Chilaquiles Verde

Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 50 mins

Mexican home cooking at its best (and a great way to use up stale corn tortillas), this combination of tortillas, salsa, vegetables and cheese is a terrific potluck dish. Try it with a side of black beans.


Cooking spray
2cups prepared salsa, divided
8 to 10 (6-inch) stale corn tortillas, torn in quarters
1 (8-ounce) package Neufchatel cheese
2 eggs
3tablespoons cornstarch
8ounces extra-firm, water-packed tofu, crumbled
1 1/2 to 2cups lightly steamed fresh vegetables (zucchini sliced in ¼-inch rounds; string beans sliced in ½-inch lengths; chopped, cooked Swiss chard)
1cup fresh or frozen corn kernels
1 (10-ounce) can green chile sauce
4ounces shredded sharp Cheddar or MontereyJack cheese


  1. Preheat oven to 350F.
  2. Spray a 15-by-10-inch baking dish with cooking spray. Spread about 3⁄4 cup salsa over the bottom of dish. Scatter one-third of the tortillas on top.
  3. Place 1/2 cup salsa, Neufchatel, eggs and cornstarch in food processor. Process until smooth. Stir in crumbled tofu.
  4. Spoon half the Neufchatel mixture over tortillas. Scatter vegetables and corn on top. Drizzle with remaining 3/4 cup salsa, and top with half the remaining tortillas. Cover with remaining Neufchatel mixture. Top with remaining tortillas. Spoon green chile sauce over top.
  5. Bake, covered, 40 minutes. Remove cover; sprinkle with shredded cheese. Increase heat to 375F; bake 10 to 12 minutes, until cheese is melted and slightly browned.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 322
  • Fat 15g
  • Cholesterol 90mg
  • Sodium 660mg
  • Carbohydrate 32g
  • Fiber 3g
  • Protein 16g