Chilaquiles. Doesn’t that just sound like a fun word!
The first time I heard of chilaquiles was when my husband ordered it at a breakfast joint we were dining at one Sunday. When it arrived at the table, I was intrigued.
Of course, with my husband’s hispanic roots, he knew exactly what he was ordering.
Traditional chilaquiles are fried corn tortillas cut up into triangles and simmered with a red or green salsa until the tortillas start to soften. From that point, you can mix them with whatever you choose. This is a popular breakfast or brunch item that is often served with eggs.
My kids have even picked up on how tasty this dish is so I decided to make it dinner style as a casserole.
Instead of frying up some tortillas (because frying can be so messy in my opinion,) I used tortilla chips. Use a heartier chip for this dish like the kind you get near the tortillas in your grocery store.
Oh, and I am all about quick meals and shortcuts when I am cooking for my three busy children on week nights. So I grabbed a rotisserie chicken and some La Victoria enchilada sauce. But, of course, feel free to make your own chicken or salsa instead if you prefer.
I was very pleased with how this chilaquiles casserole turned out. The chips indeed get soft inside the casserole while the chips on the top and edges remained crispy. It was a nice contrast of textures.
And the aroma filling the kitchen was very pleasant indeed. -I could really eat Mexican cuisine every night of the week! 😉
For breakfast, lunch or dinner, this Chicken Chilaquiles Casserole will make a nice addition to your meal plan!
And you guys, can you believe that “Two in the Kitchen’s” 1 year “blogiversary” is coming up THIS Saturday? I really cannot believe that I have now been blogging for a year!
Please be sure to stop by on Saturday to celebrate with us! We will have a very special surprise for you!! See you this Saturday!! 🙂
- 3 cups of cooked shredded chicken ( I used rotisserie)
- 1 1/2 cups of green salsa verde or green enchilada sauce
- 1 4 oz. can of mild green chiles
- 1 10 oz. can of diced tomatoes
- 1/2 c. black beans
- 2 c. chihuahua cheese
- 4 cups of tortilla chips
- 1/2 cup of green salsa for the top
- 1/2 cup of chihuahua cheese for the top
- 1 cup of shredded queso fresco
- 1/2 c. chopped cilantro
- Preheat the oven to 350 degrees
- In a large bowl, combine the first 6 ingredients.
- In a large 9x13 baking dish, layer half the chips, 1/2 the salsa mix and repeat with the remaining chips and salsa mixture.
- Top with 1/2 cup of salsa and 1/2 cup of chihuahua cheese.
- Bake in the oven for 20-25 minutes or until it is heated through and the cheese is bubbly
- Remove from the oven and top with the shredded queso cheese and cilantro.
- Serve immediately
Try these other quick meals: