Tortilla Casserole (Chilaquiles) - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Tortilla Casserole (Chilaquiles)



  • 1 medium onion, sliced
  • 1 tablespoon oil
  • 2 medium zucchinis (about 12 ounces) diced small
  • 1 jar tomatillo or guajillo salsa
  • 2 cups rich tasting vegetable or chicken broth
  • 1 teaspoon salt or to taste
  • 4 cups baby spinach, well rinsed
  • 8 ounces crunchy tortilla chips (Martin's Bakery variety is best)
  • ½ cup grated Mexican queso anejo (or Parmesan or Romano)
  • Optional:  Shredded cooked chicken, Sour cream



In a large saucepan cook onion in oil over medium heat about 5 minutes.  Add chicken at this point if you wish.  Add zucchini and continue cooking and stirring frequently until it begins to brown; about 3-5 minutes.  Stir in salsa, 2 cups broth and salt.  Heat to a boil and stir in spinach and tortilla chips, coating them with broth mixture.  When mixture begins to simmer cover pan and remove from heat.  Let stand for 5 minutes.  Carefully stir the chilaquiles to check chips have softened nicely but not mushy.  Spoon onto plates and top with cheese and sour cream.

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