Classic Baked Chilaquilles
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic and hearty baked dish featuring layers of lightly fried corn tortillas, a savory homemade tomato sauce with green chiles, and generous amounts of melted Monterey Jack cheese, all topped with sour cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 30 mins | None | 8-10 servings |
🔪 Key Equipment
- 9x13 inch baking dish
- Large pot or Dutch oven
- Skillet
- Slotted spoon
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Onions | Chopped |
| 1 clove | Garlic | Minced |
| As needed | Fat | For sauteing and frying, or vegetable oil |
| 2 large cans | Tomatoes | Approx. 28 oz each, crushed or whole |
| To taste | Salt | None |
| To taste | Pepper | None |
| 1 can | Green Chili Peppers | 4-7 oz, mild, cut in strips |
| 1 dozen | Corn Tortillas | Cut in fourths |
| 2 lb. | Monterey Jack Cheese | Grated |
| 1 pint | Sour Cream | For topping |
Instructions
Step 1: Make the Sauce
- In a large pot or Dutch oven, heat 2-3 tablespoons of fat. Sauté the 2 chopped onions and 1 clove minced garlic until clear and softened.
- Add the 2 large cans tomatoes (breaking them up with a spoon if whole), salt, and pepper. Simmer for 15-20 minutes, or until the sauce has thickened slightly.
- Stir in the 1 can green chili pepper strips.
Step 2: Prepare the Tortillas
- While the sauce simmers, heat about 1/2 inch of fat in a separate skillet. Cut the 1 dozen corn tortillas into fourths (triangles).
- Working in batches, fry the tortilla quarters in the hot fat for 30-60 seconds per side, just until they are softened and lightly crisped. Remove immediately with a slotted spoon and drain on paper towels.
Step 3: Assemble and Bake
- Preheat oven to 350°F (175°C). Grease a large 9x13 inch baking dish.
- Spread a thin layer of sauce in the bottom of the greased baking dish. Create layers of fried corn tortillas, sauce, and 2 lb. grated Monterey Jack cheese. Repeat these layers until the dish is full.
- Top the dish with a final generous layer of grated cheese.
- Bake at 350°F for 20-30 minutes, or until the dish is heated through and the cheese is melted and bubbly until golden and bubbling.
- Remove from the oven and serve hot, topped with dollops of 1 pint sour cream.
💡 Make-Ahead & Storage: Store assembled unbaked or leftover baked chilaquilles sealed in the refrigerator for up to 3 days.
Original Recipe Scan
