CHILAQUILES CASSEROLE
Make and share this Chilaquiles Casserole recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7
CHILAQUILE CASSEROLE
A comforting lunch or dinner dish. This easy to make casserole is a great way to use up leftover tortillas. Canned mild green chilies add juts the right amount of heat-even for finicky kids.
Provided by foxysnana
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Heat oil in medium skillet over medium-low heat.
- Add onions and garlic and cook for 5 minutes until tender.
- Grease 11x7-inch baking dish.
- Spread half the tortillas along bottom of baking dish.
- Sprinkle half the cheese and 1 can chilies over top.
- Sprinkle onion mixture over chilies.
- Repeat layering with remaining tortillas, cheese and chilies.
- Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.
- Pour over casserole.
- Bake 45 minutes until set and browned on top.
Nutrition Facts : Calories 376.3, Fat 19.2, SaturatedFat 9.2, Cholesterol 177.8, Sodium 553.7, Carbohydrate 32.8, Fiber 4.1, Sugar 8.1, Protein 20
CHILAQUILES BREAKFAST CASSEROLE
This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.
Provided by Ortega
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
- Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
- Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
- Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.
Nutrition Facts : Calories 629.5 calories, Carbohydrate 47.7 g, Cholesterol 244.1 mg, Fat 37.7 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 10.2 g, Sodium 1926.2 mg, Sugar 7.7 g
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
GREEN CHICKEN CHILAQUILES CASSEROLE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
- In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
- Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
- Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
- Combine the cheeses in a mixing bowl.
- To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
- Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
CHILAQUILES
Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
- Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
- Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
- To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
- Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
- Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
- Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
- Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
- Serve the chilaquiles from the pan.
CHILAQUILES CASSEROLE
Eggs, tortilla chips, enchilada sauce, corn and lots of cheese make this a very tasty and easy weeknight meal.
Provided by Connie K
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible.
- Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.
Nutrition Facts : Calories 560.7, Fat 33.3, SaturatedFat 14.7, Cholesterol 422.3, Sodium 1629.2, Carbohydrate 35.4, Fiber 4.4, Sugar 9.5, Protein 31.6
CHILAQUILES WITH CHICKEN
This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.
Provided by Kirstin in the Couv
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- To make the fried tortilla strips, slice corn tortillas into thin strips.
- Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
- Remove with a slotted spoon and drain on paper towels.
- To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
- Place the chicken on top and cover with the sauce, then top with cheese.
- Cover with foil and bake for 20 minutes or until heated through.
- Spread the sour cream over the top of the casserole and serve.
Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7
CHILAQUILES EGG BAKE
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
- Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.
CHILAQUILES FOR A CROWD...FROM RICK BAYLESS
I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side.
Provided by BETHANY T.
Categories One Dish Meal
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a very large, (6-quart) Dutch oven, heat the oil over medium high.
- Add about 2/3 of the onions, and cook, stirring often, until richly browned.
- Add salsa and broth and bring to a boil.
- When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.
- Strew the chicken over the top, then cover and let stand 3 to 4 minutes.
- Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.
- serve without hesitation.
Nutrition Facts : Calories 467.2, Fat 23.6, SaturatedFat 5.3, Cholesterol 29.6, Sodium 1441.4, Carbohydrate 49.5, Fiber 5.4, Sugar 5.7, Protein 17.8
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
BREAKFAST CHILAQUILES
A simple and delicious Mexican breakfast dish.
Provided by KEPHY
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
- Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
- Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 19.3 g, Cholesterol 479.8 mg, Fat 23.4 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 7.7 g, Sodium 604.8 mg, Sugar 1.8 g
CHILAQUILES BREAKFAST CASSEROLE
Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that's sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
- Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
- Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 225 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 2/3 Cups, Sodium 1050 mg, Sugar 4 g, TransFat 0 g
CHICKEN CHILAQUILES CASSEROLE
Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 17
Steps:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
- Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
- Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
- Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
- Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
- Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g
CHILAQUILES
Provided by Regina Schrambling
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 16
Steps:
- Turn on the broiler. Line a broiler pan with foil. Arrange the chilies in a single layer on the pan. Place under the flame and roast, turning frequently, until the peppers are charred and blistered on all sides. Transfer to a brown paper bag, seal and let stand until cooled. Slide off the skins and remove the seeds. Dice the pulp.
- Lower the oven temperature to 200 degrees.
- Place the tomatillos in a heavy skillet large enough to hold them all in a single layer. Toast over medium heat, turning often, until they start to soften and turn brown. Cool, then remove the husks and chop the pulp. (For esthetic reasons, you may want to scrape off the black parts of both the chilies and the tomatillos, although they won't affect the taste.)
- Heat the olive oil in a large heavy skillet over a medium-low flame. Add the onions and garlic and saute, stirring occasionally, until very tender, about 10 minutes.
- Stir in the tomatillos, chilies, broth, cumin and oregano. Blend well and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste and keep warm.
- Meanwhile, heat the corn oil in a small heavy skillet or saucepan until a thermometer registers 165 degrees. Cut the tortillas in half, then into strips about 1-inch across. Add the strips to the hot oil in batches and fry until crisp. Drain well on paper towels and hold in the oven.
- Break the eggs into a mixing bowl and add the Tabasco, salt and pepper and the 2 tablespoons of sour cream. Beat until completely blended. Melt the butter in a skillet and pour in the eggs. Cook, stirring, until the eggs are fluffy but set.
- To serve, lay a handful of tortilla strips on each of 4 serving plates. Top with a generous spoonful of chili sauce, then another layer of strips and another spoonful of sauce (you should have more sauce than tortillas). Arrange a portion of scrambled eggs either alongside or on top. Garnish with a little sour cream and a sprinkling of cilantro and serve at once, with refried beans if you like.
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CHILAQUILES CASSEROLE RECIPE | BON APPéTIT
From bonappetit.com
4/5 (5)Estimated Reading Time 2 minsServings 8
- Heat oil in a large saucepan over medium-high. Cook onion and garlic, stirring often, until golden brown and tender, 8–10 minutes. Add tomato paste and cook, stirring constantly, until darkened, about 2 minutes. Add guajillo and ancho chiles and broth. Bring to a simmer, cover, and cook, reducing heat as needed to keep at a simmer, until chiles are very tender, 30–40 minutes.
- Let cool slightly, then purée in a blender. Transfer to a large bowl, stir in vinegar, and season with salt.
- Do Ahead: Sauce can be made 3 days ahead. Let cool; transfer to an airtight container and chill.
- Preheat oven to 375°. Heat oil in a medium skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and nearly cooked through, 6–8 minutes. Add hominy and cook, stirring occasionally, until posole is beginning to crisp around the edges and chorizo is cooked through, about 4 minutes. Spread about 1 cup sauce in an even layer across the bottom of a 3-qt. baking dish. Add a layer of tostadas, followed by another cup or so of sauce, 1 cup cheese, 2 Tbsp. onion, and one-quarter of chorizo. Repeat layering process until you’ve used remaining tostadas, sauce, cheese, onion, and chorizo. You should have 3–4 layers depending on your dish. Transfer to oven and bake until cheese is melted and sauce is bubbling around the edges, 30–40 minutes.
CHILAQUILES CASSEROLE RECIPE - WEBMD
From webmd.com
Cuisine Latin, Southwestern, MexicanTotal Time 55 minsCategory DinnerCalories 238 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
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