Tortilla Casserole (Chilaquiles)
In Mexico, chilaquiles are eaten for breakfast. I used to make them as a brunch dish at home. But at Zarela, they became our most popular luncheon and dinner appetizer, which I suppose says something about different breakfast preferences. This is one of my most requested recipes but one that never turns out the way people remember it from the restaurant and the reason is that invariably they will skip one or two steps. So here it is the way we made it.The dish is a simple one, traditionally made by cooking tortilla strips in a simmering sauce which is enriched with grated cheese, cream, and an optional cooked meat (often chicken) and baked until heated through. My version is quite rich and has many layers of flavor.
Ingredients
- 12 commercial corn tortillas
- 1½ cups vegetable oil for frying
- 1 pound white cheddar cheese shredded
- 1 recipe
Poached and Sautéed Chicken (Pollo guisado) - 1 recipe
Sour Cream Mixture (Crema agria preparada) - ½ recipe
Tomatillo Sauce with Cream (Salsa de tomatillo con crema)
Instructions
- Preheat oven to 325°F.
- Cut tortillas in half. Stacking a few at a time, cut into ¼-inch strips. In large, heavy saucepan or deep fryer, heat oil to 350°F. Fry tortilla chips in batches, a large handful at a time (do not try to use more). With a skimmer, remove each batch immediately as soon as it stops sizzling; tortilla pieces will scorch if left in longer. Drain on paper towels and let cool completely.
- Combine tortilla strips, shredded cheese, and chicken in large bowl; toss to distribute ingredients evenly. Place the mixture in a 13- x 9-inch Pyrex baking dish or other wide, shallow, ovenproof container. Spread the sour cream mixture over the top and bake until heated through, about 25 minutes.
- In a small saucepan, heat the tomatillo sauce just to the simmer, stirring often to keep it from scorching. Pour sauce over the casserole and serve immediately.
