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5 from 1 vote

Easy Cheesy Chilaquiles

The name says it all...easy and cheesy, this dish is like a Mexican lasagna!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Entree
Cuisine: Mexican
Servings: 6
Calories: 564kcal
Author: Kristin


  • 1 cup salsa (medium hot)
  • 1 8 ounce can of tomato sauce
  • 1 4 ounce can of chopped green chiles (do not drain)
  • 1 14 ounce can kidney beans (drained and rinsed)
  • 1 3.8 ounce can sliced olives (drained)
  • 1 teaspoon cumin
  • 1 11 ounce bag of your favorite tortilla chips (I used a multi-grain variety with lower sodium counts)
  • 1/2 cup light sour cream
  • 2 cups shredded reduced-fat Monterey Jack cheese
  • chopped cilantro (as desired)


  • Preheat the oven to 375 degrees.
  • Combine the salsa, tomato sauce, chiles, kidney beans, olives, and cumin in a large bowl.
  • Place half the sauce in the bottom of an 8 x 11.5 inch baking dish.
  • Add a layer of tortilla chips.
  • Spread the sour cream over the tortilla chips (I used my fingers to spread the sour cream somewhat evenly over the chips).
  • Distribute about 1/2 the cheese over the sour cream.
  • Add remaining tortilla chips, then distribute remaining sauce on top, then add final layer of remaining cheese.
  • Bake about 35 minutes.
  • Sprinkle with cilantro if desired.


Calories: 564kcal | Carbohydrates: 57g | Protein: 19g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1596mg | Potassium: 657mg | Fiber: 9g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 7.3mg | Calcium: 461mg | Iron: 3.4mg