Best Chilaquiles Casserole Recipes

CHICKEN CHILAQUILES CASSEROLE

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.

CHICKEN CHILAQUILES CASSEROLE

Steps:

• Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350°F. Grease 2-quart casserole.
• Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")

Steps:

• Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

CHILAQUILES BREAKFAST CASSEROLE

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.

GREEN CHICKEN CHILAQUILES CASSEROLE

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 CON POLLO: TORTILLA CASSEROLE WITH CHICKEN BREAST

Steps:

• In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
• Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
• In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
• In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
• In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

CHILAQUILES BREAKFAST CASSEROLE

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.

CHILAQUILES CASSEROLE

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.

TURKEY/CHICKEN CHILAQUILES CASSEROLE

Steps:

• Prepare New Mexico Green Sauce; Set oven control to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to plastic bag; close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies.
• Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
• Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350 degrees. Grease 2-quart casserole.
• Layer half of the tortilla strips in bottom of casserole. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
• Press layers gently down into casserole.
• Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.

EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)

Steps:

• Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
• Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
• Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
• Spread in bottom of 9x9" baking pan.
• Defrost vegetarian crumbles and heat with beans.
• Spread over layer of tortilla strips.
• Sprinkle half the cheese over the bean mix.
• Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
• Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
• Serve with sour cream. Goes well with rice.

CHICKEN CHILAQUILES CASSEROLE WITH TOMATILLO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Lightly butter 4 qt. casserole. In large mixing bowl, combine tomatillo salsa, heavy cream/sour cream, dash salt/pepper.
• 2. Heat the vegetable oil in large skillet over low-medium heat. Cook tortillas just 5 seconds per side to soften. Transfer to platter w/ paper towels or into colander to drain.
• 3. TO ASSEMBLE CHILAQUILES: Spread layer of cheeses mixture over bottom of casserole dish. Dip each tortilla, one at a time, in tomatillo sauce to moisten. Set moistened tortillas aside.
• 4. Integrate onions and chicken into sauce, mix well to combine. Layer 1/3 of moistened tortillas over cheese in casserole dish. Top tortillas with 1/2 of tomatillo sauce.
• 5. Sprinkle remaining cheeses over sauce. Now repeat the second layer with tortillas and remaining sauce, ending with layer of moistened tortillas on top. If desired (I always do!) sprinkle another half cup of cheeses over tortillas.
• 6. Cover casserole tightly with aluminum foil. Bake @ 350 for 35 minutes. Remove foil and bake 5-10 minutes more or until edges are slightly brown. Let sit 10-15 minutes prior to serving.

TURKEY CHILAQUILES CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 2-quart saucepan, heat salsa, chiles, garlic and salt over medium-high heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Cool slightly.
• In blender, place salsa mixture. Cover; blend on high speed about 30 seconds or until smooth.
• Place half of tortilla chips in baking dish; layer with 2 cups of the turkey, half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, turkey, salsa mixture and cheese.
• Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.

PORK & TORTILLA CASSEROLE (CHILAQUILES DE PUERCO)

Steps:

• Stale tortillas are best for this recipe, in any case when you have cut the tortillas intp strips spread them on a wire rack and leave for a couple of hours Combine pork, 1 onion& salt in a saucepan, cover with water, bring to a boil and turn the heat down, continue simmering, covered for about 1 1/2 hours or until the meat is very tender Pour the veggie oil into a pan and heat it to 375F and fry the tortilla strips until crisp-you may have to add a little oil but wait until it is hot before continuing, place the fried strips on paper towels to drain Heat 2 tbsp oil in a skillet and add the remaining onion, saute until soft 4 minutes Add the chilies, garlic& cumin, saute 1 minute.
• Stir in the undrained, chopped tomatillos, bring to a boil and simmer covered 15 minutes Add creamo, cook uncovered over medium heat stirring frequently until the mixture has reduced to 2 2/3 cups about 12 minutes, stir in the cilantro Heat oven to 375 degrees F.
• Mix cheeses in a small bowl.
• Shred the pork (use 2 forks).
• Spread half of the tortilla strips on the bottom of a shallow 2 1/2 quart, greased baking dish, add layer of pork, cream mixture and cheese, in that order and then repeat the layers Bake until hot through and golden on top appx 30 minutes.
• Garnish with tomatoe slices and sour cream.

MEXICAN CHILAQUILES BREAKFAST CASSEROLE

Steps:

• Mix together all ingredients until well blended.
• Pack into a baking dish and pop into the oven for about an hour.

FAJITA CHILAQUILES CASSEROLE

Steps:

• Pre-heat oven to 400ºF.
• On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
• In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve.
• Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes.
• While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.
• When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.

RACHEL RAY'S FAJITA CHILAQUILES CASSEROLE

Steps:

• Preheat oven to 400ºF. Marinate chicken in dry herbs, beer, ¼ cup olive oil, ¼ cup water and juice of a lime. On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides. In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve. Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes. While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions, mushrooms and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve. When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.

CHICKEN CHILAQUILES CASSEROLE

Steps:

• Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350°F. Grease 2-quart casserole.
• Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.

CARNITAS ENCHILADA/CHILAQUILES CASSEROLE

Steps:

• 1. In a 3qt. sauce pan heat the olive oil on low heat. Add the pouch of carnitas, put in the chile, and add spices, add the mushroom soup, and water. Stir and on low heat bring to a slow boil. Taste for spices, and salt.
• 2. While mixture is melding, fry as many tortillas as you will need for your enchilada. I use a #5 iron skillett. Pat dry with paper towels. When mixture is ready put a small layer of chile mix on the bottom of a pie plate and arrange tortillas on top. Add mixture to the top of tortillas and sprinkle with onions, and cheese. Repeat process until you have at least 4 layers or more. This makes a wonderful pot luck dish. Enjoy! For egg lovers one over easy or med. egg is a wonderful add on to this dish.

CHILAQUILES CASSEROLE

Steps:

• 1. First lightly coat the 12 corn tortillas with cooking spray and toast in 350 degree F. oven for 10 minutes.Now preheat oven to 400 degrees F. and lightly coat a 13 x 9 inch baking dish with cooking spray.
• 2. Heat oil in a large non-stick skillet over medium high heat.Add onion and cook til lightly browned , about 5 minutes. Stir in zucchini,beans,tomatoes, corn, cumin and salt and cook stirring occasionally til all is heated thru,about 5 minutes.
• 3. Scatter half the tortilla pieces in the baking dish. Top with half the vegetable mixture,about half the enchilada sauce and half the cheese. repeat with vegetables, sauce and cheese.Cover with foil.
• 4. Bake the casserole for 20 minutes. Remove the foil and continue baking til the casserole is bubbling around edges and cheese is melted,about 10 minutes more.Serve with sour cream.

CHILAQUILES CASSEROLE

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.