1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
How to Make It
Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.
I feel like those that didn't like this recipe aren't familiar with chilaquiles at all. If this describes you, please know that they 1) aren't nachos, so don't expect them to be crispy, and 2) aren't enchiladas, so they won't be drowned in sauce. If you are fine with a texture somewhere in-between, you may proceed.I loved these. We had to make some modifications. First, we cut the recipe in half (there are just two of us), and threw in the entire can of black beans (drained). It was a bit more than half-full in an 11x7. Queso blanco was extremely expensive at the supermarket, so we subbed a Mexican cheese blend. We used all red onion, though it's probably awesome with yellow. We served it with green onions, cilantro, and avocado for garnishing. I thought the garnishes really brought the dish to the next level flavor-wise. I can see where people might call this a bit dry--some tortillas were pretty crunchy--and I think next time, we might increase the broth and/or salsa de chile fresco to 3/4 of the original recipe amount (to make a dish half the size). However, the chicken was still moist, and the tortillas weren't anything that some extra bottled salsa on the side couldn't fix! Other comments: the garlic is not overwhelming at all, and the El Pato has a slow-burn spiciness to it, which was unexpected and very nice. I'm looking forward to eating these leftovers for breakfast tomorrow with a fried egg on top, which is how we do it in California!
Very mixed feelings about this one.
I love traditional chilaquiles, and I looked forward to
trying this take on the recipe.
That said, there are some issues here.
The calorie count states it’s 293 per serving. I’m not sure
how they came up with that, since even using the most conservative calorie
counts possible, I’m getting 320 per serving. (other reviewers have noted similar calorie calculations)
15 6-inch corn tortillas are 750 calories, the chicken is
462, beans are 315, the cheese is another 320. Add in 39 from the salsa, 64
from an onion, and 5 for low-sodium broth and you’re at 1920 for a dish that
serves 6. Do the math. Even calculating an individual portion amounts came up
with 320 per serving.
Okay, that’s a major error in their calculations.
Even using the salsa de chile fresco, the flavor as the
recipe is written was very blah for my native Southern Californian taste.
Salsa, garlic, and the queso are the only things bringing real flavor to this
dish. I cooked the chicken with heavy seasonings, and added additional spices
to the salsa-broth mix to amp up the flavor profile. I also served this with
fresh cilantro on top and additional salsa on the side.
I don’t know where the folks who took the picture here got
their queso blanco, but… in my world, four ounces of queso blanco spread over a
7x11 dish is not going to give the cheesy appearance you see in that picture.
Also, why slice the tortillas into 1-inch strips? It’s just as
easy to cut them in half and layer them in the baking dish that way. Makes for neater presentation as well. And if done right, would result in using fewer tortillas (lowering the calorie count).
Generally, I like the premise of these as a casserole type dish, but I think the recipe itself falls a little short on the flavor profile (boring if you've had the real deal), and the messed up calorie count gives a false impression that these are healthier than they are (I had no illusions of chilaquiles being healthy).They're not bad, but if you grew up eating flavorful Mexican food, they may leave you feeling a little flat. Prepare to tweak... a lot!
Soooooo goooood. My husband and I have been trying to lose weight and eat healthier and I came across this recipe. I was doubtful at first but was so surprised at how amazing it turned out to be. I used wheat tortillas (just what I had on hand) instead of the corn and it was still great!
I have been making this recipe for years and LOVE it. It's so easy and turns out exactly like it looks. The sauce brings a hint of spice which we love. But overall it's so quick to make, very filling, and of course healthy. Excellent recipe.
I thought this was a little bland and dry, but after reading reviews want to try it again using the El Pato salsa de fresco. I used regular salsa and possibly too little. Also, this tasted better the next day when I had some for breakfast. Added 2 T of water and zapped it for 1 minute 20 seconds.
I didn't like this at all. I don't understand why the recipe calls for tortilla chips. The ones on the bottom of the pan got tough and chewy and flavor-less. And the ones on the top didn't get crisp at all because of the sauce and the cheese that are poured over them. This didn't happen to anyone else's dish?
This was good, I would not say it was great and I would recommend using flour tortillas instead of the corn. I used a mix as I did not have enough corn tortillas. I froze this recipe up in portions and it was a decent lunch.
A little bland, but still really good. I need to use spicier salsa next time is all! Also, I'm not sure how I feel about corn tortillas, so maybe I'll try flour tortillas next time and adjust for the calorie change. Definitely worth a try :) My boyfriend loved it and didn't say a word about it being low fat/calories.