Seafood Chilaquiles Casserole
Submitted by akdalgord
Crispy tortilla strips layered with shrimp, bay scallops, smoky chipotle cream sauce, and bacon in a baked seafood chilaquiles casserole. Feeds six in 40 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minChilaquiles and seafood might not be the most obvious pairing, but trust us on this one.
Golden-fried tortilla strips get layered with plump shrimp, tender bay scallops, and a smoky chipotle cream sauce, then topped with crispy bacon and baked until everything is bubbling and irresistible.
It’s got that comforting casserole vibe with a serious kick of Mexican flavor running through every bite.
The cream sauce is built from a simple roux with half-and-half, so it clings to the tortillas without turning soggy.
Kitchen Tips
- Fry the tortilla strips just until light golden so they hold their shape in the casserole and don’t get mushy
- Go easy on the chipotle at first because you can always add more heat, but you can’t take it back
- Cook the shrimp just until pink in the sauce before layering so they stay tender after baking
- Assemble the casserole right before baking so the tortilla strips keep some crunch
Ingredients
Directions
Heat oil in a 10-inch skillet until hot.
Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain.
Set aside.
Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper.
Cook, stirring constantly, until mixture is bubbly.
Remove from heat, stir in half and half (light cream).
Heat to boiling, stirring constantly.
Boil and stir for 1 minute, then reduce the heat.
Stir in remaining ingredients except the bacon.
Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes.
Heat the oven to 350℉ (180℃).
Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture.
Repeat with remaining tortilla strips and seafood mixture; top with the bacon.
Bake until hot, 15 to 20 minutes.
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