Wednesday, June 15, 2011


Okay, I'll admit it.

I still put chips in my sandwiches.

What can I say?  I love the crunchy-texture-salty-kick combination.

So, when I saw this recipe, a Mexican lasagna with tortilla chips standing proudly in place of lasagna noodles, I just knew.

I had to make it.

Chilaquiles (pronounced chee-la-KEE-les) is traditionally a Mexican breakfast fare.  

You can substitute the ingredients a myriad of ways.  Swap out the first eight components for your favorite salsa.  Or, "go green" and make a tomatillo sauce instead.   Use leftover chicken if you desire.  Or make it vegetarian and vegan by using black beans.

Versatility.  I like it.

Start out with these guys:  onion, garlic, bell pepper.

Saute them in olive oil for 5-6 minutes.

In a stock pot.  Did I mention that?  You're going to be making salsa here.  
 (Of course, you can also go easy on yourself and just buy the bottled version.) 

Puree diced tomatoes with oregano, pepper, and salt.

Add it to the onion/bell pepper mixture in the pot and bring to a boil.

Dice some cooked chicken.  About a pound.
Now the fun begins.  

In a 9 x 9" pan, layer half the chips, all of the chicken, 

half the salsa, 

and half the cheese.

Add another layer of chips, salsa, and cheese.

Bake at 350 for 30-35 minutes, until it's bubbly around the edges.

Garnish with sour cream and cilantro, if desired.  

Hola, mi amigo.  

Serves 6-8

1 onion, diced
1 green bell pepper, diced
1 garlic clove, minced (about 1 teaspoon)
2 tablespoons olive oil
1 28-ounce can of diced tomatoes
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon salt
Approx. half a 14-ounce bag of tortilla chips (I used Blue Corn Chips)
1 pound cooked chicken, diced (optional)
2 cups grated Colby-Jack cheese (substitute Monterey-Jack or Chedder or Pepper Jack)
Sour cream

1.  In a stock pot, saute onion, green pepper, and garlic in olive oil until tender (about 6-7 minutes).  Add tomatoes, pepper, oregano, and salt to taste.  Bring to boil, turn down heat, and simmer uncovered for about 10 minutes.

2.  In a 9 x 9" baking dish, layer half the chips, all of the chicken, half the onion/pepper/tomato sauce, and half the cheese.  Continue with the other half of chips, sauce, and finish with the cheese.

3.  Bake in a preheated 350 degree oven for 30-35 minutes, until bubbly around the edges.  Top each serving with sour cream and cilantro.

Side dish suggestions:  refried beans, green salad, and warm flour tortillas.

Slightly adapted from:  The Peach Tree Tea Room Cookbook

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Rachel said...

Yum! Looks amazing! I'm going to try this one!

Katie @ This Chick Cooks said...

I am not even going to attempt to type the name of this recipe, but it sounds wonderful. My family loves mexican food so I will have to bookmark this one :) Thanks for coming by to share your recipe.

Kristy said...

I definitely MUST try this recipe!