Easy Microwave Chilaquiles Recipes

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EASY MICROWAVE CHILAQUILES

This Mexican-inspired breakfast dish is a great addition to any meal, and so easy to prepare. You can use Monterey Jack cheese if you prefer.

Provided by Patty Pelfrey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 17m

Yield 4

Number Of Ingredients 4



Easy Microwave Chilaquiles image

Steps:

  • Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
  • Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.

Nutrition Facts : Calories 949.8 calories, Carbohydrate 46.6 g, Cholesterol 179.8 mg, Fat 74.3 g, Fiber 3.7 g, Protein 28.2 g, SaturatedFat 39.1 g, Sodium 858.1 mg, Sugar 0.7 g

1 ¾ cups enchilada sauce
1 (7-1/2 ounce) bag corn tortilla chips
2 cups sour cream
12 ounces shredded queso asadero (white Mexican cheese)

TEN-MINUTE CHILAQUILES

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11



Ten-Minute Chilaquiles image

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
  • Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.
  • For advance preparation: Make the sauce up to a few hours ahead and lay out all the other ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips retain a tiny bit of texture when baked.

1 cup salsa (preferably medium hot)
2 cups tomato sauce
1/2 cup water
1 (4-ounce) can chopped green chiles, undrained
1 (14-ounce) can pinto or kidney beans, rinsed well in a strainer
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (11-ounce) bag corn chips (about 8 cups)
1 cup sour cream
2 cups grated Monterey Jack
2 tablespoons minced cilantro, optional

EASY VEGETARIAN CHILAQUILES (ENCHILADA CASSEROLE)

More nutritious and less fatty than cheese chilaquiles, I created this when cooking for groups of 30 people, and now make it for my son and me. I found that when I went to the trouble of rolling up enchiladas, people would wreck them when serving themselves, or only want half of one. This casserole is easier to prepare and serve!

Provided by piratejenny

Categories     Black Beans

Time 23m

Yield 6-9 serving(s)

Number Of Ingredients 5



Easy Vegetarian Chilaquiles (Enchilada Casserole) image

Steps:

  • Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction.
  • Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet).
  • Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate.
  • Spread in bottom of 9x9" baking pan.
  • Defrost vegetarian crumbles and heat with beans.
  • Spread over layer of tortilla strips.
  • Sprinkle half the cheese over the bean mix.
  • Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese.
  • Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave).
  • Serve with sour cream. Goes well with rice.

Nutrition Facts : Calories 393.3, Fat 15.1, SaturatedFat 7.3, Cholesterol 55, Sodium 956.6, Carbohydrate 41.3, Fiber 9, Sugar 6.5, Protein 24.5

12 corn tortillas
1 (19 ounce) can enchilada sauce
1 (15 ounce) can black beans (I use Goya Black Bean Soup)
1 (12 ounce) package vegetarian ground beef, substitute (Quorn, Morning Star or Boca)
4 -8 ounces cheddar cheese (or combination) or 4 -8 ounces monterey jack cheese, grated (or combination)

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



Easy Chilaquiles image

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

8 (6 inch) corn tortillas, cut into 2-inch pieces
5 tablespoons vegetable oil
8 eggs, beaten
salt and ground black pepper to taste
½ cup green taco sauce
1 cup shredded Monterey Jack cheese

EASY MICROWAVE CHILAQUILES

This Mexican-inspired breakfast dish is a great addition to any meal, and so easy to prepare. You can use Monterey Jack cheese if you prefer.

Provided by Patty Pelfrey

Categories     Mexican Recipes

Time 17m

Yield 4

Number Of Ingredients 4



Easy Microwave Chilaquiles image

Steps:

  • Cover the bottom of a shallow microwaveable dish, with some of the enchilada sauce. Arrange a layer of tortilla chips on top. Follow with another layer of sauce, then a layer of sour cream. Sprinkle cheese over the top. Repeat layers to use up all ingredients, finishing with cheese on top.
  • Cook in the microwave on high for 2 minutes, or until cheese has melted throughout. Serve immediately.

Nutrition Facts : Calories 949.8 calories, Carbohydrate 46.6 g, Cholesterol 179.8 mg, Fat 74.3 g, Fiber 3.7 g, Protein 28.2 g, SaturatedFat 39.1 g, Sodium 858.1 mg, Sugar 0.7 g

1 ¾ cups enchilada sauce
1 (7-1/2 ounce) bag corn tortilla chips
2 cups sour cream
12 ounces shredded queso asadero (white Mexican cheese)

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