Chilaquiles is a traditional Mexican dish. Corn tortillas are cut into quarters and lightly fried and covered with salsa or mole. This Chilaquiles casserole recipe is an easy variation of them.
This is Mom’s Chilaquiles Casserole recipe.
It’s a recipe that she’s been making since the 60’s or 70’s. It comes from Lawry’s California Kitchen. This is a vegetarian version, but you could easily add shredded chicken or cooked beef for a heartier entree.
I hope you enjoy this Chilaquiles casserole recipe.
- 1 medium onion
- 2 Tablespoons oil
- 1 package Lawry's Taco Seasoning mix
- 1 28 ounce can diced tomatoes
- 1/2 teaspoon Lawry's seasoned salt
- 1 4 ounce can chopped green chiles
- 1 pound 4 cups Monterey Jack Cheese, grated
- 1 cup sour cream
- 1/2 cup grated cheddar cheese
- 1 6 ounce package tortilla chips
Saute onions in oil, until soft and translucent, about 5 minutes.
Add tomatoes, taco seasoning, seasoned salt and green chiles. Simmer uncovered for 10-15 minutes.
In a greased 13" x 9" baking dish, arrange 1/2 of each, tortilla chips, sauce, and Jack Cheese. Repeat layers. Top with sour cream. Bake at 325 degrees F. for 30 minutes.
Sprinkle with cheddar cheese and bake 10 minutes longer.
Let stand 15 minutes before cutting into squares.
Looking for more Latin inspired dishes? How about: