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Chilaquiles With Mushrooms

Makes 8 servings This recipe uses freshly fried tortillas, but you can substitute store-bought corn tortilla chips. Add shredded cooked chicken, grilled shrimp, or pulled pork, if you like.


  • 1 lb white mushrooms, sliced ¼-inch thick
  • 1/4 cup olive oil
  • 1/2 medium white onion, minced
  • 2 garlic cloves, minced
  • 1 cup prepared tomatillo salsa
  • Kosher salt, as needed
  • Vegetable oil, as needed, to fry the tortillas
  • 8 oz corn tortillas, cut into 8 wedges each
  • 1/2 cup sour cream
  • 4 oz queso fresco, crumbled
  • 1/2 cup coarsely cut cilantro


  1. In a very hot skillet, cook the mushrooms in the olive oil until slightly browned, 3 to 5 minutes. Add the onions and cook until sligtly softened, about 1 minute. Add the garlic and cook until fragrant, 10 to 20 seconds. Add the salsa and simmer for about 2 minutes more. Adjust the seasoning as needed with salt.
  2. Heat the oil to 325 degrees F and deep-fry the corn tortilla wedges until crispy and very slightly browned, 1 to 2 minutes. Transfer to a paper-towel lined tray to drain.
  3. Preheat the oven to 450 degrees F. In a mixing bowl, combine the fried tortilla wedges with the mushroom mixture. The tortillas should soften slightly but not become mushy.
  4. Transfer to a baking dish, the drizzle with sour cream, and sprinkle with the queso fresco. Bake until heated through, about 5 minutes.
  5. Garnish with the cilantro and serve immediately.

Copyright © 2019 The Culinary Institute of America

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