Chilaquilecasserole Recipes

Steps:

• Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible.
• Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.

Steps:

• Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
• Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
• Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Steps:

• In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
• Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
• Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
• Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

Steps:

• Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
• In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
• Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
• Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
• Combine the cheeses in a mixing bowl.
• To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
• Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

Steps:

• Melt butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
• Heat oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
• Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.

Steps:

• Adjust oven rack to middle position and preheat the oven to 350° Fahrenheit.
• Very lightly spray four .25 quart mini Dutch ovens with cooking spray and set aside. In a medium bowl combine corn kernels, black beans, jalapeño, diced tomatoes, and cilantro leaves. Mix briefly to combine.
• Layer the bottom of each mini Dutch oven with about 1/3 cup of lightly crushed tortilla chips. Add ¼ cup salsa over the tortilla chip layer, followed by the corn/black bean/tomato mixture. Press down lightly on the solids. Add another ¼ cup salsa to each mini Dutch oven, layer with tortilla chips, and top with cheese.
• Place in the oven and bake for 8-10 minutes until the cheese has melted and salsa bubbles slightly. Remove from the oven. Garnish with chopped cilantro, diced tomatoes, and jalapeños if desired.
• Serve hot.

Steps:

• Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
• Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.

Steps:

• Stack tortillas and cut stack into 8 triangles.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry tortillas in 6 batches, turning once, until golden brown, 3 to 5 minutes per batch. Drain on layers of paper towel.
• Purée salsa with 1/2 cup cilantro in a blender.
• Pour off all but 2 tablespoons oil from skillet, then cook garlic over medium heat, stirring occasionally, until pale golden, about 2 minutes. Add salsa mixture and cook, stirring, until sauce comes to a simmer, about 2 minutes.
• Whisk together sour cream, heavy cream, and 1/4 teaspoon salt.
• Spread tortillas on a platter, then spoon sauce over them. Drizzle with sour-cream mixture, then sprinkle with onion, cheese, and remaining 1/2 cup cilantro.

Steps:

• Heat oven to 375 degrees.
• Heat oil in medium skillet over medium-low heat.
• Add onions and garlic and cook for 5 minutes until tender.
• Grease 11x7-inch baking dish.
• Spread half the tortillas along bottom of baking dish.
• Sprinkle half the cheese and 1 can chilies over top.
• Sprinkle onion mixture over chilies.
• Repeat layering with remaining tortillas, cheese and chilies.
• Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.
• Pour over casserole.
• Bake 45 minutes until set and browned on top.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
• Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
• Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.

Steps:

• Turn on the broiler. Line a broiler pan with foil. Arrange the chilies in a single layer on the pan. Place under the flame and roast, turning frequently, until the peppers are charred and blistered on all sides. Transfer to a brown paper bag, seal and let stand until cooled. Slide off the skins and remove the seeds. Dice the pulp.
• Lower the oven temperature to 200 degrees.
• Place the tomatillos in a heavy skillet large enough to hold them all in a single layer. Toast over medium heat, turning often, until they start to soften and turn brown. Cool, then remove the husks and chop the pulp. (For esthetic reasons, you may want to scrape off the black parts of both the chilies and the tomatillos, although they won't affect the taste.)
• Heat the olive oil in a large heavy skillet over a medium-low flame. Add the onions and garlic and saute, stirring occasionally, until very tender, about 10 minutes.
• Stir in the tomatillos, chilies, broth, cumin and oregano. Blend well and simmer for 20 to 30 minutes, stirring occasionally. Season with salt and pepper to taste and keep warm.
• Meanwhile, heat the corn oil in a small heavy skillet or saucepan until a thermometer registers 165 degrees. Cut the tortillas in half, then into strips about 1-inch across. Add the strips to the hot oil in batches and fry until crisp. Drain well on paper towels and hold in the oven.
• Break the eggs into a mixing bowl and add the Tabasco, salt and pepper and the 2 tablespoons of sour cream. Beat until completely blended. Melt the butter in a skillet and pour in the eggs. Cook, stirring, until the eggs are fluffy but set.
• To serve, lay a handful of tortilla strips on each of 4 serving plates. Top with a generous spoonful of chili sauce, then another layer of strips and another spoonful of sauce (you should have more sauce than tortillas). Arrange a portion of scrambled eggs either alongside or on top. Garnish with a little sour cream and a sprinkling of cilantro and serve at once, with refried beans if you like.