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Easy Corn Chilaquiles recipe

Easy Corn Chilaquiles.

Chilaquiles were created by thrifty cookslooking for a creative way to use leftovers. Although chilaquileswas once referred to as a ‘poor man’s dish,’ today it is eagerlyenjoyed by everyone. This cheesy tortilla casserole can be servedfor brunch with eggs and refried beans.

Recipe: Easy Corn Chilaquiles

2 (16-ounce) jars tomato salsa
1 cup whole-kernel frozen corn
1 (7-ounce) can diced green chiles
1 tablespoon or more diced jalapeños (optional)
3 cups coarsely crushed tortilla chips – divided use
3 cups shredded Monterey Jack cheese – divided use
1/2 cup shredded cheddar cheese

  • Preheat oven to 375°F (190°C).Lightly grease 2-quart casserole.
  • Combine salsa, corn, chiles and jalapeñosin medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and1 cup Monterey Jack cheese in bottom of prepared casserole. Repeatlayers 2 more times ending with cheese.
  • Bake for 40 to 45 minutes or until bubblyand cheese is melted; top with cheddar cheese. Bake for an additional5 to 10 minutes or until cheese is melted. Cool on wire rackfor 5 to 10 minutes. Top with green onions and sour cream, ifdesired.

    Makes 6 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Chilaquiles! Best Hangover Cure!

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