Chilaquiles is such a great tortilla recipe. Make it once and you will put it on your weekly menu for sure.
Traditionally you eat it for breakfast or lunch but why not eat it for dinner as well. You can make this chilaquiles casserole however you like so read on and find some creative suggestion to dress up your bake. Ready to learn how to make chilaquiles? Let’s get started!
So what is chilaquiles? Chilaquiles is a traditional Mexican recipe that is made with corn tortillas as the main ingredients and salsa.
It is one of those recipes that goes around for centuries and is slightly different per region and family traditions.
The best thing about this recipe is you can adapt it completely to your taste and liking. You can e.g. add vegetables, meats or beans to garnish this dish.
If you are wondering what to do with your leftover tortillas, tortilla chips or salsa do not worry because you now have a recipe that you include all of it.
When making this lunch casserole recipe put the following ingredients on your shopping list or check your kitchen pantry:
- Corn tortillas
- Grated cheese
- Kidney beans
- Homemade red enchilada sauce or tomato salsa
- Red onion
- White onion
- Olive oil
- Cooking spray
How to make chilaquiles
Start with cutting the corn tortillas in half. Then cut the halved tortillas into stacks of 3 wedges giving a total of 36 tortilla wedges.
Heat a frying pan and add the olive oil. Pan fry the tortilla wedges into tortilla chips on both sides until brown and crispy.
Drain on a paper towel. Finely dish the white and red onions and slice the scallion.
Spray an oven dish with cooking spray and divide the first layer of tortilla chips on the bottom. Drizzle a couple of tablespoons of sauce on the tortillas.
Then a third of the kidney beans, onions, and grated cheese. Stack the second layer of tortilla chips and repeat the sauce, bean, onion and cheese routine.
Preheat the oven at 375℉/180℃ and bake the tortilla casserole for 15 minutes. Then take the oven dish out of the oven and separate the tortillas so you can add three eggs in the dish.
Make shallow holes else the egg whites will not set evenly. Bake between 10-12 minute or until the egg white is just set.
If you keep it in longer the egg yolk will get too hard. Set the oven dish on the kitchen counter and cover with aluminum foil to keep the residual heat in side to let the egg white set.
Sprinkle the sliced scallion on top to decorate. Serve your chilaquiles immediately.
Chilaquiles ingredient options
You can eat chilaquiles with a lot of other delicious ingredients like:
- Avocado – slice it up or turn it into healthy guacamole and put it on top of the chilaquiles after baking
- Refried beans – but it in between the layers of tortilla squares or as a side dish
- Shredded chicken – shred your chicken and layer it in between the tortillas and sauce
- Sour cream – when you take the casserole out of the options put a dollop of sour cream on top
- Mushrooms – these are a great option for this recipe. Cover with some cheese to prevent them from going dry
Other casserole recipes that contains corn tortillas
If you like this corn tortilla recipe take a look at these recipes that also include corn tortillas:
- Pulled chicken with bean stew filling – corn tortillas with a chicken bean stew
- Lunch migas – this chilaquiles look quite similar to this egg migas recipe but is a little different and mainly eat for breakfast or lunch.
- Oven baked shrimp taquitos – a great snack recipe or appetizer these oven-baked shrimp taquitos with some sweet chili sauce
- Corn taco shells – these taco shells are baked in the oven and super crunchy
- Vegetable stir fry tacos – an easy vegetable stir fry with corn taco shells
- Vegan tortilla soup – a vegan bean and vegetable soup with some tortillas
I hope you enjoyed this recipe as much as I do. Have fun making this chilaquiles casserole recipe at home!
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Looking for an easy chilaquiles recipe? Try this recipe made with corn tortillas, sauce or salsa and vegetables. Easy to make and Baked in the oven!
- 6 small corn tortillas
- 1 cup of grated cheese (note 1)
- 3 large eggs
- ¾ cup kidney beans
- ¾ cup homemade red enchilada sauce or salsa
- ½ red onion finely chopped
- ½ white onion finely chopped
- 1 scallion thinly sliced
- 3-5 tbsp of olive oil
- Cooking spray
- Cut the corn tortillas in half. Then cut the halved tortillas into stacks of 3 wedges. This totals 36 tortilla wedges
- Heat a skillet. Add the olive oil and pan fry the tortilla wedges until brown and crispy. Drain on a paper towel
- Spray an oven dish with cooking spray and divide a first layer of tortilla chips on the bottom. Drizzle a couple of tablespoons of sauce on the tortillas
- Take a third of the kidney beans, onions and grated cheese and sprinkle on the first layer of tortilla chips
- Stack the second layer of tortilla chips and repeat the sauce, bean, onion and cheese
- Pre heat the oven at 375℉/180℃. Bake the tortilla casserole for 15 minutes
- Take out of the oven and separate the tortillas so you can add three eggs in the casserole (note 2)
- Bake between 10-12 minute or until the egg white is just set. If you keep it in longer the egg yolk will get too hard
- Set the oven dish on counter and cover with aluminium foil to keep the residual heat in side to let the egg white set
- Sprinkle the sliced scallion to decorate. Serve the chilaquiles immediately
Note 1 - I used mozzarella and Gouda cheese as we can't get Monterey jack here. Cheddar cheese is also a great option. Note 2 - Make shallow holes else the egg whites will not set evenly.
Calories: 608; Fat: 33g; Carbs: 53g; Protein: 29g;