Chilaquile Casserole
Submitted by annluckring
Layered corn tortillas baked with Monterey Jack, poblano peppers, and a creamy egg-buttermilk custard. A Mexican-inspired casserole that feeds 6 in about an hour.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
1 hrsIf you’ve ever wished enchiladas were easier, this casserole is your answer.
Torn corn tortillas layer up with gooey Monterey Jack cheese and minced poblano peppers, then get drenched in a savory buttermilk-egg custard that bakes into something between a quiche and a strata.
The beauty here is how customizable it is: add pinto beans for protein, sliced tofu for a meatless boost, or sauteed zucchini and onions for extra substance.
Serve it hot from the oven, warm, or even at room temperature. It’s forgiving like that.
Chef Tips
- Use day-old tortillas if you can. Fresh ones get soggy, but stale ones soak up the custard and hold their shape.
- Pour the egg mixture slowly so it seeps down through every layer instead of pooling on top.
- Swap poblanos for Anaheim peppers if you want a milder heat. Both work beautifully here.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Butter or oil a 2-quart casserole or a 9-by-13-inch pan.
Tear 6 tortillas into bite size pieces and spread them evenly in the casserole.
Spread half the chilies and half the cheese over the tortillas. (At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top.
Follow with the remaining chilis and cheese.
Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole.
Bake uncovered for 35 minutes.
Serve hot, warm or at room temperature.
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