Chorizo Chilaquiles Casserole

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  • Vegetable oil
  • 1 pound chorizo sausage (if links, remove from casings)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 (4 ounce) can chopped green chilies
  • 12 (6 inch) corn tortillas, torn into quarters
  • 4 cups shredded Monterey Jack cheese
  • 1 pint sour cream
  • 1/2 cup sliced green onion
  • Salt and freshly ground black pepper


Heat a large non-stick skillet over medium-high heat and lightly coat with oil.
Add sausage and stir occasionally until browned.
Remove to a plate and return pan to heat.
Add onion and sauté until translucent, about 2-3 minutes.
Add garlic, cumin and chili powder. Stir for 30 seconds.
Add tomatoes and browned chorizo. Reduce heat and simmer for 20-30 minutes, or until thickened.
Stir in green chiles and season with salt and pepper.
Preheat oven to 350°F. Lightly oil a 9x13-inch baking pan.
Spread half of tortillas in bottom of pan, then top with half of chorizo mixture and 2 cups of cheese.
Layer remaining tortillas, topped with chorizo and remaining cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for 15-20 minutes, or until bubbly and lightly browned.
Remove from oven and let sit for 10 minutes.
Top with sour cream and green onions. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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