Chilaquiles Casserole: Imagine waking up to the aroma of warm tortillas, tangy salsa, and melted cheese, all baked into a comforting and satisfying dish. That's the magic of Chilaquiles Casserole, a delightful twist on the classic Mexican breakfast that's perfect for feeding a crowd or enjoying as a hearty weeknight meal.
Chilaquiles, traditionally, are believed to have originated in central Mexico, with variations existing across different regions. The dish cleverly utilizes leftover tortillas, transforming them into something new and delicious. It's a testament to resourcefulness and a celebration of simple, flavorful ingredients.
What makes this casserole version so appealing? Well, it takes all the best parts of chilaquiles – the crispy-edged tortillas softened by salsa, the creamy cheese, and the savory toppings – and combines them into an easy-to-assemble bake. People adore this dish because it's incredibly flavorful, offering a delightful combination of textures. The slight crunch of the tortillas contrasts beautifully with the smooth, melted cheese and the tender chicken or eggs (or whatever protein you choose!). Plus, it's incredibly convenient. You can prep it ahead of time and simply pop it in the oven when you're ready to eat. It's a guaranteed crowd-pleaser that brings a taste of Mexico to your table with minimal effort.
Ingredients:
- For the Tortilla Chips:
- 12 corn tortillas, cut into quarters
- 3 tablespoons vegetable oil, or enough for frying
- Salt, to taste
- For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- For the Salsa Verde:
- 1 pound tomatillos, husked and rinsed
- 2-3 serrano peppers, stemmed (adjust to your spice preference)
- 1/2 white onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup cilantro, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 cup water, if needed for blending
- For the Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- For the Assembly:
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream, for serving
- 1/4 cup chopped cilantro, for garnish
- Optional toppings: diced avocado, sliced red onion, fried eggs
Preparing the Tortilla Chips
Okay, let's start with the foundation of our chilaquiles casserole – the tortilla chips! I prefer making my own because they taste so much better than store-bought, and it's surprisingly easy. Trust me, you'll notice the difference!
- Cut the Tortillas: Stack your corn tortillas and cut them into quarters. You can use a pizza cutter or a sharp knife. I find that cutting them into quarters gives you a good chip size for layering in the casserole.
- Heat the Oil: In a large skillet or Dutch oven, heat about 3 tablespoons of vegetable oil over medium-high heat. You want the oil hot enough so that the chips crisp up quickly without absorbing too much oil. A good way to test if the oil is ready is to drop a small piece of tortilla in – if it sizzles immediately, you're good to go!
- Fry the Tortilla Chips: Working in batches, carefully add the tortilla wedges to the hot oil. Don't overcrowd the pan, or the oil temperature will drop, and the chips will become soggy. Fry for about 2-3 minutes per side, or until golden brown and crispy.
- Drain and Season: Use a slotted spoon to remove the fried tortilla chips from the oil and place them on a plate lined with paper towels to drain any excess oil. Immediately sprinkle with salt while they're still hot. This helps the salt adhere better.
- Repeat: Continue frying the remaining tortilla wedges in batches until they're all cooked. Set aside.
Cooking the Chicken
Next up, let's get the chicken ready. I like to use shredded chicken in my chilaquiles casserole because it's easy to eat and distributes nicely throughout the dish. You can also use leftover rotisserie chicken to save time!
- Season the Chicken: In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mixture all over the chicken breasts, ensuring they're evenly coated.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet and sear for about 3-4 minutes per side, or until they're nicely browned. Searing the chicken helps to lock in the juices and adds flavor.
- Cook the Chicken Through: Reduce the heat to medium-low, cover the skillet, and continue cooking the chicken for about 10-15 minutes, or until it's cooked through and the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check for doneness.
- Shred the Chicken: Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, use two forks to shred the chicken into bite-sized pieces. Set aside.
Making the Salsa Verde
Now for the star of the show – the salsa verde! This tangy and slightly spicy green sauce is what gives chilaquiles their signature flavor. Don't be intimidated by making your own salsa; it's much easier than you think, and the taste is incredible.
