Prep: 20 Mins Cook: 35 Mins
Chilaquile is a like a Mexican lasagna --layered tortillas filled with cheese and chiles and any thing else that strikes your fancy, such as chorizo sausage, shredded beef or chicken. This recipe is just a basic guideline that allows you to put anything y

Chilaquile Casserole


  • 12 (6-in.) corn tortillas
  • 2 cans (4-oz.) ORTEGA Diced Green Chiles
  • 3 cups shredded Monterey Jack cheese
  • 2 cups buttermilk
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 375°F. Spray a 2-quart casserole dish with vegetable cooking spray.

Tear half the tortillas into bite-sized pieces and spread evenly into prepared casserole. Distribute half the chiles and half the cheese over the layer of tortillas. Spread, sprinkle, or place any desired topping over cheese. Tear remaining tortillas and spread over top. Follow with remaining chiles and cheese.

In a bowl, with an electric mixer at low speed, beat buttermilk, eggs, salt and pepper. Slowly pour over casserole. Bake uncovered for 35 minutes. Serve hot, warm or at room temperature.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.