Bismillahir Rahmanir Raheem
If you like Mexican food, if you liked the tomatillo salsa, if you lasagna or if you like anything that just taste good, then this is the meal for you.
Originally a way to use up old tortillas and left over meats, chilaquiles are a Mexican masterpiece. Feel free to use fresh tortillas (I used the whole wheat flour that I had in the pantry) and whatever left over meat you have from last nights dinner.
It sounds a lot more complicated than it is but trust me, if you can make lasagna then this is gonna be a cinch. It comes together in no time and the hardest part of the whole meal is waiting long enough for it to cool down before diggin' in. And like its Italian counterpart, the leftovers only get better the next day.
Chilaquiles
1.Make your sauce per recipe directions. Then pour the liquid into a saucepan. Bring to a boil over high heat, then adjust the heat so the sauce is simmering. Cook until the sauce is thickened slightly about 20 minutes. Set aside 1/2 cup sauce.
3. Stir the shredded chicken into the remaining sauce. Add the salt.
4. Heat the oven to 350° F. Pour about 1/4 inch of vegetable oil into a large, heavy skillet over medium heat. Dip a corner of one of the tortilla strips into the oil; when it gives off a lively sizzle the oil is ready. Add to the pan as many of the tortilla strips as fit without overlapping. Fry the tortillas, turning once until golden brown on both sides, about 4 minutes. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
5. Butter a 9 x 11-inch casserole or baking dish deep that is at least 2 1/2 inches deep. Make a layer of the fried tortilla strips over the bottom. It doesn't matter if the layer is perfectly even or not, just be sure to cover the bottom. Spoon half of the sauce and chicken over the tortillas. Top that with 1/3 cup each of the Monterey Jack and Manchego or Parmesan cheese. Make another layer of the tortillas, sauce and cheeses. Top with another layer of tortillas and spread with the remaining sauce. Top with remaining cheeses.
6 Bake until the edges of the casserole are bubbling and the top layer of cheese is golden brown, about 35 minutes. Let stand 5 to 10 minutes before serving.
If you like Mexican food, if you liked the tomatillo salsa, if you lasagna or if you like anything that just taste good, then this is the meal for you.
Originally a way to use up old tortillas and left over meats, chilaquiles are a Mexican masterpiece. Feel free to use fresh tortillas (I used the whole wheat flour that I had in the pantry) and whatever left over meat you have from last nights dinner.
It sounds a lot more complicated than it is but trust me, if you can make lasagna then this is gonna be a cinch. It comes together in no time and the hardest part of the whole meal is waiting long enough for it to cool down before diggin' in. And like its Italian counterpart, the leftovers only get better the next day.
Chilaquiles
| Tomatillo Salsa 3 cups shredded cooked chicken, turkey,or 2 teaspoons, or as needed, fine sea or kosher salt Vegetable oil Ten 6-inch corn tortillas (I only had flour tortillas), cut into 2-inch wide strips 1 cup grated Monterey Jack cheese 1 cup grated Parmesan, manchego or cotija (I used mozzarella because, again, its all I had) |
1.Make your sauce per recipe directions. Then pour the liquid into a saucepan. Bring to a boil over high heat, then adjust the heat so the sauce is simmering. Cook until the sauce is thickened slightly about 20 minutes. Set aside 1/2 cup sauce.
3. Stir the shredded chicken into the remaining sauce. Add the salt.
4. Heat the oven to 350° F. Pour about 1/4 inch of vegetable oil into a large, heavy skillet over medium heat. Dip a corner of one of the tortilla strips into the oil; when it gives off a lively sizzle the oil is ready. Add to the pan as many of the tortilla strips as fit without overlapping. Fry the tortillas, turning once until golden brown on both sides, about 4 minutes. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
5. Butter a 9 x 11-inch casserole or baking dish deep that is at least 2 1/2 inches deep. Make a layer of the fried tortilla strips over the bottom. It doesn't matter if the layer is perfectly even or not, just be sure to cover the bottom. Spoon half of the sauce and chicken over the tortillas. Top that with 1/3 cup each of the Monterey Jack and Manchego or Parmesan cheese. Make another layer of the tortillas, sauce and cheeses. Top with another layer of tortillas and spread with the remaining sauce. Top with remaining cheeses.
6 Bake until the edges of the casserole are bubbling and the top layer of cheese is golden brown, about 35 minutes. Let stand 5 to 10 minutes before serving.
Looking yummyyyyyy, mashallah!!! What's that on the top of the last picture? Sour cream? =)
ReplyDeleteyes, sour cream :)
ReplyDelete