- Roast the Tomatillos and Peppers: Preheat your broiler. Place the husked and rinsed tomatillos and stemmed serrano peppers on a baking sheet lined with parchment paper. Broil for about 5-7 minutes, or until the tomatillos are slightly charred and softened, flipping halfway through. Keep a close eye on them, as they can burn quickly!
- Blend the Ingredients: Transfer the roasted tomatillos and peppers to a blender or food processor. Add the chopped white onion, minced garlic, chopped cilantro, and salt. Blend until smooth.
- Adjust Consistency: If the salsa is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. I like mine to be slightly pourable.
- Taste and Adjust Seasoning: Taste the salsa and adjust the seasoning as needed. You might want to add more salt, pepper, or even a squeeze of lime juice for extra tang.
Preparing the Cheese Sauce
A creamy, cheesy sauce is essential for a truly decadent chilaquiles casserole. This cheese sauce is super easy to make and adds a wonderful richness to the dish. You can use any combination of cheeses you like, but I find that cheddar and Monterey Jack work really well together.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Make a Roux: Whisk in the all-purpose flour and cook for about 1-2 minutes, stirring constantly, until the mixture forms a smooth paste. This is called a roux, and it's the base for our cheese sauce. Cooking the roux helps to eliminate the raw flour taste.
- Add the Milk: Gradually whisk in the milk, a little at a time, ensuring that there are no lumps. Continue whisking until the mixture is smooth and creamy.
- Simmer and Thicken: Bring the mixture to a simmer over medium heat, stirring constantly. Continue simmering for about 5-7 minutes, or until the sauce has thickened slightly.
- Season the Sauce: Stir in the salt, pepper, garlic powder, and onion powder.
- Melt the Cheese: Reduce the heat to low and gradually add the shredded cheddar cheese and Monterey Jack cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Keep Warm: Keep the cheese sauce warm over low heat while you assemble the casserole.
Assembling the Chilaquiles Casserole
Alright, we've made all the components, now it's time to put everything together! This is the fun part where we layer all those delicious ingredients into a beautiful and satisfying casserole.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Layer the Ingredients: Spread a thin layer of the cheese sauce on the bottom of a 9x13 inch baking dish. Then, arrange a layer of tortilla chips over the cheese sauce, overlapping them slightly.
- Add Chicken and Salsa: Top the tortilla chips with a layer of shredded chicken, followed by a generous drizzle of the salsa verde.
- Repeat Layers: Repeat the layers of tortilla chips, chicken, and salsa verde until all the ingredients are used up, ending with a layer of tortilla chips.
- Top with Cheese Sauce: Pour the remaining cheese sauce evenly over the top layer of tortilla chips.
