Chilaquile Casserole Recipe

Name: Chilaquile Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 each corn tortillas (6-inch) uncooked; 1 medium poblano peppers or anaheim, minced; 2-3 cups monterey jack cheese grated; 4 large eggs; 2 cups buttermilk; 1 x salt and black pepper; 1-2 cups pinto beans cooked; 1/2 pound tofu thinly sliced; 1 cup onions sauteed; 1 each garlic cloves sauteed, minced; 1 small zucchini sliced and sauteed; 1 dash cumin and dried bell pepper, or oregano

Servings: persons

12 each corn tortillas (6-inch) uncooked
1 medium poblano peppers or anaheim, minced
2-3 cups monterey jack cheese grated
4 large eggs
2 cups buttermilk
1 x salt and black pepper
1-2 cups pinto beans cooked
1/2 pound tofu thinly sliced
1 cup onions sauteed
1 each garlic cloves sauteed, minced
1 small zucchini sliced and sauteed
1 dash cumin and dried bell pepper, or oregano

1
Preheat oven to 375F (190C).
2
Butter or oil a 2-quart casserole or a 9-by-13-inch pan.
3
Tear 6 tortillas into bite size pieces and spread them evenly in the casserole.
4
Spread half the chilies and half the cheese over the tortillas.
5
(At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top.
6
Follow with the remaining chilis and cheese.
7
Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole.
8
Bake uncovered for 35 minutes.
9
Serve hot, warm or at room temperature.

1533

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 each corn tortillas (6-inch) uncooked, 1 medium poblano peppers or anaheim, minced, 2-3 cups monterey jack cheese grated, 4 large eggs, and more.

Yes, Chilaquile Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilaquile Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions