Chilaquile Casserole
A flavorful baked casserole combining crispy tortilla chips, melted cheese, green chilies, and a savory egg and buttermilk mixture, perfect for brunch or casual gatherings.
Ingredients
- 1 Tbsp vegetable oil ⓘ
- 1 cup chopped onions ⓘ
- 1 tsp minced garlic ⓘ
- 12 corn tortillas torn into 1-inch pieces ⓘ
- 2 cups shredded Monterey Jack cheese ⓘ
- 2 (4.5 oz) cans chopped green chilies
- 4 large eggs
- 2 cups buttermilk ⓘ
- 1/2 tsp salt ⓘ
- 1/4 tsp freshly ground pepper ⓘ
- 1/8 tsp cumin ⓘ
- 1/8 tsp oregano ⓘ
Instructions
- Heat oven to 375°F.
- Heat oil in a medium skillet over medium-low heat; add chopped onions and minced garlic and cook for 5 minutes until tender.
- Grease an 11 x 7-inch baking dish.
- Spread half the torn tortillas along the bottom of the baking dish.
- Sprinkle half the shredded Monterey Jack cheese and one can of chopped green chilies over the tortillas.
- Sprinkle the cooked onion mixture over the chilies.
- Repeat layering with remaining tortillas, cheese, and chilies.
- In a medium bowl, whisk together eggs, buttermilk, salt, freshly ground pepper, cumin, and oregano.
- Pour the egg mixture over the layered casserole.
- Bake for 45 minutes until set and browned on top.
Tips & Substitutions
For a spicier kick, consider adding sliced jalapeños or using pepper jack cheese instead of Monterey Jack. You can also substitute the buttermilk with plain yogurt or regular milk. If you don't have green chilies, diced tomatoes can work in a pinch. This casserole can be made ahead of time and stored in the refrigerator before baking, making it a practical choice for busy mornings or brunch gatherings.
Serving Suggestions
Serve warm, garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added richness. This dish pairs beautifully with a fresh fruit salad or a side of refried beans for a complete meal. For a fun twist, consider serving it alongside Mexican Angel Breaths for a festive brunch spread.
Storage & Reheating
Leftover chilaquile casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick snack, but the oven will help maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chilaquile Casserole contains roughly 1109 calories, with 28g protein, 234g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (310% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 666mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditional for this dish, you can use flour tortillas if preferred. Keep in mind that they may not hold up as well in the casserole and could become softer. You might want to briefly crisp them in the oven before layering to maintain some texture.
Can I make this casserole vegetarian?
Yes, this recipe is already vegetarian-friendly! Just ensure that the cheese used is not made with animal rennet. You can also add more vegetables, such as bell peppers or spinach, to enhance the flavor and nutrition of the dish.
How do I know when the casserole is done baking?
The casserole is done when it is set in the center and has a golden-brown top. You can insert a knife into the center; if it comes out clean, it's ready. If the top is browning too quickly, cover it with foil for the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).