CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
CHILAQUILES
These Chilaquiles are quick, easy, and inspired by the traditional Mexican breakfast dish! Crispy tortilla chips are simmered in enchilada sauce, then topped with cheese, beans, fried eggs, and more!
Provided by Jennifer Debth
Categories Breakfast
Time 20m
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add diced onion, season with salt and pepper, and cook until soft, about 5-10 minutes.
- Add whisked eggs to the pan and stir around until almost set, about 1 minute.
- Stir in enchilada sauce and bring to a simmer.
- Pour in black beans and cheese and stir until the cheese has melted.
- Turn off the heat and stir in the chips until they're fully coated - they should immediately start softening*.
- Serve immediately with optional toppings.
Nutrition Facts : ServingSize 1 person, Calories 390 kcal, Carbohydrate 39 g, Protein 18 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 1146 mg, Fiber 9 g, Sugar 7 g
CHILAQUILES
Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
- Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
- Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
- To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
- Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
- Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
- Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
- Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
- Serve the chilaquiles from the pan.
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
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
CHILAQUILES
Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.
Provided by Karen From Colorado
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tortillas into strips.
- Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
- Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
- Sautee the chopped onion and garlic in a little olive oil.
- Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
- Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
- Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
- Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
- Repeat layers and finish with cheese and sour cream.
- Bake at 325 degrees F for about 45 minutes.
Nutrition Facts : Calories 601, Fat 27.8, SaturatedFat 15.7, Cholesterol 138.5, Sodium 497.3, Carbohydrate 42.7, Fiber 7.5, Sugar 14.3, Protein 48.1
CHILAQUILES ENCHILADAS
From Eating Well magazine. This is mildly spicy, but you can use medium or hot. To eliminate the heat all together use green enchilada sauce or substitute 2-8 oz cans of plain tomato sauce.
Provided by FeedMePlz
Categories Black Beans
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min).
- Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
- Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil.
- Bake casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted (about 10 minutes).
CHILAQUILES ROJOS
This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It's a great way to use up tortillas (or tortilla chips) and shredded chicken.
Provided by Jarrett Melendez
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using 12 corn tortillas, divide into 2 stacks; cut each stack into 6 wedges.
- Pour vegetable oil into a large Dutch oven or other heavy pot to come about 4" up sides (about 8 cups). Fit thermometer to sides of pot and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, fry tortilla wedges, stirring and turning constantly with a spider or slotted spoon, until crisp and golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and let drain; season immediately with kosher salt. Let cool slightly, then transfer to a large bowl.
- If using 2 cups shredded roast chicken or carnitas, toss with 1 cup Salsa Roja (see recipe) in a small saucepan; place over medium-low heat and cook, stirring occasionally until heated through, about 5 minutes.
- Bring 3 cups Salsa Roja (see recipe) to a simmer in a large skillet over medium-high heat. Add fried tortilla wedges or 8 cups sturdy tortilla chips to skillet and toss to coat. Cover, remove from heat, and let sit until softened, 1-5 minutes, depending on how soft you prefer your chips to be (1 minute for almost totally crunchy chips, 3 minutes for soft chips with a little crunch, and 5 minutes for soft chips with almost no crunch). Season with salt.
- Divide soaked chips among plates; top with chicken or carnitas or 2 cups cooked fresh chorizo or 8 fried large eggs, followed by 1 large ripe avocado, sliced, 4 oz. queso fresco, crumbled, ¼ cup crema mexicana, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over. Cook's note: To make chilaquiles verde, substitute 3 cups tomatillo salsa verde for the salsa roja.
More about "chilaquiles enchiladas food"
RED ENCHILADAS OR CHILAQUILES - FLIPPED-OUT FOOD
From flippedoutfood.com
5/5 (4)Category Easy Comfort Food RecipesCuisine MexicanTotal Time 35 mins
- Preheat your oven to 350°. Mix about ¼ of the sauce, 1/2 of the crema (or sour cream), and 1/2 of the cheese with your cooked meat.
- Soften your corn tortillas by brushing lightly with oil and baking 2-3 minutes on a rack in the oven.
- To assemble the enchiladas, dip both sides of the tortilla into the sauce in the baking dish. Add a portion of the meat mixture (~2 tbsp, depending on the size of the tortillas), roll up, and place seam-side-down into your baking dish. Repeat until you fill the dish.
