CHICKEN CHILAQUILES
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Provided by CARRIEANN23
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
- Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
- Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g
EASY BREAKFAST CHILAQUILES WITH EGGS
Try these breakfast chilaquiles with eggs. Mexican breakfast chilaquiles features chorizo, salsa verde, thick tortilla chips, and queso fresco.
Provided by Anne-Marie Nichols
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- In a large oven-safe skillet, sauté onions with chorizo over medium heat. Cook until the chorizo starts to brown and is nearly cooked through.
- Add salsa verde to skillet. Bring the temperature up to medium-high and bring the mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
- Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don't worry about breaking some of the chips.
- Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 3 eggs. Season with salt and pepper.
- Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
- Remove skillet from oven and top with cheese, cilantro, and avocado.
- Store leftovers in the fridge.
Nutrition Facts : Calories 496 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 215 milligrams cholesterol, Fat 30 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1280 milligrams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS
Steps:
- Gather the ingredients.
- Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
- Spread tortilla chips in pan.
- Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
- Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.
Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g
CHORIZO CHILAQUILES
I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra.
Provided by Teresa in CO
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat veggie oil in a saucepan or skillet with high sides.
- Fry tortilla strips in small batches until crispy but not too brown.
- Let strips dry on a paper towel-covered plate.
- Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
- Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
- When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.
Nutrition Facts : Calories 496.9, Fat 30.4, SaturatedFat 10.7, Cholesterol 367.1, Sodium 1600.8, Carbohydrate 29.3, Fiber 5, Sugar 6.1, Protein 27.6
CHILAQUILES CON CHORIZO
Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.
Provided by justcallmetoni
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
- Pre-heat oven to 350 degrees.
- Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
- Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.
Nutrition Facts : Calories 699.9, Fat 44.7, SaturatedFat 21.2, Cholesterol 110.5, Sodium 1183.1, Carbohydrate 42.3, Fiber 6.5, Sugar 5.6, Protein 34.1
CHILAQUILES WITH EGGS (MEXICAN COMFORT FOOD)
Chilaquiles with eggs is traditional Mexican comfort food. Served at breakfast and brunch, (though Manservant would eat this anytime) it is a mixture of fried corn tortillas simmered in a thick red or green sauce. Throw in your own additions such as chicken or chorizo and you have a hearty and inexpensive meal.
Provided by Abbe Odenwalder
Categories Breakfast/Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
- Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
- Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin and pepper.) Soft scramble the eggs.
- Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.
CHORIZO CHILAQUILES
Spicy chorizo, sliced jalapeños, and tomatillos give this Mexican-style casserole recipe all the pow, while crispy tortilla chips and fresh radishes bring the crunch.
Categories mexican food mexican recipes Chorizo Chilaquiles mexican cuisine casserole recipes chorizo casserole recipe high fiber casserole recipe no added sugars lower sodium dinner recipe easy dinner recipe
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Heat a 12-inch oven-safe skillet over medium-high heat and cook the tomatillos, 1 jalapeño, the onion, and garlic, shaking the pan occasionally, until tender and slightly charred, 8 to 10 minutes.
- Peel the garlic and remove the seeds from the cooked jalapeño, if desired. Transfer all of the ingredients to a food processor and purée until smooth. Roughly chop half the cilantro (including the stems), transfer to the food processor and pulse to combine.
- Wipe out the skillet, add the chorizo and cook over medium heat, breaking up with the back of a spoon, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.
- Return the tomatillo mixture to the skillet along with the chicken broth and bring to a simmer. Reduce heat to low and gently simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chips and gently turn to coat in the sauce. Sprinkle the cheese on top; bake until the cheese is bubbling and melted and the chips are starting to crisp,12 to 15 minutes.
- Meanwhile, pick the remaining cilantro leaves and transfer to a medium bowl. Very thinly slice the remaining jalapeño and add to the bowl. Add the radishes, avocado, and lime juice and gently toss to combine. Spoon over the finished chilaquiles and top with the crispy chorizo.
CHILAQUILES WITH CHORIZO
Steps:
- Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
- In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
- In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
- In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.
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Total Time 30 minsCalories 636 per serving
- Heat a nonstick pan over medium heat. Add first part of oil and then chopped tortillas. Cook tortillas, stirring occasionally, until lightly toasted, 5 to 6 minutes. Set aside.
- Return skillet to stovetop and increase to medium-high heat. Add second part of oil and then bell peppers and zucchini with a pinch of salt. Saute until vegetables are tender, 3 to 4 minutes.
- Add chorizo and saute, breaking the chorizo apart until cooked through and starting to brown on the bottom of the pan, 4 to 5 minutes more.
