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Chilaquiles Recipe
Chilaquiles are a classic Mexican dish which may be served at any time of day, though most Americans know it best as a breakfast dish, if indeed they know it at all. If you have not had the good fortune to make the acquaintance of this wonderful anytime comfort food, then this recipe is definitely for you.
Chilaquiles is made with fried strips of tortillas (or as in this recipe, premade tortilla chips as a shortcut) along with eggs, meat, beans or any combination of the above and topped with a generous portion of salsa or sometimes mole sauce.
Chilaquiles are a great breakfast dish to be sure, but it can be served alongside a helping of beans and rice or a salad to be a very satisfying lunch or dinner. There is no wrong way or wrong time to enjoy this recipe, so make it anytime you like.
Chicken and Black Bean Chilaquiles with Salsa Verde
Ingredients -
Tortilla chips (use the thick cut Mexican style tortilla chips if you can find them)
1 white or red onion, thinly sliced
2 cups cooked chicken breast, shredded
1 (15-ounce) can black beans, rinsed and drained
1 cup chicken broth
1 cup salsa verde, plus extra for serving
1 cup queso blanco, shredded
Preparation:
Preheat your oven to 450 degrees while heating a little oil in a skillet over medium-high heat on the stovetop. Sauté onions until they start to brown, about 5 minutes, stirring occasionally to prevent burning. Add the chicken and cook until heated through. Add the beans, half of the salsa and the broth and bring to a boil before reducing to a simmer for 5 minutes.
Place a layer of tortilla chips at the bottom of a large non-stick baking dish. Pour half of the chicken and black bean mixture over the chips, followed by another layer of chips and another layer of the chicken mixture. Top with shredded cheese and the remaining salsa. Bake for about 10 minutes, or until the cheese is melted and the tortilla chips begin to brown around the edges. Serve hot with salsa verde.
(Serves 4)
Photo Description:
Chilaquiles makes a wonderful and very filling breakfast, lunch, or dinner. No matter what time of day you make this dish, it is equally enjoyable. This recipe is also very adaptable; you can substitute the chicken with other meats or vegetables or for breakfast, with fried eggs served on top of the chilaquiles. You can also switch out the salsa verde with any other type of salsa you prefer; and mole sauce also makes an excellent topping for this chilaquiles recipe. As stated above, there is no such thing as a wrong way to enjoy chilaquiles - and this recipe is certainly proof of that fact.