- Sprinkle with Cheese: Sprinkle the shredded Mexican cheese blend over the cheese sauce.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly
Conclusion:
This Chilaquiles Casserole isn't just another recipe; it's a flavor explosion waiting to happen in your kitchen! Seriously, if you're looking for a dish that's comforting, satisfying, and packed with authentic Mexican flavors, then you absolutely have to give this a try. The combination of crispy tortilla chips, savory sauce, melted cheese, and your favorite toppings creates a symphony of textures and tastes that will leave you wanting more. It's the perfect dish for a weekend brunch, a casual weeknight dinner, or even a potluck – trust me, it'll be a hit! But what truly makes this casserole a must-try is its versatility. While I've provided a solid base recipe, feel free to get creative and customize it to your liking. Want to kick up the heat? Add a pinch of cayenne pepper to the sauce or use a spicier salsa. Prefer a vegetarian option? Simply omit the chicken and add more vegetables like bell peppers, zucchini, or corn. You could even incorporate black beans or pinto beans for added protein and fiber. Serving Suggestions and Variations: * Brunch Bliss: Serve with a fried egg on top for a truly decadent brunch experience. A dollop of sour cream and a sprinkle of fresh cilantro complete the picture. * Dinner Delight: Pair it with a side of Mexican rice and refried beans for a complete and satisfying dinner. * Spice It Up: Use a hotter salsa or add some chopped jalapeños for an extra kick. * Veggie Power: Add roasted vegetables like sweet potatoes, butternut squash, or Brussels sprouts for a seasonal twist. * Protein Boost: Incorporate shredded pork, ground beef, or chorizo for a heartier meal. * Cheese Please: Experiment with different types of cheese, such as Monterey Jack, Oaxaca, or even a sprinkle of cotija cheese. * Make it ahead: Assemble the casserole ahead of time and bake it just before serving. This is perfect for busy weeknights or when you're entertaining guests. I'm confident that this Chilaquiles Casserole will become a new favorite in your household. It's easy to make, incredibly delicious, and endlessly adaptable. Don't be intimidated by the list of ingredients – most of them are pantry staples, and the process is surprisingly simple. So, what are you waiting for? Grab your apron, gather your ingredients, and get ready to create a culinary masterpiece. I'm so excited for you to try this recipe and experience the joy of homemade chilaquiles. And most importantly, I want to hear about your experience! Did you make any modifications? What were your favorite toppings? What did your family and friends think? Please share your thoughts, photos, and variations in the comments below. Your feedback is invaluable, and I can't wait to see what delicious creations you come up with. Happy cooking!
Chilaquiles Casserole: The Ultimate Guide to a Delicious Mexican Breakfast
Comforting Chilaquiles Casserole with homemade tortilla chips, shredded chicken, tangy salsa verde, and creamy cheese sauce. Perfect for a crowd or weeknight meal!
Ingredients
- 12 corn tortillas, cut into quarters
- 3 tablespoons vegetable oil, or enough for frying
- Salt, to taste
- 1.5 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- 1 pound tomatillos, husked and rinsed
- 2-3 serrano peppers, stemmed (adjust to your spice preference)
- 1/2 white onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup cilantro, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 cup water, if needed for blending
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 ounces cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 cup shredded Mexican cheese blend
- 1/2 cup sour cream, for serving
- 1/4 cup chopped cilantro, for garnish
- Optional toppings: diced avocado, sliced red onion, fried eggs
Instructions
- Prepare the Tortilla Chips: Cut tortillas into quarters. Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla wedges in batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- Cook the Chicken: Combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub spice mixture on chicken breasts. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side. Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until internal temperature reaches 165°F (74°C). Shred chicken with two forks.
- Make the Salsa Verde: Preheat broiler. Place tomatillos and serrano peppers on a baking sheet lined with parchment paper. Broil for 5-7 minutes, flipping halfway through, until charred and softened. Transfer to a blender or food processor. Add onion, garlic, cilantro, and salt. Blend until smooth. Adjust consistency with water if needed. Taste and adjust seasoning.
- Prepare the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms. Gradually whisk in milk, ensuring no lumps. Simmer for 5-7 minutes, until thickened. Stir in salt, pepper, garlic powder, and onion powder. Reduce heat to low and gradually add cheddar and Monterey Jack cheese, stirring until melted and smooth. Keep warm.
- Assemble the Casserole: Preheat oven to 350°F (175°C). Spread a thin layer of cheese sauce on the bottom of a 9x13 inch baking dish. Layer tortilla chips, shredded chicken, and salsa verde. Repeat layers, ending with tortilla chips. Pour remaining cheese sauce over the top. Sprinkle with Mexican cheese blend.
- Bake: Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Serve: Garnish with sour cream and chopped cilantro. Optional toppings: diced avocado, sliced red onion, fried eggs.
Notes
- For spicier salsa verde, use more serrano peppers or leave the seeds in.
- You can use leftover rotisserie chicken to save time.
- Feel free to substitute your favorite cheeses in the cheese sauce.
- Adjust the amount of salsa verde to your preference.
- The casserole can be assembled ahead of time and baked later.