Chilaquiles

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ImageWell (to my 2 readers) it’s been a while, and a lot has happened. I got married, moved from Indiana to Connecticut, quit my job, found a new one, and went to Alaska! I’m hoping to blog a lot more of recipes and projects as now I’m fixing meals for two, and also fixing up our apartment. This recipe is a family favorite and is a great way to use up leftover chicken. Let me start by plugging rotisserie chicken. Several Sundays I’ve gone and purchased a rotisserie chicken for around 5 bucks. Then my husband and I will eat off the chicken the first night. Then I’ll use the leftovers to make chicken salad, fajitas, soup, or this recipe: Chilaquiles. Essentially these are baked chicken nachos. You might have had them at your local Mexican restaurant. They’re super easy to make, and I think they’re que delicioso! Simple picture instructions first, followed by full recipe.

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First you flash-fry some corn tortillas.

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After the tortillas have cooled, tear them into pieces and line the bottom of a greased baking dish (I used a 9×9 glass dish).

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Cover the tortillas with about 2 cups of shredded chicken.

 

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Cover the chicken with a jar of your favorite salsa.

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Cover the salsa with 2 cups of shredded cheese and bake at 350 for 35-40 minutes or until cheese is nice and bubbly. Remove and enjoy!!

 

Ingredients

  • 8 Corn Tortillas
  • 2 cups shredded chicken
  • 1 16 oz (or similar size) jar of your favorite salsa
  • 2 cups shredded cheese (I like to use Chihuahua cheese or the Mexican mix from the store)
  • Oil for flash-frying the tortillas

Instructions

  1. Preheat the oven to 350°F. In a large skillet or frying pan heat cooking oil to 350°F. Set out a plate with several paper towels. Spray a 9 x 9 baking dish with cooking spray.
  2. Carefully slide one corn tortillas into the oil, and fry for about 10-15 seconds. Use tongs to place fried tortilla on the paper-toweled plate. Repeat with remaining tortillas.
  3. After the tortillas have cooled, tear into pieces and  place in a layer on the bottom of the baking dish.
  4. Cover the torn tortillas with the chicken. Then pour the salsa over the chicken, and lastly sprinkle the shredded cheese on top of the salsa.
  5. Bake for 35-40 minutes or until cheese is nice and bubbly.

My Notes…

I used canola oil, and it takes about 10 minutes for the oil to get hot enough for frying. Just be patient, and be careful! The flash-frying is totally not necessary, but it prevents the tortillas from getting too soggy while baking. Also you can use more or less of any of the ingredients to your liking. Maybe you could also add some beans, or serve with quac or sour cream. It’s also great leftover! Enjoy!

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