Saturday, May 5, 2012


Janice and I had chilaquiles for the first time when we were on vacation in Mexico several years ago.  It has been one of our favorite Mexican dishes ever since.

2 TBS canola oil
1 1/2 cups onion, chopped
3 cups shredded cooked chicken, turkey or beef
1 (10 oz) can diced tomatoes with green chilies
1 (4 oz) can diced green chilies
1 can black beans, drained and rinsed
1 (16 oz) jar chunky salsa
salt & pepper
5 cups tortilla chips, broken in pieces
1 1/2 cups shredded Mexican-blend cheese
1/4 cup fresh cilantro, chopped
1 cup sour cream

Preheat oven to 400.  In a large oven-safe skillet, heat oil over medium-high heat.  Add onion; cook until soft.  Add chicken, un-drained diced tomatoes, un-drained chilies and drained black bean; cook and stir about 2 minutes or until heated through.  Stir in salsa; heat for 2 minutes more.  Season to taste with salt and pepper.  Stir in tortilla chips and one cup of the cheese.

Bake, uncovered, in preheated oven for 15 minutes.  Add remaining 1/2 cup cheese and bake for an additional 5 minutes.  Remove from oven and sprinkle with cilantro.  Serve with sour cream.

Source:  Sandra Lee

Serves 4-6


No comments:

Post a Comment