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All » Chilaquiles Casserole

Chilaquiles Casserole

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Disclosure: This is a sponsored post with Sweet Life and Chinet celebrating Summer Baking. All opinions expressed here are 100% mine.

Chilaquiles Casserole

Chilaquiles Casserole

Growing up I would be amazed how effortlessly my mom could feed a crowd.  She would swiftly move from task to task dicing, stirring or seasoning, she made it all seem effortlessly.  The table was set no dirty dishes in sight and the house smelled heavenly.

At the table you would always find freshly made salsa, plenty of queso fresco and stacks of homemade flour tortillas.  Piping cups of coffee were ready to be sweetened, an agua frecsa for the kids and a big charola (pan) of chilaquiles.  Everyone loved her chilaquiles and she always made sure to make a double batch.

Crispy tortillas smothered in a tomatillo sauce and heavily topped with cheese, they were the ultimate brunch fare. 

I am the complete opposite of my mami.  I love having famila y amigos over for a festive brunch, but this gal does not move swiftly from task to task.  This is why I prep much of my brunch items the evening before my event.

But like mother, like daughter you will find freshly made salsa, plenty of queso and stacks of homemade tortillas at my table also. I’ve learned not to mess with a good thing.

Pitchers of aguas frescas for the kids, pitchers of margaritas for the adults and a double pan of my chilaquiles casserole.

Crispy tortillas smothered in a tomatillo sauce, swimming in egg and heavily topped with cheese, they are the ultimate brunch fare. 

My mami loves them and that folks it the ultimate compliment!  

Chilaquiles Casserole

Chilaquiles Casserole
Print
Chilaquiles Casserole
Author: Vianney Rodriguez
Ingredients
  • For Salsa Verde:
  • 1 lb tomatillos
  • 2 jalapenos chopped (removes seeds for less heat)
  • 1 medium onion chopped
  • 2 cloves of garlic skin on
  • ½ cup cilantro washed
  • Juice from one lime
  • 2 teaspoons salt
  • For Chilaquiles:
  • 10 eggs
  • 1 cup salsa divided
  • 1 cup milk
  • 4 cups tortilla chips
  • 1 1/2 cups queso quesadilla cheese
  • Toppings:
  • ½ cup chopped cilantro
  • 1/2 cup Mexican Crema
  • salsa
Instructions
  1. For Salsa:
  2. Pre-heat broiler
  3. Place tomatillos, onion and garlic on foil-lined baking sheet.
  4. Broil for 5-7 minutes to lightly char the skins.
  5. Be sure to watch the garlic, it will char quickly.
  6. Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro, lime juice and salt.
  7. Blend until smooth.
  8. For Chilaquiles casserole:
  9. In a large bowl whisk together eggs, salsa, milk and 1 cup cheese. Add chips, stir to coat completely with egg mixture.
  10. Place in 9x13 baking pan; refrigerate at least 8 hours.
  11. Pre-Heat oven to 375ºF.
  12. Bake uncovered, 45 min. or until center is set. Top with remaining cheese; bake 5 min. or until cheese is melted.
  13. Serve with chopped cilantro, crema and salsa.
Recipe Notes

You can substitute with your favorite jarred salsa.


I’ve teamed up with Chinet to Celebrate Summer of Baking!  I had the opportunity to test out their new disposable baking pans, which lets you take your food from oven to table to freezer to microwave, all in one attractive, non-stick pan.  And this gal loves to prep ahead, so these babies fit perfectly into my kitchen and no clean up! Sweet!

And to celebrate Chinet is giving away a complete set to you my dear readers to help you spend less time in the kitchen and spend more time enjoying Summer.

And because it’s from the Chinet brand, strength and stability are built in. Bakeware is designed to be sturdy and dependable no matter what you’ve got cooked up. And not only does it look good, but you can leave it behind without worrying about losing your favorite permanent pan. Made in the USA of 90% recycled material, Chinet Bakeware is finally an idea in disposable bakeware that isn’t half-baked.

 

Giveaway Chinet

Giveaway:

How to Enter: leave a separate comment for each one

Giveaway Ends (midnight) June 27, 2013, winner will be notified by email and Chinet will ship prize to Winner.

Follow: Chinet on Twitter

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Subscribe to Sweet Life  

 

 

 

All48 Comments

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Comments

  1. Kim Porter says

    June 24, 2013 at 9:10 pm

    I subscribe to Sweet Life via email.

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  2. Kim Porter says

    June 24, 2013 at 9:09 pm

    Following Chinet on Twitter.

    Reply
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    June 24, 2013 at 9:08 pm

    Following Sweet Life on Pinterest

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    Following Sweet Life on Twitter

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    June 23, 2013 at 6:33 pm

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  7. Priyanka says

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    I follow Chinet on twitter

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  10. Priyanka says

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  13. Kathy Eyre says

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    June 21, 2013 at 2:42 pm

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    I am a facebook fan of yours. Thanks for the chance to enter.

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    June 21, 2013 at 2:41 pm

    I am a pinterest follower of yours. Thanks for the chance to enter.

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  27. Jeanene Wilmut says

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  42. Margaret Flores says

    June 21, 2013 at 3:14 am

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  43. grace says

    June 20, 2013 at 9:30 pm

    i follow you on twitter!

    Reply
  44. grace says

    June 20, 2013 at 9:30 pm

    i LOVE all that cilantro on top!

    Reply
  45. angel says

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  48. Rosa says

    June 20, 2013 at 8:18 am

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    Cheers,

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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