How to Make an Authentic Mexican Recipe Casserole – Chilaquiles!
Authentic Mexican Food Recipe Taste
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A favorite Mexican recipe casserole is Chilaquiles. A Mexican casserole of crisp tortilla strips combined with a great salsa recipes and cheese.
You will find many different versions of chilaquiles. Green or red with chicken, beef, corn, squash, just about any good food you might have left over.
Your imagination and “fridge” is the perfect solution to a variety of possible Mexican recipe casseroles you can make.
It’s great for a breakfast buffet or light meal at suppertime, why it’s good anytime of the day. Try your hand at Black Bean Chilaquiles or this delicious Green Chile Mexican Casserole.
Garnishes make a Mexican recipe casserole of Chicken Chilaquiles all the better. Go ahead top with crumbled white cheese and chopped onions, bits of avocado, fried chorizo sausage, lettuce and tomato, even pureed black beans.
Serve immediately right out of the oven.
Here is a Chicken and Tortilla Mexican recipe casserole with a green chile sauce.
It’s simply delicious!
Chilaquiles de Pollo con Salsa Verde
- Recipe Casserole
- 6 corn tortilla (6 to 7 inch), halved and cut into strips about ½ inch wide Vegetable oil for frying
- 1 medium white onion, halved and thinly sliced
- 1 pound tomatillos, husked
- 2 cups canned chicken broth
- 1 poblano chile, roasted, peeled, seeded, and chopped
- ½ cup loosely packed chopped fresh cilantro
- 1 Serrano chile, chopped with seeds
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano, crumbled
- ½ teaspoon salt, or to taste
- ¼ teaspoon sugar
- 2 chicken breast halves, on the bone, with or without skin
- ¼ cup crumbled cotija or mild feta cheese
- Put the chicken in a medium saucepan with the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer the chicken until opaque throughout, about 12 minutes. Remove the chicken to a plate and reserve the chicken broth for later use. When cool enough to handle, shred the chicken and set aside. Discard the bones and skin.
- Meanwhile, in a small skillet, pour in oil to a depth of about 1 inch, heat until hot. Fry the tortilla strips, in batches, until golden and crisp. Drain on paper towels and set aside.
- Drain all but about 1 Tablespoon of the oil from the skillet. Add the onion, and cook on medium heat for about 4 minutes, stirring occasionally. Remove from the heat and set aside.
- Cook the tomatillos in boiling water to cover until barely tender, 4 to 5 minutes. Drain the tomatillos and put them in a blender. Add the onion, poblano cilantro, Serrano chile, cumin, oregano, salt and sugar to the blender and reserve.
- Put the ½ cup of the chicken broth into the blender jar with the tomatillo mixture and puree until nearly smooth, but with some texture. Pour the pureed sauce and remaining chicken broth into a large saucepan and bring to a boil. Reduce the heat to low, cover and simmer the sauce for 6 to 8 minutes. Add salt to taste.
- Preheat the oven to 375 degrees. (F) To assemble the chilaquiles, put the shredded chicken, tortilla strips, and the green salsa verde into an 8-inch square-baking dish. Stir gently to combine. Sprinkle with the cheese. Bake the recipe casserole about 20 minutes or until completely heated through.
Serve hot. Makes 4 servings.
Black Bean Chilaquiles – Recipe Casserole
The black beans are blended to a thick puree, which is then seasoned with cumin and chile to make a delicious sauce for the corn tortillas.
- 1 cup dried black beans, washed and picked over
- 1 onion, chopped
- 3 large garlic cloves or more to taste, minced
- 7 cups water
- 1-2 teaspoons salt to taste
- 2 large fresh epazote sprigs or 2 heaping tablespoons cilantro leaves
- 1 tablespoon olive oil
- 1-2 Serrano chilies to taste, seeds and veins removed
- 1 teaspoon ground cumin
- 8 corn tortillas cut into ½ inch strips
- 1 ounce queso fresco, crumbled (about ¼ cup)
- ½ small red onion, chopped
- 2 tablespoons chopped fresh cilantro for garnish
- Soak the beans in cold water to cover for 6 hours or overnight and drain.
- Combine the beans, onion and half the garlic in a bean pot and add 1quart of water or enough to cover the beans by one inch. Bring to a boil, reduce the heat, cover, and simmer for 1 hour. Add the remaining garlic, salt, and epazote, cover and simmer for another hour, until the beans are soft and their liquid is thick and soupy. Taste and adjust the seasoning if necessary. Remove from heat.
- Puree the beans coarsely in a blender or food processor fitted with a steel blade. Note: The beans should be a coarse texture.
- Heat the oil in a large, heavy saucepan or a nonstick skillet over medium heat and add the chile. Cook, stirring for a minute or two, until the chilies soften. Add the cumin and cook, stirring for about 1 more minute, until it smells fragrant and toasty.
- Turn the heat to medium and add the pureed beans. Cook, stirring often until thicken about 10 to 15 minutes, about the consistency of cream.
- Stir in the tortilla strips. Stir for about 30 seconds to combine and serve immediately. Topping each helping with a sprinkling of cheese, a few chopped onions and cilantro.
Makes 4 servings.
Great Green Chile Recipe Casserole
- 12 corn tortilla
- 1 can hominy, drained
- 2 cups cheese, grated
- 1 onion, chopped
- 2 cans (4 oz. Each) green chiles, chopped
- 1 lb. Ground beef, browned and drained
- 1 can (16 oz) green chile salsa or taco enchilada sauce
- Preheat oven to 350 degree (F).
- Quickly fry the tortillas in hot oil. Cover the bottom of a 9 by 13 inch casserole with half the tortillas. Layer all of the hominy, 1 cup cheese, half the onion, and half the chopped green chiles over half the tortillas.
- Cover with the remaining tortillas, the ground beef, cheese, onion, and green chiles. Pour the salsa over the top and sprinkle with additional grated cheese.
- Bake for 30 minutes.
Makes 8 to 10 servings
Note: This recipe casserole freezes well.
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