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Chilaquiles Casserole

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.