Chilaquiles Casserole Recipe

by Amber on January 30, 2012

Chilaquiles: in my opinion, a food from the gods. This is such a simple dish with great pleasing power.

Chilaquiles Casserole Recipe--perfect for Super Bowl Sunday

I first discovered chilaquiles from local Mexican food expert, and my friend, Peg Poswall. At the time, she was part of Sacramento’s famed Dining Divas group, helping me plan the menu for a big nonprofit gala. I was brand new to my job and had no idea what I was doing. Peg made sure I didn’t fail. The theme of our fancy party was Mexican. Our budget was slim. The guest’s expectations would be high.

Peg—ever practical, ever glamorous, ever creative—suggested we serve chilaquiles.

“They’re basically leftover tortillas served with salsa and a little bit of cheese,” I remember her saying.

Sadly, I never got to eat the chilaquiles at our event, because I was working, though I heard they were a hit. I think I had a cold piece of pizza in the volunteer room at one o’clock in the morning during clean up. I wouldn’t get my chance to try this wonder food until years later, in Mexico. I immediately fell in love with the dish, and knew instantly why Peg had recommended it for our event. It fits a meager budget, yet still shows up on the plate looking tantalizing and tasting like a party!

Chilaquiles would be perfect to serve for Super Bowl Sunday, but they don’t transport very well. Also, if the cook wants to watch the game, you want food that can be made ahead.

Enter the chilaquiles casserole!—perfect to add to a Super Bowl buffet so folks can help themselves.

This is a favorite dish at my house. I hope it becomes one of yours, too.

Loaded with salsa and tortillas, chilaquiles casserole is sure to be a new favorite!

Chilaquiles Casserole Recipe
½ Tablespoon grapeseed or canola oil
1 large onion, chopped
1 cup chopped mushrooms
2 cups kale, stems removed & leaves roughly chopped
4 cloves garlic, minced
1 cup frozen corn
15 oz can black beans, drained and rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
Salt & pepper to taste
1 package corn tortillas, divided
4 cups whole tortilla chips, divided
24 oz salsa—choose your favorite, divided
1 ½ cups jack cheese, shredded, divided
1 ½ cups cheddar cheese, shredded, divided

Farmers’ market ingredients: onion, mushrooms, kale, corn tortillas, cheese
Supermarket ingredients: oil, frozen corn, black beans, spices, tortilla chips, salsa

Preheat oven to 350 degrees.

Lightly grease a 9 x 13 inch casserole dish and set aside.

Heat a large skillet over medium high heat. Add the oil and swirl to coat the inside of the pan. Add the onion and mushrooms and sauté about 3 to 5 minutes, until they are beginning to soften. Add the kale and garlic and sauté another 3 minutes. Add the corn, black beans, chili powder, cumin, and salt and pepper to taste, and sauté and stir about 3 minutes more, until the spices are evenly distributed. Remove from heat and set aside.

Now, evenly layer the following items in the following order into the greased casserole dish:

–          Corn tortillas—half the package.

–          Tortilla chips—2 cups, or half

–          Sautéed veggies & beans—all

–          Salsa—12 oz, or half

–          Cheese—half, or ¾ cup of each

–          Corn tortillas—final half package

–          Tortilla chips—remaining 2 cups

–          Salsa—12 oz, or remaining half

–          Cheese—remaining half, or ¾ cup of each

Cover the casserole dish with aluminum foil. Bake in preheated oven for 40 minutes, or until cheese is bubbly and golden. Serve.

Yield: 8 large servings

Looking for other recipes for the Big Game? 

What’s Gaby Cooking makes yummy potato skins with guacamole.

Taste’s Kitchen offers a bruschetta with sundried tomatoes.

I also recommend my easy Southwestern popcorn.

{ 10 comments… read them below or add one }

The Rowdy Chowgirl January 30, 2012 at 8:13 pm

This look so good! I’ve been wanting to try chilaquiles for a while, but they don’t seem to be a Seattle specialty, so I haven’t been able to find a restaurant that gets good reviews for them. Maybe I should try your casserole!


admin January 30, 2012 at 8:28 pm

If you can’t get them locally, this casserole is a good way to try them! These offer tons of veggies, which aren’t traditional to chilaquiles. But I like to sneak in veggies anywhere I can get them. :)


Aimee January 31, 2012 at 6:52 am

Agh! Reminds me of Mexico – and that reminds me of you! xo
This looks so, so good – I can’t wait to make this! Yum…


admin January 31, 2012 at 7:58 am

Hello, friend!! Yes, it reminds me of Mexico, too. Wish we were eating it while watching the ocean right now. :)


Illinois Hummingbird January 31, 2012 at 7:19 am

I love the idea of sneaking the “keep-your-eyesight-healthy-for-a-lifetime kale” into this recipe. You have all kinds of ideas for helping me indulge in great tasting food, without losing sight of my ongoing wellness plan.


mjskit February 2, 2012 at 7:43 pm

What a fabulous casserole! You’re right – perfect for SB Sunday! Love your site by the way. :)


admin February 2, 2012 at 8:12 pm

Aw, thanks! I enjoyed stumbling upon your site today, too. Nice to be acquainted in yummy food.


Jenny (vintagesugarcube) March 7, 2012 at 4:40 pm

Amber- It was such a pleasure to meet you and hear your stories on Saturday. I really admire all the work & volunteer work you are doing. Keep fighting the good fight girl.

PS.. I’m swoooooning over this recipe. Looks soo good and love that it has kale. I’m trying to incorporate it into more and more of my dishes. :)


admin March 7, 2012 at 5:17 pm

Hi Jenny! Loved meeting you last weekend! Thanks for stopping by my site. Glad you like the recipe. It’s so easy–a staple in our house. I throw in any veggie that is in season. The more the merrier. And thanks for the encouraging words for the nonprofit work. Just finished teaching some kids about nutrition labels. Fun when they start to understand! :)


Ben and Cathy January 22, 2013 at 6:59 pm

Looks great – and reminds us of our great times in so cal. How can we get a copy of the receipt to print to use later? Ty.


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