- Pour enchilada sauce and toasted tortillas over chorizo and stir until tortillas are warmed through and coated in sauce.
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- Fry the tortillas in batches of 2 to 3 until completely golden. Remove the tortilla chips from the oil and place on a plate with paper towels to remove excess oil. Season with salt.
- In a nonstick frying pan, sauté the chorizo with onions, tomato, and chopped jalapeño until thoroughly cooked. Remove from heat.
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- in a food processor, add garlic cumin and the peppers with stems removed. Add about another cup of water and blend.
- You may need to add a little more water, or tomato sauce to get the consistency to your liking. ad a pinch of salt to taste. Set aside or store in the fridge up to 3 days.
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CHILAQUILES WITH RED CHILE SAUCE--DELICIOUS AND EASY!
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5/5 (2)Category Breakfast And BrunchCuisine MexicanTotal Time 28 mins
- In a bowl, toss the tortilla wedges with the olive oil until well coated. Arrange the tortilla wedges in a single layer on the prepared baking sheets (you can crowd them together, just don’t pile them on top of each other). If you prefer, you can spray the foil-lined baking sheets with olive oil spray, arrange the tortilla wedges on the sheets and then spray the tops with olive oil. Sprinkle with a bit of salt. Bake for about 10 minutes, until golden brown and crisp (you might need to cook in two batches.) Remove the chips from the pan and transfer them to a bowl.
- In a heavy skillet (cast-iron is ideal), cook the chorizo, stirring frequently, for about 5 minutes until browned. Transfer it to a bowl.
- Add the sauce to the skillet and cook over medium heat, stirring, until it is hot and bubbling, about 3 minutes.
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5/5 (1)Total Time 35 minsCategory Breakfast, BrunchCalories 533 per serving
- Preheat the oven to 350 degrees. Lay tortillas flat on a baking sheet and put them in the oven for a few minutes, turning once, until they seem "stale" and a bit leathery.
- In a deep pot, boil tomatillos and serrano peppers in salted water until tender, about 10 - 15 minutes.
- Meanwhile, add the chorizo to a skillet over medium heat, and cook until browned and crispy. Set aside to drain on paper towels. In a separate skillet, fry the eggs and set aside.
- Once sauce is ready, add chips in a single layer, turning to coat with sauce on both sides. When chips have softened slightly and are pliable, but not falling apart, remove to serving dishes. Repeat with remaining chips.
HOW TO MAKE THE BEST CHILIQUILES! | FEASTING AT HOME
From feastingathome.com
5/5 (15)Calories 407 per servingCategory Vegetarian
- (Easiest to make these ahead) Spray or brush tortillas lightly with olive oil ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.
- Lightly grease the bottom and edges of a large skillet with oil, place over medium-high heat and saute any veggies you’de like to add until just tender. Add the salsa, green chilies, broth, lime, and cumin, oregano and a pinch salt and bring to a simmer. Add the black beans or cooked chicken, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, add more to fill the pan, stir about 2-3 minutes, lowering the heat to low. Try to scoop some of the pretty veggies, from the bottom of the pan and scatter over top.
- Add the crumbled cheese, turn heat off and place the skillet in the warm oven and melt the cheese, about 15-20 minutes. This will have a “casserole” consistency.
EXTRA CRISPY CHILAQUILES WITH SALSA VERDE, CHORIZO AND EGG
From nerdswithknives.com
Estimated Reading Time 6 minsTotal Time 50 mins
- Heat 3 inches of vegetable oil to 375°F in a in a large Dutch oven, wok or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/4 of tortilla wedges, using a metal spider to agitate and turn them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
- Preheat broiler to high heat and set an oven rack 6 or 7 inches from flame. Heat 1 tablespoon oil in a large (12-inch) straight-sided sauté pan or cast iron skillet, set over medium-high heat. Add chorizo and cook, crumbling with a wooden spoon, until brown and cooked through. Remove to a plate and set aside. Remove excess oil, leaving 1 tablespoon. Add salsa verde and chicken broth and heat over medium heat until simmering. Add 3/4 of the chips and toss to coat. Cover and set aside while you make the eggs.
- In a large non-stick pan, cook 4 eggs until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
- Stir in the remaining tortilla chips to the chilaquiles pan and season to taste with salt if necessary. Sprinkle with cheese and the crumbled chorizo. Broil until cheese is melted (if using jack) and the tops of a few of the tortillas brown, 1 to 3 minutes. Divide onto plates or serve out of the pan. Top each portion with an egg, sour cream, pickled red onions. sliced radishes and cilantro, and serve immediately with lime wedges, for squeezing.
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