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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Baked Chilaquiles Recipe

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This recipe for Baked Chilaquiles is from The Brislen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
To prep 'em:

1# shredded chicken
1 can of red enchilada sauce
1 can of green enchilada sauce
1 can of Rotel
1 onion diced
2 cloves garlic

To bake 'em:

6" hard tostada shells
4-6 oz cotija cheese

To top 'em:

About half a dozen eggs fried in butter to layer the top of the baking dish
Jalapenos
Chives
Cilantro
Avocado
Diced tomatoes
Crema
Pretty much any nacho toppings work...
Directions:
Directions:
Simmer all the "Prep" items in a saute pan.

To bake em':

Start with a layer of modestly broken 6ish inch corn tostada rounds layer the bottom of a baking pan

Add the simmering meat

Repeat like your making lasagna until your out of the simmering stuff and the broken tostadas

Add as much cotija cheese and salsa of choice as you see fit to polish this bad boy off

Put it in the oven @ 350 for 15-20 minutes

Top 'em with the eggs and any other toppings desired and dig in.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour or so unless you go slow and enjoy a beer or cocktail while cooking.

 

 

 

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