Mexican Chilaquiles Casserole (GF)

This Mexican Chilaquiles Casserole is the perfect option when you are entertaining. You can make one pan vegetarian and one with chorizo. So simple to assemble and popular with crowds, this is a one-stop shop for happy and satisfied guests at your next gathering!

Chilaquiles are a bit like nachos in that they are served with typical topping ingredients you might find on a stack of nachos. The real difference is they are layered and there is extra salsa on the tortilla chips, softening them a bit as they bake in the sauce. You can use freshly made salsa or those in jars, red or green flavors, whatever you like!

They are a popular option for breakfast or brunch – guaranteed to bring smiles to everyone’s face! But they are also delicious for dinner or snacks. Feel free to customize the spiciness by adding more minced chiles or reducing the amount called for in the recipe. You can also add some smoked paprika or chipotle powder (hotter) for a lovely smoky note.  This is a very flexible dish.

Today’s recipe was originally the creation of a friend of mine, Pam Anderson a New York Times bestselling author. She has written some of my favorite cookbooks that always contain many incredible recipes. I love “The Perfect Recipe” a book to help beginning and advanced cooks alike create masterful meals.

And  with “How to Cook Without a Book; Recipes and Techniques Every Cook Should Know by Heart: A Cookbook” she teaches us how to cook like a chef, knowing most of the techniques and basic recipes in advance so we can perfect them and riff on them whenever we like.

She also wrote “Three Many Cooks” with her daughters, Maggy and Sharon, all three truly delightful ladies. I met them when they brought their extremely popular food blogging event to Southern California. They orchestrated one of the best events I have ever attended and I still have friends that I met there.

If you collect cookbooks like I do, find any of Pam’s books and add them to your library. She is the most gifted teacher and you will love her!

I adore the flexibility of this recipe. You can use whatever ingredients you prefer – mix and match to your heart’s content.

Did you know there are two kinds of chorizo? The Spanish chorizo is formed into cylinders and cured like a hard salami. Mexican chorizo is sold raw, sometimes in links or in bulk. Be sure you get the raw Mexican chorizo for this recipe.

If you want a vegetarian version, just leave the chorizo out. It will also streamline the prep making it even faster to assemble and get in the oven.

This Mexican Chilaquiles Casserole is a wonderful way to begin your day. Filled with amazing flavors, textures, and very filling. Everyone will be so happy to see what you are serving and don’t be surprised if you get requests to make it again and again. Enjoy every bite!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Mexican Chilaquiles Casserole:

• Casserole: Pico de gallo salsa, raw chorizo, tortilla chips, black beans, frozen corn (thawed), scallions, green chiles, cheddar cheese
• Accompaniments: Guacamole, sour cream, sliced olives, chives, cilantro, more salsa, or whatever you like to add

 

PRO Tip: What is Pico de Gallo?

Pico de gallo is a salsa made up of small cubes of tomato, onions, and minced jalapeno, cilantro, and lime juice. Mild and flavorful it adds a beautiful freshness to your dishes. You can serve it with tortilla chips for a popular dip, add to tacos, or use with fajitas and burritos.

 

PRO Tip:

If you cannot find pico de gallo, you can make your own or use any chunky-style salsa you like and can find easily at your local grocery store.

 

How to make Mexican Chilaquiles Casserole:

1. Combine the salsa with 1 cup water and bring to a simmer in a large skillet over medium-high heat. Cook until flavors have blended and it is reduced to the original 1-quart amount, stirring occasionally.
2. In a separate skillet, cook the chorizo over medium heat, breaking up the clumps until as smooth as possible. When browned, drain off all the fat.
3. Layer the remaining ingredients in a 9×13-inch (23×33 cm) baking dish in the following order: half of the chips, half of the salsa, half the chorizo, 1/2 of the scallions, all the beans, corn, chiles, and half the cheese. Top with remaining chips, salsa, and chorizo. Sprinkle the top with the cheese and remaining scallions.
4. Bake, uncovered, until warmed through and golden brown, 20 to 30 minutes.
5. Garnish with guacamole, sour cream, olives, more salsa, or whatever you like to add, if desired. Serve immediately.

 

PRO Tip:

Did you know there are two kinds of chorizo? Spanish chorizo is formed into cylinders and cured like a hard salami. Mexican chorizo is sold raw, sometimes in links or in bulk. Be sure you get the raw Mexican chorizo for this recipe.

 

PRO Tip:

If you want a vegetarian dish, just leave out the chorizo. Also, if you want you can add more vegetables to make it a bit more filling.

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Sieve
• Box grater
• Large skillet
• Regular skillet
• 9×13-inch (23×33 cm) baking pan

 

Gluten-Free Tips:

Be sure to buy certified gluten-free tortilla chips, salsa(s), beans, etc. Always read the ingredients to be certain they are safe. Contact the manufacturer if you have any questions. 

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

 

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