Go Back


Chilaquiles Recipe, So Delicious You Won't Believe It
Course Dinner, Main Course
Cuisine international
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4
Calories 460kcal


  • 12 corn tortillas
  • canola oil for frying
  • 1/2 lb chorizo
  • 1/2 lb ground beef
  • 3 poblano chiles, roasted, peeled, seeded and chopped
  • 1 tbl canola oil
  • 1 onion, peeled and chopped
  • w cloves of garlic, chopped
  • 1 can of Mexican style diced tomatoes
  • 1 tbl chili powder (I use chipotle chili, but it might be too smokey for some)
  • 2 cups jack or cheddar cheese
  • 2 cups sour cream
  • 1/2 cup fresh grated Parmesan cheese


  • Preheat oven to 350°. Heat 3/4 inch of oil in skillet. When oil is hot, fry each tortilla lightly, 2 or 3 seconds per side. Drain on paper towels.
  • Place chorizo and beef in skillet and fry, breaking up the meat into small pieces. Pour the meat in a strainer and let excess fat drain off. Set aside.
  • Heat oil in skillet. Add onions and saute for about 2 or 3 minutes, until soft but not brown. Add garlic and cook another minute. Add tomatoes and chili powder and salt to taste. Bring to a boil, lower heat and simmer for about 10 minutes, stirring occasionally.
  • Spray a casserole dish with nonstick cooking spray. Layer the bottom of the dish with tortillas, overlapping them. Over the tortillas, layer jack or cheddar cheese, roasted chiles, meat mixture and sour cream. Keep layering until tortillas are used up. End with a layer of meat mixture. Sprinkle top with Parmesan cheese. bake for 30 minutes. Add some shredded jack cheese as it comes out of the oven. I like to serve mine topped with sour cream and guacamole.


Tip: Leftover cooked chicken can be substituted for the chorizo and ground beef. Add it when you simmer the mixture.
Tip: I find the best and fastest way to roast chiles is under the broiler of my oven. 3 or 4 minutes per side. Put the hot chiles in a plastic bag for 10 minutes, then peel and seed them.