Prep Time: 15 minutes Total Time: 40 minutes Serves: 6 servings (1 cup each)
3.50 of 5 (2 ratings)

A traditional Mexican recipe that can be served for breakfast -- chili, beans, corn tortilla chips, tomatoes and queso fresco cheese combined and baked to perfection


  • PAM® Original No-Stick Cooking Spray
  • 1 can (15 oz each) Wolf® Brand Chili No Beans
  • 1 can (15 oz each) Ranch Style® Beans, undrained
  • 3 cups yellow tortilla chips (about 35 chips)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 10 ounces crumbled queso fresco cheese
  • 1 tablespoon chopped fresh cilantro


  1. Preheat oven to 400°F. Spray 2-quart deep baking dish with cooking spray; set aside.
  2. Place chili and beans in large saucepan; heat over medium-high heat 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
  3. Layer 1/3 each of chili mixture, drained tomatoes and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
  4. Cover with foil; bake 25 minutes. Sprinkle with cilantro just before serving.


  1. A poached or scrambled egg may be placed on each serving of Chilaquiles for a heartier breakfast. Make your own tortilla chips to substitute in this recipe by cutting corn tortillas into pieces and spraying with cooking spray. Place on a baking sheet and bake in a 400°F oven 10 minutes or until crisp.


Calories: 438 Serving Size: 6 servings (1 cup each)


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