- Cover the enchiladas evenly with the remaining sauce. Cover with remaining cheese. Bake until bubbling and golden, 15-20 minutes. Sprinkle with cilantro and serve immediately.
EASY CHILAQUILES RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
RED CHILAQUILES RECIPE - COOKIE AND KATE
From cookieandkate.com
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH …
From thespruceeats.com
CHILAQUILES I ORDER ON THE GO I TRADITIONAL MEXICAN …
From chilaquiles.ca
CHICKEN ENCHILADA CHILAQUILES - CLOSET COOKING
From closetcooking.com
THE BEST CHILAQUILES RECIPE – AN AUTHENTIC MEXICAN …
From mylatinatable.com
CHILAQUILES VERDES WITH CHICKEN | AUTHENTIC MEXICAN …
From mexicoinmykitchen.com
HOW TO MAKE CHILAQUILES | KITCHN
From thekitchn.com
HOW CHILAQUILES, A HUMBLE LEFTOVERS DISH, BECAME …
From mic.com
EASY CHILAQUILES WITH EGGS RECIPE - FOODIECRUSH
From foodiecrush.com
CHILAQUILES ROJOS CON HUEVOS (RED CHILAQUILES WITH EGGS)
From mission-food.com
CHILAQUILES - MEXICAN RESTAURANT IN OTTAWA
From chilaquiles-restaurant.business.site
CHILAQUILES CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
CHILAQUILES RECIPES - BBC FOOD
From bbc.co.uk
CHILAQUILES - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
710 AMAZING CHILAQUILES AND ENCHILADAS IDEAS | MEXICAN FOOD …
From pinterest.com
VEGAN CHILAQUILES WITH MOLE RECIPE - RACHAEL HARTLEY NUTRITION
From rachaelhartleynutrition.com
CHILAQUILES RECIPE - THE SPRUCE EATS
From thespruceeats.com
QUICK CHILAQUILES RECIPE | PBS FOOD
From pbs.org
WHAT CAN YOU EAT WITH CHILAQUILES? - JUST MEXICAN FOOD
From justmexicanfood.com
EASY CHILAQUILES RECIPE (CHILAQUILES VERDES) - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
THE COMPLETE GUIDE TO MAKING CHILAQUILES, THE ULTIMATE MEXICAN …
From firstwefeast.com
HOMEMADE CHILAQUILES RECIPE (ROJOS STYLE) - CHEF BILLY PARISI
From billyparisi.com
CHILAQUILES (VERDES OR ROJOS) - CARLSBAD CRAVINGS
From carlsbadcravings.com
EASY CHILAQUILES ROJOS RECIPE - WHITNEYBOND.COM
From whitneybond.com
HOW TO MAKE CHILAQUILES | CHILAQUILES RECIPE | TASTE OF HOME
From tasteofhome.com
WHAT ARE CHILAQUILES?? - JUST MEXICAN FOOD
From justmexicanfood.com
CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD) - THIS IS HOW I COOK
From thisishowicook.com
SIMPLE TOFU CHILAQUILES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHILAQUILES RECIPE WITH MARINATED SKIRT STEAK - A SPICY PERSPECTIVE
From aspicyperspective.com
20+ CHILAQUILES RECIPES | ALLRECIPES
From allrecipes.com
CHILAQUILES VERDES WITH FRIED EGGS RECIPE - SERIOUS EATS
From seriouseats.com
EASY CHEESY BAKED CHILAQUILES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
RED CHILE CHILAQUILES (CHILAQUILES ROJOS) - MUY BUENO COOKBOOK
From muybuenocookbook.com
EASY CHILAQUILES RECIPE WITH TORTILLA CHIPS - THE FOODIE AFFAIR
From thefoodieaffair.com
MEXICAN CHILAQUILES RECIPE WITH FRESH ROASTED SALSA
From everydaysouthwest.com
CHILAQUILES! RECIPE - ALTON BROWN
From altonbrown.com
HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS)
From mexicoinmykitchen.com
AUTHENTIC CHILAQUILES ROJOS | MEXICAN RECIPES BY - MUY DELISH
From muydelish.com
CHILAQUILES ROJOS RECIPE WITH FRIED EGGS - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love