SLOPPY ENCHILADA (CHILAQUILES, OUR WAY)
This recipe actually was taught to me by my husband John (who is Mexican-American) many yrs ago. I believe he learned it from his mother, who, of course, learned it from hers. After our children got old enough to appreciate these types of dishes is when he started making it. We didn't have it ALL the time so it took awhile before I was willing to take it over. We have 4 children (all are grown now) & only one doesn't particularly like it. Now I believe the way we make ours is far different than how restaurants make theirs. And the kids always say they prefer ours over theirs any day :D
Provided by Leanne Macias @luvs2pardy
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet. 1/3 cup is an estimation, depending on the size of the pan. Use enough to cover bottom of the pan to about an 1/8 of an inch. Stack several or all corn tortillas & cut into triangles. Once oil is hot, add tortilla's. Cook until at least 1/2 are crispy, turning every so often. If there is too much oil in the pan after you've cooked them to your satisfaction, try to drain or remove the excess. Some is okay & will just get mixed in with the other ingredients.
- Add the sauce(s) & stir.
- Add cheese & olives. Stir all together & heat til cheese is melted. This is the time to add any other ingredients you have chosen.
- After plating top w/some cheese, olives, a dollop of sour cream & cilantro.
- Added note: Sometimes I will add to the pan diced onions, chopped cilantro (at the end of heating everything else) and/or cooked meat such as hamburger, shredded chicken or pork.
RAMONA'S CHILAQUILES
A dear neighbor shared this recipe. She used to make it from scratch, but my version takes a few shortcuts. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and chorizo with onion and garlic over medium heat until beef is no longer pink, 5-7 minutes, crumble meat; drain. Stir in both cans of tomatoes; bring to a boil. In a greased 1-1/2-qt. or 8-in.-square baking dish, layer 2 cups chips, half of the meat mixture and 1/2 cup cheese; repeat layers., Bake, uncovered, until cheese is melted, 12-15 minutes. Sprinkle with cilantro. If desired, serve with toppings.
Nutrition Facts : Calories 573 calories, Fat 35g fat (14g saturated fat), Cholesterol 110mg cholesterol, Sodium 1509mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
EASY CHILAQUILES
A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!
Provided by Christina Bleeker
Categories World Cuisine Recipes Latin American Mexican
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
- Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.
Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g
CHILAQUILES ENCHILADAS
From Eating Well magazine. This is mildly spicy, but you can use medium or hot. To eliminate the heat all together use green enchilada sauce or substitute 2-8 oz cans of plain tomato sauce.
Provided by FeedMePlz
Categories Black Beans
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F; lightly coat a 9x13-inch backing dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min).
- Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
- Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil.
- Bake casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted (about 10 minutes).
CHILAQUILES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.)
- Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside.
- Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper.
- While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference.
- Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot.
SLOPPY CHICKEN ENCHILADA
Make and share this Sloppy Chicken Enchilada recipe from Food.com.
Provided by JOEY 7
Categories Mexican
Time 30m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees F. Boil, Drain, and Debone Thighs and mix with soup, sour cream, onion powder, and cumin in a large bowl. Cut Tortillas into fours. Add the tortillas bits, green chilis, and drained rotels. Mix Until tortillas are coated with the soup mixture. Empty mixture into sprayed 9x13 casserole dish and cover with the cheeses. Bake for about 30 mins or until cheese is bubbly.
Nutrition Facts : Calories 487.4, Fat 33, SaturatedFat 17.4, Cholesterol 116.9, Sodium 1373.5, Carbohydrate 21.1, Fiber 1.9, Sugar 5.7, Protein 27.5
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