Wild Mushroom Chilaquiles Casserole


Yield:  8-10


1 qt canola oil, divided
6 lbs white button mushrooms, thickly slices
32 yellow corn tortillas
3 medium onions, finely diced
4 garlic cloves, chopped fine
3 cups salsa verde cocida
2 cups  creme mexicana
2 cups queso fresca, crumbled
3 tablespoons McCormick Smoky Chipotle


Dry the tortillas in a 350 degree over for about 8 minutes.

Heat the oil in a skillet and fry the tortillas in small batches until golden and crispy.  Remove with a spider and transfer to paper towels ot drain.  Reserve 4 tablespoons of the frying oil an discard the rest.

Heat the oil over medium heat in a cast iron or heavy bottom skillet.  Add and saute the diced onion two minutes.  Add the garlic and saute two minutes.  Add the mushrooms and McCormick Smoky Chipotle and toss.  Cook until the mushrooms sweat for about 5-8 minutes, covering the pan partially.  Add the salsa verde.  Cook 3-5 minutes at a low simmer.

Place a layer of the fried tortillas in the casserole.  Top with spoons of the crema, the mushroom mix and then more tortillas.  Repeat until all the mix and tortillas are used, making about 4 layers, and finishing with the mushroom mix, last the crema.  Sprinkle with the queso.

Cover with parchment and aluminum foil and bake about 45 minutes in oven heated to 350° F, or until cheese is melted. Cool and cut into individual servings.


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