Let me preface this post by saying these isn’t the healthiest of meals, I mean chips, cheese, chips, cheese, amazing goodness, more amazing goodness. If you want to leave, just go, I understand…. not! (sorry I hang out with 2nd graders for half my day, I’d like to say I influence them but….)
Don’t worry I tossed in some chipotle chicken and beans for protein health, and now that I think about it, chilaquiles is a perfect way to sneak in tons of veggies for the kiddos/men. I mean who doesn’t like chips layered with melted cheese? No one I tell you. No one. And who’s gonna tell if there’s a daily serving or two of vegetable in there. Nobody. Nada.
So lets not count chilaquiles out just yet. And hush hush on the veggie thing.
I bring you this authentic Mexican meal courtesy of Nati. Remember Nati’s tacos? They are fabulous, just fabulous. Well this is equally stellar and just as easy.
Really all you have to do is assemble. My fav kind of meal.
You could go extra fancy and make homemade salsa and chips. I went part way and made my own chips, ya know to cut down on the cals a bit. and perhaps to use up some of the ridiculously huge bag of corn tortillas taking up too much space in my fridge. whatevs.
Nati tells me chilaquiles is traditionally made with lightly fried tortillas but she uses chips as her shortcut. Good thinking Nati. Since I baked my chips with olive oil I think I’m somewhere in the middle of traditional and Nati, sounds good to me.
Tastes even better.
When I first brought Nati’s version home for dinner Lui took one bite and was in tamale heaven. He swore to me there had to be some masa in there somewhere because they tasted exactly like tamales, really really good tamales. I assured him no, but you know men, they are
hard headed stubborn ridiculous persistent, and needless to say, he did not believe me.
Until now. hehe.
Sour cream and cilantro are simple garnishes that take this to the next level, and, according to Nati, are very much necessary.
oh yeah I also used reduced fat cheese, trying to healthify any way I can.
couldn’t tell. rarely can. life is good.
chilaquiles (** see recipe note below on baking time/temp)
20-30 chips, or homemade baked chips (see note below)
1.5 c. favorite salsa
1.5 c. chicken stock or seasoned water (salt, pepper, cumin, garlic powder)
1 c. shredded cheese, reduced fat
1/2-1 c. shredded chicken, optional
1/4-1/2 c. beans, optional
diced onion, garnish
(I used 6 corn tortilla, olive oil, salt, pepper, cumin, garlic powder, and paprika. Quarter the tortillas, lightly coat in oil, lay on baking sheet and sprinkle with spices. Bake at 425 degrees until starting to get lightly brown, flip and bake until crisp. Total bake time is about 15 minutes, be careful they can easily burn.)
1. Preheat oven or toaster oven at 350 degrees, toaster oven may need higher temperature. Mix salsa and stock or seasoned water.
2. Layer: light layer of salsa mix, chips, beans, cheese, chicken, 1/3 c. salsa mix, chips, beans, cheese, chicken, 1/3 c. salsa mix, chips, beans, cheese, chicken, 1/3 c. salsa, chips, beans, cheese, chicken, rest of salsa mix.
3. Cover with foil and bake for 15-30 minutes. Turn off heat and let sit in oven for an additional 15-20 minutes until everything is warm in the middle. (this will vary depending on the thickness of your chilaquiles.)
** Just wanted to make a little note about the cooking time. I used an old(er) toaster oven and the dish I used made for thick chilaquiles so this influenced my cooking time. The idea really is to melt everything together so it shouldn’t take too long. Nati has also told me I can bake for 15 minutes, turn off the heat and let it sit in the oven for another 20 minutes. And even longer if I please, my kind of dish! I have adjusted the recipe to reflect this. Don’t worry this is a hard dish to mess up, just don’t forget the foil!Tags: Beans, Cheese, Chicken, chilaquiles, corn tortillas, Salsa