Best 4 Simple Chipotle Chilaquiles Tortilla Casserole Recipes

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Craving a hearty and flavorful dish that combines traditional Mexican flavors with a touch of smokiness? Look no further than this Chipotle Chilaquiles Tortilla Casserole. This delightful casserole features crispy tortilla chips smothered in a rich and tangy chipotle sauce, layered with melted cheese, and topped with a variety of fresh and flavorful ingredients.

The recipe includes three variations to cater to different tastes and preferences. The Classic Chipotle Chilaquiles Tortilla Casserole is a crowd-pleaser, offering a balanced blend of heat and flavor. For those who prefer a bit more spice, the Spicy Chipotle Chilaquiles Tortilla Casserole delivers a bolder kick with an extra dose of chipotle peppers. And for a vegetarian option, the Vegetarian Chipotle Chilaquiles Tortilla Casserole offers a satisfying and flavorful meal without compromising on taste.

Each variation is carefully crafted with a step-by-step guide, ensuring that every home cook can create this delicious casserole with ease. The recipe provides detailed instructions on how to prepare the chipotle sauce, layer the casserole, and bake it to perfection. Additionally, it offers suggestions for serving the casserole and includes a printable recipe card for convenience.

Whether you're looking for a comforting breakfast, a satisfying lunch, or a hearty dinner, this Chipotle Chilaquiles Tortilla Casserole is sure to hit the spot. Its versatility and customizable nature make it a perfect dish for any occasion, and its bold flavors and textures will leave your taste buds wanting more.

Let's cook with our recipes!

SIMPLE CHIPOTLE CHILAQUILES



Simple Chipotle Chilaquiles image

If you've never heard of chilaquiles, it's time to change that. Most people would fry up yesterday's tortillas and simmer them in a simple roasted tomato sauce. When they're that not-too-crispy, not-too-mushy texture that I absolutely love, they get spooned onto a plate, drizzled with crema and sprinkled with cheese.

Provided by Rick Bayless

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

5 plum tomatoes, may substitute fire-roasted whole canned tomatoes
1 1/2 tablespoons extra-virgin olive oil
1 small white onion
3 cloves garlic
3 canned chipotle chiles en adobo
1/2 cup epazote leaves, may substitute cilantro leaves
Kosher salt
4 cups chicken broth or water, plus a little extra as needed; may substitute vegetable broth
8 ounces thick, homestyle tortilla chips
1/3 cup crème fraîche, may substitute crema or sour cream
1/4 cup Mexican queso anejo cheese, crumbled, may substitute Romano

Steps:

  • Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
  • (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
  • Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
  • Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
  • Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.

CHICKEN CHILAQUILES CASSEROLE



Chicken Chilaquiles Casserole image

Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 4

Number Of Ingredients 17

10 (6 inch) corn tortillas, each cut into 8 wedges
Vegetable oil spray
2 poblano chiles, steamed, seeded, and chopped coarse
2 onions, minced
2 teaspoons Melt® Organic Buttery Spread
Salt
¼ cup minced fresh cilantro
6 cloves garlic, minced
2 teaspoons minced canned chipotle peppers in adobo sauce
1 (14.5 ounce) can whole peeled tomatoes
¾ cup low-sodium chicken broth
1 ½ pounds boneless chicken breasts, trimmed
Pepper
3 ounces crumbled queso fresco or feta cheese
¼ cup low-fat sour cream
1 tablespoon fresh lime juice
1 tomato, cored, seeded and chopped medium

Steps:

  • Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
  • Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
  • Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
  • Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
  • Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
  • Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.

Provided by Devon O'Brien

Categories     Healthy Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 13

Cooking spray
8 (6 inch) corn tortillas, cut into triangles
⅛ teaspoon salt plus 1/4 teaspoon, divided
1 (15 ounce) can fire-roasted diced tomatoes
½ cup chopped white onion
1 canned chipotle pepper in adobo plus 1 tablespoon adobo sauce (see Tip)
1 tablespoon lime juice, plus lime wedges for serving
1 clove garlic, peeled
1 tablespoon canola or avocado oil
4 large eggs
1 avocado, sliced
¼ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Coat 2 large rimmed baking sheets with cooking spray.
  • Arrange tortillas on the prepared pans. Coat with cooking spray and sprinkle with 1/8 teaspoon salt. Bake, swapping the pans from top to bottom rack halfway through, until the tortilla chips are crispy, about 15 minutes.
  • Meanwhile, combine tomatoes, onion, chipotle, adobo sauce, lime juice, garlic and the remaining 1/4 teaspoon salt in a blender. Puree until smooth. Pour the mixture into a large, high-sided skillet or pot and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 5 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat. Add eggs and cook sunny-side-up until the whites are set, 3 to 4 minutes.
  • Add the tortilla chips to the sauce and toss to coat. Serve topped with the eggs, avocado, cheese and cilantro.

Nutrition Facts : Calories 368 calories, Carbohydrate 35 g, Cholesterol 193 mg, Fat 21 g, Fiber 8 g, Protein 13 g, SaturatedFat 4 g, Sodium 701 mg, Sugar 5 g

CHIPOTLE TURKEY CHILAQUILES



Chipotle Turkey Chilaquiles image

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

15 corn tortillas (6 inches), torn into 1-1/2-inch pieces
3 cups shredded cooked turkey or chicken
1 large onion, chopped
4 garlic cloves, minced
1/3 cup lime juice
2 chipotle peppers in adobo sauce
2 cans (15 ounces each) black beans, rinsed and drained
3 cups crumbled queso fresco or shredded part-skim mozzarella cheese
3 cups turkey or chicken broth
Chopped fresh cilantro
Hot cooked rice, optional
Sour cream, optional

Steps:

  • Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.

Tips:

  • Stale tortillas work best: Stale tortillas hold their shape better when soaked in the sauce and don't get soggy.
  • Use a variety of tortillas: Don't be afraid to mix and match different types of tortillas, such as corn, flour, and whole wheat.
  • Cut the tortillas into bite-sized pieces: This will help them soak up the sauce more evenly.
  • Don't overcook the tortillas: They should be soft and pliable, but not mushy.
  • Use a flavorful cheese: A sharp cheddar or Monterey Jack cheese will add a lot of flavor to the casserole.
  • Top with your favorite toppings: Sour cream, guacamole, salsa, and cilantro are all great options.

Conclusion:

Chipotle Chilaquiles Tortilla Casserole is a delicious and easy-to-make breakfast, brunch, or lunch recipe. It's perfect for using up leftover tortillas and it's a great way to get your daily dose of vegetables. With its simple ingredients and bold flavors, this casserole is sure to be a hit with your family and friends. This recipe is also very versatile. You can customize it to your own liking by adding different toppings or ingredients. For example, you could add black beans, corn, or diced bell peppers to the casserole. You could also top it with a fried egg or a dollop of sour cream. No matter how you choose to make it, Chipotle Chilaquiles Tortilla Casserole is sure to be a delicious and satisfying meal.

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