CHILIQUILLES
A great Mexican casserole that I've been making for fifteen plus years--a real family favorite of ours! Originally from a local church cookbook where everyone puts their best recipes!
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions, meat, and garlic until onions are clear.
- Drain any fat.
- Add tomatoes, spices, salt and pepper and simmer 30 minutes.
- Add diced chilies.
- Cut tortillas into fourths.
- In a 13x9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan.
- Cover with half the meat sauce.
- Sprinkle with half the cheese.
- Repeat layers, beginning with tortillas and ending with cheese.
- Bake at 350°F about 30-45 minutes, or until bubbling and cheese has melted and started to turn golden.
- Remove from oven and spread with a layer of sour cream.
- This freezes well--do all but add sour cream topping and freeze.
- When ready, reheat and top with sour cream.
CHILAQUILES
Provided by Food Network
Time 35m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Mix together the tomatoes, onions, jalapeños, and lime juice.
- In a saute pan, heat the butter. Add the tomato mixture, and then the eggs to the pan. Cook and scramble the eggs, then add the fried chips, mixing and folding all the ingredients slowly. You want the egg cooked and the chips still crispy, and the whole thing should be light and fluffy. Top with the shredded cheese and serve.
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
CHILAQUILES VERDES
Provided by JoAnn Cianciulli
Categories Cheese Dairy Vegetable Breakfast Brunch Fry Vegetarian Tomatillo Tortillas Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 19
Steps:
- To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
- Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
- Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
- Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
- Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
CHILAQUILES
This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Brunch Breakfast Dinner Tortillas Egg Cheese Tomato Chile Pepper Cilantro
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F or the broiler to low.
- Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
CHILAQUILES
Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.
Provided by Karen From Colorado
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tortillas into strips.
- Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
- Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
- Sautee the chopped onion and garlic in a little olive oil.
- Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
- Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
- Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
- Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
- Repeat layers and finish with cheese and sour cream.
- Bake at 325 degrees F for about 45 minutes.
Nutrition Facts : Calories 601, Fat 27.8, SaturatedFat 15.7, Cholesterol 138.5, Sodium 497.3, Carbohydrate 42.7, Fiber 7.5, Sugar 14.3, Protein 48.1
More about "chiliquilles recipes"
CHILAQUILES RECIPE
From thespruceeats.com
3.6/5 (5)Total Time 47 minsCategory Brunch, BreakfastCalories 384 per serving
EASY CHILAQUILES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (14)Calories 469 per serving
CHILAQUILES | FOOD & WINE
From foodandwine.com
CHILAQUILES - WIKIPEDIA
From en.wikipedia.org
CHILAQUILES FACTORY - FOOD MENU
From chilaquilesfactory.com
WHAT ARE CHILAQUILES?? - JUST MEXICAN FOOD
From justmexicanfood.com
CHILAQUILES MEXICAN CUISINE - MEXICAN - 49 BEECHWOOD …
From yelp.ca
CHILAQUILES I ORDER ON THE GO I TRADITIONAL MEXICAN RESTAURANT IN …
From chilaquiles.ca
260 CHILAQUILES RECIPE IDEAS | CHILAQUILES, CHILAQUILES RECIPE, …
From pinterest.ca
CHILAQUILES MEXICAN CUISINE (49 BEECHWOOD AVE, OTTAWA, ON K1M …
From skipthedishes.com
WHAT DOES CHILAQUILES MEAN TO MEXICAN PEOPLE? - JUST MEXICAN …
From justmexicanfood.com
CHILAQUILES ROJOS, HOW TO MAKE IT & ITS HISTORY
From blog.amigofoods.com
CHILAQUILES (AKA HANGOVER FOOD) | CAKE 'N KNIFE
From cakenknife.com
HOW TO MAKE CHILAQUILES - KITCHN
From thekitchn.com
HISTORY OF CHILAQUILES — JULEE HO MEDIA
From juleeho.com
EASY KETO CHILAQUILES - A KETO MEXICAN FOOD RECIPE! [2019]
From convenientketo.net
CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD) - THIS IS HOW I COOK
From thisishowicook.com
CHILAQUILES WITH SANA FOODS CHIPS - SANA FOODS
From sanafoods.com
CHILAQUILES – SPICY FOOD NETWORK
From spicyfoodnetwork.com
CHILAQUILES, OTTAWA - RESTAURANT REVIEWS, PHOTOS & PHONE …
From tripadvisor.ca
RED CHILAQUILES RECIPE - COOKIE AND KATE
From cookieandkate.com
CHILAQUILES RECIPES - BBC FOOD
From bbc.co.uk
CHILIQUILLES RECIPE - FOOD.COM
From food.com
CHILAQUILES FOOD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHILAQUILES RECIPE - REAL SIMPLE
From realsimple.com
BEST CHILAQUILES NEAR ME - APRIL 2022: FIND NEARBY CHILAQUILES
From yelp.com
A SIMPLE MEXICAN RECIPE: HOW TO MAKE CHILAQUILES WITH …
From thespruceeats.com
WARRENTON, VA – MENU – EL AGAVE
From elagavemexrestaurant.com
CHILAQUILES - SAVEUR
From saveur.com
THE PERFECT BREAKFAST FOOD (CHILAQUILES 2 WAYS)
From joshuaweissman.com
AUTHENTIC CHILAQUILES ROJOS - MEXICAN RECIPES BY MUY DELISH
From muydelish.com
CHILAQUILES | TRADITIONAL BREAKFAST FROM MEXICO
From tasteatlas.com
CHILAQUILES! RECIPE - ALTON BROWN
From altonbrown.com
HOW TO MAKE THE BEST CHILAQUILES RECIPE - THE ... - THE TORTILLA …
From thetortillachannel.com
CHILAQUILES | SPIRITFARER WIKI | FANDOM
From spiritfarer.fandom.com
CHILAQUILES DELIVER A SATISFYING COMBINATION OF CARBS, PROTEIN AND …
From theglobeandmail.com
RECIPE: CHILAQUILES | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHICKEN CHILAQUILES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
20+ CHILAQUILES RECIPES | ALLRECIPES
From allrecipes.com
EASY KETO CHILAQUILES - ASWEETLIFE
From asweetlife.org
THE BEST CHILAQUILES RECIPE - AN AUTHENTIC MEXICAN …
From mylatinatable.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #casseroles #main-dish #beef #mexican #oven #dietary #one-dish-meal #high-calcium #comfort-food #low-carb #ground-beef #high-in-something #low-in-something #meat #taste-mood #equipment #4-hours-or-less
You'll also love