This cheesy mushroom chilaquiles casserole layers crisped corn tortillas with mushrooms in a tomato-green chili sauce, all under melted Cheddar. It takes the messy magic of chilaquiles and turns it into a casserole that feeds six with no last-minute scrambling.
Craving the ultimate comfort food? Look no further! This Cheesy Mushroom Chilaquiles Casserole is everything you love about a hearty, savory bake, all in one glorious dish. We’re talking layers of crispy, golden tortilla strips, tender, earthy mushrooms sautéed with garlic and herbs, and a vibrant tomato-chili sauce packed with flavor. It’s all brought together with heaps of melted Cheddar and a creamy custard that makes every bite incredibly rich and satisfying. Perfect for a cozy weeknight dinner or as a show-stopping brunch centerpiece, this casserole is guaranteed to become a new family favorite.
Ingredients
• 8 corn tortillas
• Vegetable oil, for frying
• 1 lb / 450 g mushrooms, sliced
• 2 Tbs / 30 ml (1 fl oz) olive oil
• 4 cloves garlic, minced or pressed
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 cup / 100 g sliced green onions
• 1 lb / 450 g tomatoes, peeled and puréed
• 6 Tbs / 90 g (3.17 oz) chopped green chilis, canned
• 3 Tbs chopped fresh cilantro (coriander)
• 1/2 lb / 225 g Cheddar cheese, grated
• 3 large eggs
• 1 cup / 240 ml milk
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly oil a large casserole dish.
2. Prepare the tortilla strips. Cut the tortillas into strips about 1 inch wide and 2 inches long. In a large skillet, heat about an inch of vegetable oil over medium-high heat. Fry the tortilla strips in batches until crisp and golden. Remove with a slotted spoon, drain on paper towels, and salt them lightly.
3. Sauté the mushrooms. In a separate large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the sliced mushrooms, tossing until they release their liquid and it evaporates. Stir in the thyme, oregano, salt, and pepper. Cook for another minute, then set the mushroom mixture aside.
4. Create the sauce. In the same skillet, heat 1½ tablespoons of vegetable oil. Sauté the green onions for 2-3 minutes until softened. Stir in the puréed tomatoes, green chilis, and cilantro. Season with salt and pepper and let it simmer for 5 minutes. Return the cooked mushrooms to the skillet and stir to combine.
5. Assemble the casserole. Spread one-third of the fried tortilla strips in the bottom of your prepared casserole dish. Top with one-third of the grated cheese, followed by one-third of the tomato-mushroom sauce. Repeat to create two more layers, ending with the sauce.
6. Add the custard. In a medium bowl, whisk together the eggs and milk until smooth. Pour this custard mixture evenly over the entire casserole. You can gently poke a few holes with a knife to help the liquid seep through the layers.
7. Bake and serve. Cover the casserole and bake for 30 minutes, or until the custard is set and the cheese is bubbly. Let it rest for a few minutes before serving. Enjoy hot with a side salad.
Nutritional Information
• (Estimated)
• Serving Size: 1/6th of casserole
• Calories: 450 kcal
• Protein: 20 g
• Carbohydrates: 35 g
• Fat: 26 g
Pro Tips
• Use sturdy, store-bought tortilla chips to save a significant amount of prep time. Look for a thick-cut variety so they don’t get too soggy.
• Feel free to swap the Cheddar with Monterey Jack, a Colby blend, or crumbled cotija cheese for a different flavor profile.
• For a richer sauce, roast the tomatoes before puréeing them. This adds a wonderful smoky depth that complements the mushrooms.
• Assemble the casserole up to a day in advance, but wait to pour the egg and milk mixture over the top until just before baking to prevent sogginess.
FAQ
Q: Can I add more protein to this vegetarian chilaquiles casserole
A: Absolutely! To boost the protein, you can layer in a can of rinsed black beans or pinto beans with the mushroom mixture. Crumbled firm tofu or a plant-based ground ‘meat’ substitute would also be delicious additions that complement the existing flavors.
Q: How can I make this mushroom chilaquiles casserole vegan
A: To make this recipe vegan, use your favorite plant-based shredded cheese instead of Cheddar. For the custard, replace the eggs and milk with a mixture of 1 cup (240 ml) of unsweetened plant-based milk (like soy or almond) and 1/4 cup (960 ml) of nutritional yeast for a cheesy, savory flavor.
Q: What can I use instead of mushrooms in this recipe
A: If you’re not a fan of mushrooms, you can easily substitute them with other vegetables. Try using a similar amount of sautéed zucchini, bell peppers, or even hearty spinach. For a ‘meatier’ texture, cooked and crumbled tempeh or lentils are excellent vegetarian alternatives.
Q: Can I prepare this vegetarian casserole ahead of time
A: Yes, this casserole is great for meal prep. You can fully assemble it, excluding the egg and milk custard, up to 24 hours in advance. Cover and refrigerate. When you’re ready to bake, pour the freshly whisked egg and milk mixture over the top and bake as directed, possibly adding 5-10 minutes to the cooking time.
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Cheesy Mushroom Chilaquiles Casserole
Ingredients
Method
- Preheat your oven to 350°F / 175°C. Lightly oil a large casserole dish.
- Prepare the tortilla strips.
- Cut the tortillas into strips about 1 inch wide and 2 inches long.
- In a large skillet, heat about an inch of vegetable oil over medium-high heat.
- Fry the tortilla strips in batches until crisp and golden.
- Remove with a slotted spoon, drain on paper towels, and salt them lightly.
- Sauté the mushrooms.
- In a separate large skillet, heat the olive oil over medium-high heat.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add the sliced mushrooms, tossing until they release their liquid and it evaporates.
- Stir in the thyme, oregano, salt, and pepper.
- Cook for another minute, then set the mushroom mixture aside.
- Create the sauce.
- In the same skillet, heat 1½ tablespoons of vegetable oil.
- Sauté the green onions for 2-3 minutes until softened.
- Stir in the puréed tomatoes, green chilis, and cilantro.
- Season with salt and pepper and let it simmer for 5 minutes. Return the cooked mushrooms to the skillet and stir to combine.
- Assemble the casserole.
- Spread one-third of the fried tortilla strips in the bottom of your prepared casserole dish.
- Top with one-third of the grated cheese, followed by one-third of the tomato-mushroom sauce.
- Repeat to create two more layers, ending with the sauce.
- Add the custard.
- In a medium bowl, whisk together the eggs and milk until smooth.
- Pour this custard mixture evenly over the entire casserole. You can gently poke a few holes with a knife to help the liquid seep through the layers.
- Bake and serve.
- Cover the casserole and bake for 30 minutes, or until the custard is set and the cheese is bubbly.
- Let it rest for a few minutes before serving.
- Enjoy hot with a side salad.
