Cheesy Green Chile Tortilla Bake is chilaquiles' casserole cousin — corn tortilla pieces baked in a buttermilk-egg custard with green chiles, cumin, and plenty of Jack. It turns a few staples into a golden, comforting pan. Excellent news for stale-tortilla situations.
Craving the ultimate comfort food that’s perfect for brunch, a potluck, or a cozy weeknight dinner? Look no further! This Cheesy Green Chile Tortilla Bake is like a savory bread pudding, but with the incredible flavor and texture of corn tortillas. It’s wonderfully simple to assemble, layering tortillas, zesty green chiles, and gooey Monterey Jack cheese, all soaked in a rich, seasoned buttermilk custard. When it bakes, the top gets golden and crispy while the inside stays soft, cheesy, and absolutely irresistible. It’s a crowd-pleasing dish that will have everyone asking for the recipe!
Ingredients
• 1 cup / 150g (5.3 oz) chopped onion (about 1 large)
• 2 cloves garlic, minced
• 1 tablespoon (15 ml / 0.5 fl oz) vegetable oil
• 12 6-inch corn tortillas, cut into 1-inch pieces
• 2 cups / 8 oz / 226g shredded Monterey Jack cheese
• 2 4-ounce / 113g (4 oz) cans diced green chile peppers, undrained
• 4 large eggs, lightly beaten
• 2 cups / 480ml buttermilk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground cumin
• ⅛ teaspoon dried oregano, crushed
• Salsa, for serving (optional)
Instructions
1. Preheat your oven to 375°F (190°C). In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until the onion is soft and translucent, stirring occasionally.
2. While the onions cook, grease a 2-quart rectangular baking dish. Create your first layer by spreading half of the tortilla pieces across the bottom. Top evenly with half of the shredded cheese and one can of the undrained green chiles. Sprinkle the cooked onion and garlic mixture over the top.
3. Create the second layer by topping with the remaining tortilla pieces, the rest of the cheese, and the second can of green chiles.
4. In a large bowl, whisk together the lightly beaten eggs, buttermilk, salt, black pepper, cumin, and crushed oregano until well combined. Gently and evenly pour this custard mixture over the layers in the baking dish.
5. Bake uncovered for 35 to 40 minutes. The casserole is done when the center is set (a knife inserted near the center comes out clean) and the edges are bubbly and lightly browned. Let the casserole stand for 15 minutes before slicing and serving. This allows it to set up perfectly. Top with fresh salsa, if desired.
Nutritional Information
• PER SERVING: 284 calories, 15 g (0.53 oz) total fat (7 g / 0.25 oz saturated fat), 133 mg cholesterol, 507 mg sodium, 25 g (0.88 oz) carbohydrates, 4 g (0.14 oz) fiber, 15 g (0.53 oz) protein.
Pro Tips
• Make it Ahead:** Assemble the entire casserole the night before, cover, and refrigerate. Let it sit at room temperature for 20-30 minutes before baking. You may need to add 5-10 minutes to the bake time.
• Customize Your Casserole:** Feel free to add a can of drained black beans or 1 cup (240 ml) of corn between the layers for extra texture and protein. A mix of Monterey Jack and sharp cheddar cheese is also delicious.
• Serving Suggestions:** This bake is fantastic on its own, but even better with a dollop of sour cream or Greek yogurt, sliced avocado, and a sprinkle of fresh cilantro.
• DIY Buttermilk:** No buttermilk? To make 2 cups (480 ml) of sour milk, place 2 tablespoons (30 ml / 1 fl oz) of lemon juice or white vinegar in a glass measuring cup. Add enough milk to reach the 2-cup line, stir, and let it stand for 5 minutes to curdle before using.
FAQ
Q: How can I add more protein to this vegetarian tortilla bake
A: Absolutely! To boost the protein, stir in a 15-ounce can of drained and rinsed black beans or pinto beans between the layers. You could also add 1 cup (240 ml) of corn for extra fiber and protein. For a smokier flavor, consider adding a cup of crumbled, pre-cooked plant-based chorizo.
Q: Can I make this green chile tortilla bake vegan
A: Yes, you can adapt this recipe to be fully vegan with a few key substitutions. Use a plant-based shredded Monterey Jack alternative for the cheese. For the custard, replace the 4 large eggs with 1 cup (240 ml) of a liquid vegan egg substitute. To make vegan buttermilk, mix 2 cups (480 ml) of unsweetened soy or almond milk with 2 tablespoons (30 ml / 1 fl oz) of lemon juice or apple cider vinegar and let it sit for 5 minutes before using.
Q: How do I store and reheat leftovers of this casserole
A: Leftovers are delicious! Store any remaining casserole in an airtight container in the refrigerator for up to 4 days. To reheat, you can warm individual slices in the microwave for 1-2 minutes or place the entire baking dish, covered with foil, in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
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Cheesy Green Chile Tortilla Bake
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and cook until the onion is soft and translucent, stirring occasionally.
- While the onions cook, grease a 2-quart rectangular baking dish. Create your first layer by spreading half of the tortilla pieces across the bottom.
- Top evenly with half of the shredded cheese and one can of the undrained green chiles.
- Sprinkle the cooked onion and garlic mixture over the top.
- Create the second layer by topping with the remaining tortilla pieces, the rest of the cheese, and the second can of green chiles.
- In a large bowl, whisk together the lightly beaten eggs, buttermilk, salt, black pepper, cumin, and crushed oregano until well combined. Gently and evenly pour this custard mixture over the layers in the baking dish.
- Bake uncovered for 35 to 40 minutes. The casserole is done when the center is set (a knife inserted near the center comes out clean) and the edges are bubbly and lightly browned.
- Let the casserole stand for 15 minutes before slicing and serving. This allows it to set up perfectly.
- Top with fresh salsa, if desired.
