → Sour cream mixed with milk. Use 1 cup sour cream mixed with ½ cup whole milk to approximate Mexican crema's consistency and tang.
salsa verde → Red salsa (salsa roja). Use an equal volume for a slightly spicier, sweeter profile. The dish will taste different but equally delicious.
queso fresco → Cotija cheese or feta. Both crumble similarly and provide a salty, tangy finishing note. Use the same amount.
tortilla chips → Crispy tortilla strips or fried flour tortilla pieces. Make your own by cutting tortillas into strips and frying until golden, or buy prepared tortilla strips. They should be crispy but not heavily salted.