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

Recipe from RO*TEL
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  • PAM® Original No-Stick Cooking Spray
  • 1 15 ounce can Wolf® Brand Chili No Beans
  • 1 15 ounce can Ranch Style® Beans, undrained
  • 3 cups yellow tortilla chips (about 35 chips)
  • 1 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 10 ounces crumbled queso fresco
  • 1 tablespoon chopped fresh cilantro
Preheat oven to 400 degrees F. Spray 2-quart deep baking dish with cooking spray; set aside
Heat large saucepan over medium-high heat. Add chili and beans; cook 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
Layer 1/3 each of chili mixture, drained tomatoes, and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
Cover with foil; bake 25 minutes. Garnish with cilantro; serve.
Cook's Tips:
A poached or scrambled egg may be placed on each serving of chilaquiles for a heartier breakfast. Crisp cut, corn tortillas, sprayed with cooking spray in a 400 degrees F oven for 10 minutes or until crisp. They can be substituted for the tortilla chips; proceed with recipe as directed.

nutrition information

Per Serving: cal. (kcal) 437, Fat, total (g) 27, chol. (mg) 58, sat. fat (g) 14, carb. (g) 29, fiber (g) 6, pro. (g) 18, vit. A (IU) 923, vit. C (mg) 2, sodium (mg) 1010, calcium (mg) 323, Percent Daily Values are based on a 2,000 calorie diet
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