Sunday, January 5, 2014

Easy Chilaquiles Verde

Chilaquiles, undressed.

Chilaquiles-(Chee-la-key-lays), are a traditional Mexican dish

Typically, corn tortillas that are cut in quarters and then fried crisp are the basis of the dish. Green or red salsa or sauce is poured over the crisp tortilla triangles.
The mixture is then simmered until the tortilla starts softening. Eggs, scrambled or fried are sometimes added to the mix. The dish is topped with cheese and/or sweet Mexican crema. Like many Mexican dishes, the wide variations of this dish make this a great recipe to change up with whatever you have on hand. 
In Mexico it is common for the tortilla chips to remain crisp, and this easy version had the best of both worlds, some are slightly softened and the edges are still pretty crisp. 

This dish is commonly garnished with cream, shredded queso fresco, raw onion rings and avocado slices, and usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

The full dish in all it's cheesy goodness!!

This easy version eliminates the frying step, instead baking the whole casserole in the oven and I also used a multi grain tortilla chip, making this dish much lower in fat and really good for you!

I fried the eggs on the side, and then garnished the plates with a Avocado Salsa. My family gobbled this right up and it made 6 healthy portions, meaning 2 lucky people get leftovers. 

I beefed up the layers by adding leftover spanish rice, 1 cup of refried beans and then used a readily available jarred Salsa Verde. 

I had this baby layered and ready to pop in the oven in less than 10 minutes! Now that's my kind of meal. 

This is one that I'm sure would be devoured no matter what time of day it made it to the table.
The "dressed" dish-YUM!!!

12 oz. tortilla chips-I used a multi grain
1 16 oz. jar salsa verde
1/3 cup water
2 cups shredded cheese-I used a co-jack blend
2 cups cooked rice-opt.
1 cup refried beans
¼ cup onion, fined diced

1.   Preheat oven to 350F. Spray a 11 x 7 baking dish with non-stick spray.
2.   Coat the bottom of dish with ¼ cup of the salsa and then layer in half of the tortilla chips. Dollop half of the refried beans over this and then sprinkle with half of the onions and half of the rice if using. Cover with 1 cup of the cheese and half of the salsa.
3.   Repeat the layer with the chips, rice and onions. Press down slightly crushing the chips.  
4.   Mix the water with the remaining salsa and pour over the top. Cover with the remaining cup of cheese.
5.   Bake in the pre heated oven for 25 minutes, until heated through and the cheese is thoroughly melted.
6.   Garnish with avocado, sour cream or more salsa. 

This recipe is shared on My Link Parties