Chilaquiles Casserole


I think I’ve already clarified this, but just in case I haven’t – I love Mexican food. One of my favorite places is the New Mecca Cafe in Pittsburg, CA. Specifically for their chilaquiles. They are what dreams are made of.


In no way, shape, or form could I ever replicate theirs, but I can get my fix making this dish. They aren’t truly authentic since I’m not using Mexican cheeses or putting in day-old corn tortillas, but one day when I was craving New Mecca’s chilaquiles, I was reading through some of my favorite Mexican cookbooks that I own and played around with this recipe (specifically because I had most items already in my pantry). I’m not sure why Charlotte hasn’t caught on to the chilaquiles trend, but they should. And if anyone knows of a place I’m missing that serves them around here, please point me in that direction.


Chilaquiles Casserole

(Adapted from El Charro Cafe Cookbook)

1/2 bag of tortilla chips, lightly crushed to fit in the bottom of your baking dish (you still want some big chunks in there so don’t go crazy!)
4 eggs
2-3 Tbsp milk
1 4oz can of chopped green chiles
2 cups of shredded cheddar (buy the block and grate yourself!)
12oz bottle or can of enchilada sauce
1/2 cup of corn
1/2 cup of black beans
Scallions, chopped for garnish

Preheat your oven to 350 degrees. Place your tortilla chips in the bottom of a casserole dish (I used an 11×7), lightly crushing to make an even layer. In a bowl, beat the eggs and milk with a fork and stir in the can of green chiles. Once combined, pour over the chips.

Sprinkle the cheese over the chips and egg mixture, reserving about 1/4th of a cup. Pour the enchilada sauce evenly over the baking dish. Top with the corn and black beans, evenly spreading over the top. Sprinkle the remaining cheese over the top and place in the oven. Bake for 25 minutes, or until brown and bubbly. Finish with the scallions and serve immediately.

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12 thoughts on “Chilaquiles Casserole

  1. Taylor! I called the Mecca to get the recipe for your dad last Christmas, and they pretty much gave it to me – the secret apparently is pork broth! Next time you’re all here, we should try to recreate them! (And also go there to get them.) Great posts!! xoxo

    1. Pork broth? So that’s where all the flavor comes from! Yes, we should definitely try to recreate them when I’m there next – and do a side by side tasting of them! I need to come out there soon- it’s been too long! Thanks!! Miss you!!

      1. Did you ever try to make the recipe the same as New Mecca? I am 60 years old and started going to the New Mecca as a kid. I no longer live in Calif and would love to have the recipe for chilaquiles. Thanks

        1. Hi Debbie! I have been playing around with the recipe for a little bit, and am hoping to get it finalized pretty soon – I will send you an e-mail once I get it down pat! My father lived in Pittsburg growing up and the Mecca is one of his favorite places so I know how much those chilaquiles mean to everyone (and he of course made sure my family also knew how great those chilaquiles were!). I want to make sure that the recipe is pretty close to the original before I post it – but I will definitely let you know! Thanks!

  2. I ate there last Sunday Evening, used to live about a block away, my kids were raised on their food. Still the best Mexican food around.

    1. I am so jealous that you live so close! My dad would always take us when we visited the Bay Area and it’s definitely one of my favorite restaurants. Your kids are lucky to have grown up on it!

  3. I would love to have the chilaquile recipe. I ate them every time we went to the New Mecca growing up. Please post.

    1. Hi Karen! I have fond memories of New Mecca, too – I’m glad so many others have as well! I am working on a similar recipe to New Mecca’s – hopefully it will be ready soon, I will definitely let you know! Hope you have a great day!

    1. Hi Karen! I actually posted the recipe at the end of March – I’m so sorry it’s taken so long for me to send them to you! I had trouble with some of my comments showing up since I moved to my own site when these were posted and I had forgotten to send you the link. I’m emailing you now with the recipe, but here’s the link:

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