How To make Chicken Chilaquiles Casserole

Rachael Ray Makes Chilaquiles | 30 Minute Meals with Rachael Ray | Food Network

Rachael's hearty, egg-topped Chilaquiles will make you want breakfast for EVERY meal.

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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.

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Chilaquiles
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy

Directions

Preheat oven to 425 degrees F.

Gather your ingredients.

Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.

Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.

Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.

To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.

Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.

Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.

Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.

Serve the chilaquiles from the pan.

Cook’s Note
The red chile sauce can be stored for 2 weeks in the fridge and can also freeze easily for an even quicker meal the next time you need it.

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Rachael Ray Makes Chilaquiles | 30 Minute Meals with Rachael Ray | Food Network

Chicken Chilaquiles

Pronounced Chee-lah-KEE-less, this Mexican dish is perfect if you have leftover chicken, pork or beef and a whole stack of crispy tortillas. A perfect brunch on Sunday or a fun twist on a weeknight dinner. Tip: if using store-bought tortilla chips, heat them in the oven just beforehand to get them extra crispy and warm. Recipe at

Mexican Chicken Casserole Recipe #mexicancasserole

If you love Mexican Food then you will love Mexican Chicken Casserole. Here are the INGREDIENTS. :) 3 Cups Crushed Corn Chips, 1 Can black beans, 2 Cups Chopped Chicken Cooked, 1 Tsp Cumin, 2 Cans cream of Mushroom or Chicken, 1 Can Diced Tomatoes, 2 Cups Jack Cheese, 2 Cups Cheddar Cheese, 1 Onion, Jalapenos, Cilantro. #casserole

Baked Green Chilaquiles with Chicken Easy Mexican Dish (healthy version)

This is a healthier version of a very popular Mexican dish called Chilaquiles, it's equally delicious and just as easy to make than the original recipe, but with less fat and less calories. I hope you like it! Enjoy!

To print this recipe please visit my blog:

Serves 5
Ingredients:

20 Corn Tortillas (stale tortillas work perfect in this recipe!)
3 cups cooked and shredded Chicken
2 cups shredded Cheese
1 Onion cut into slices
Cooking Spray or about 2 tablespoons Extra Virgin Olive Oil
Mexican Cream or sour cream to serve (optional)

Ingredients for the Green Salsa:

1½ Lbs. Tomatillos or Green Tomatoes
7-10 Jalapeño Peppers (use less peppers if you don't like it too spicy)
a Small chunk of Onion (about 2-3 tablespoons)
1 Garlic clove
¼ cup Fresh Cilantro
Salt to taste
Ground Black Pepper to taste

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How to make Chicken Chilaquiles

Chicken dinner chilaquiles, a quick dinner packed with golden fried tortillas, salsa verde, scrambled eggs, and shredded chicken. Comforting and delicious!