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Wild Mushroom Chilaquiles Casserole


6" Yellow Corn 6 oz.
Wild Mushroom Chilaquiles Casserole

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Original Recipe Serves 10


3 Tbsp.  Olive Oil  
4 Portobello Mushrooms Caps, diced 
2 3/4 cups Shiitake Mushrooms , diced 
3 3/4 cups Cremini Mushrooms , diced 
12 Mission® 6" Yellow Corn Tortillas (06942) , fried until golden 
1 1/2 cups Red Onions , diced 
1 cup Green Onion , diced 
1 1/2 cups  Tomatoes , diced 
2 cups Jack Cheese , shredded 
Southwest Chili Roux  (see Related Recipe) 
Roasted Poblano Cream Sauce  (see Related Recipe) 


1.) Heat olive oil in a large skillet over medium high heat and sauté mushrooms until softened, about 8-10 minutes. Set aside.

2.) Layer three Mission® Corn Tortillas in the bottom of well-oiled half pans and coarsely crush the tortillas leaving 2-3” pieces.

3.) Layer with half the sautéed mushrooms, half the tomatoes, half the scallions, and half the red onion, then sprinkle with one cup of jack cheese.

4.) Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with a half cup of the Southwest Chili Roux and top with remaining jack cheese.

5.) 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. To serve, reheat and top with Roasted Poblano Cream Sauce.

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