Chilaquiles is a Mexican tortilla casserole traditionally served as a breakfast dish, using up the leftovers from the night before.
In this version, although less authentic but much quicker, a good-quality cooked, jarred salsa is used as the base for the sauce. By adding cooked chicken and cheese, it can easily be a meal in itself for dinner. Chilaquiles work great as a party dish; who doesn’t like salsa and chips? It can be doubled to feed a crowd.
Tips
Use thick restaurant- or homemade-style tortilla chips to absorb all of the liquid.
Use a flavorful cooked salsa, not a fresh deli salsa
For toppings try diced avocado, sour cream, fresh salsa or chopped fresh cilantro.
Beverage suggestion
Serve with margaritas or limeade to really make it feel like a Mexican fiesta.
Quick chicken chilaquiles cheese
Prep:
10 minutes
Cook:
15minutes
Makes:
6 servings
1 tablespoon olive oil
2 cloves garlic, chopped
1 jar (16 ounces) salsa
1 can chicken broth
8 ounces thick tortilla chips, crushed lightly
1 1/2 cups cooked chicken, shredded
1 cup grated Mexican cheese blend
1/4 cup cilantro, chopped
1/2 cup grated Parmesan cheese
1/4 cup sour cream
1. Heat olive oil in a saucepan over medium-high; add garlic. Cook, 1 minute; add salsa and chicken broth. Simmer, 5 minutes.
2. Heat sauce to a boil; add chips, chicken and Mexican cheese; stir. Cover; heat to a boil. Remove from the heat; let sit, 5 minutes. Add cilantro and Parmesan cheese to the top. Serve in bowls with a tablespoon of sour cream on each.
Nutrition information
Per serving: 388 calories, 48% of calories from fat, 21 g fat, 7 g saturated fat, 48 mg cholesterol, 32 g carbohydrates, 18 g protein, 829 mg sodium, 3 g fiber
