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Green Chilaquiles Casserole

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Green Chilaquiles Casserole
2015-04-22 Other
4 3

While you really can eat this anytime of the day, enjoy this baked Mexican casserole best at dinner. The combination of homemade tortilla chips, eggs, chorizo and salsa verde make quite the meal.

  • Servings: 8


2 pkg White Corn Tortillas
2 Tbsp Olive Oil
4 cups Salsa Verde
1 Tbsp Chili Powder
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Oregano
1 lb Ground Chorizo
1 Onion, chopped
2 Poblano Pepper, diced
2 Serrano Chiles, finely minced
10 Eggs, lightly beaten
2 Tbsp Green Tobasco
1 cup Queso Fresco, crumbled


Brush tortillas with oil. Take out tortillas and cut into triangles to make chips. Season with salt and pepper. Lay out on baking sheet and bake until browned and crispy for about 10 minutes. In a bowl, mix salsa verde with seasoning. Mix half of chips with half of sauce. Coat well. Cook onions, peppers and chilies on skillet until softened. Add chorizo and cook, while breaking it up, until browned. Add eggs, tabasco, salt and pepper to taste. Cook until scrambled. Spread egg and chorizo mixture over chips in 13x9" dish. Mix remaining chips with sauce and spread on top of egg. Sprinkle cheese over top. Bake for about 20 minutes or until cheese has melted.