How To make Chilaquile Casserole
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FORMATTED BY LISA CRAWFORD---------------- 12 Uncooked corn tortillas
1 md Anaheim or poblano chili
-minced (or 2 4-oz cans -diced green chilies) 2 To 3 cups grated jack cheese
4 Eggs
2 c Buttermilk
Salt and pepper OPTIONAL ITEMS:
1 To 2 cups cooked pinto beans
1/2 lb Firm tofu thinly sliced
1 c Chopped onion, sauteed
1 To garlic cloves :
sauteed
-minced 1 sm Zucchini -- sliced and sauteed
ds Cumin, and dried bell pepper -or oregano
Preheat oven to 375 degrees F. Butter or oil a 2-quart casserole or a 9-by-13-inch pan. Tear 6
tortillas into bite size pieces and spread them evenly in the casserole. Spread half the chilies and half the cheese over the tortillas. (At this point, spread, sprinkle or place any optional items on top of the cheese) Tear the remaining tortillas and spread them on top. Follow with the remaining chilis and cheese. Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole. Bake uncovered for 35 minutes. Serve hot, warm or at room temperature. Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg sodium Source: Still Life With Menu by Mollie Katzen The Complete Vegetarian, Miami Herald, 11/2/95
How To make Chilaquile Casserole's Videos
How to make The Best Baked Mexican Breakfast Casserole Recipe
Hello & welcome to the Views Kitchen! Happy Sunday friends! In today's recipe, I’ll be showing you how I transform breakfast classics into on easy to make the casserole the whole family/ friends will love. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Bake temp: 380 degrees (F) for 15 to 20 minutes
Ingredients
Oil
1 1/2 Tbs butter
8 eggs + 1/2 cup heavy whipping cream (salt pepper to taste)
8 oz of chorizo of choice + 2 medium potatoes
11 Corn tortillas
1/2 8oz can tomato sauce
3/4 cup water
2 tomatoes
2 medium Anaheim pepper or can of Hatch green chili
1/2 chopped white onion
2 garlic cloves
1 tsp chicken bouillon (salt pepper to taste)
1 can pinto beans
3 cups of cheese (mozzarella + Mexican cheese blend)
If you refrigerated your casserole for next day use
Bake at 350 degrees
Cover with foil and bake for 30 minutes- then remove foil and continue to bake for another 15 to 20 minutes, until you see all cheese has melted, you know the bubbling.
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Authentic Mexican RED CHILAQUILES | Mexican BREAKFAST | EASY AND CLASSIC Mexican recipe
Red chilaquiles is such a comforting Mexican breakfast that takes us on a trip to revisit childhood memories and times spent with family around the dining table. If this is the first time you try them you will taste and feel close to Mexico and get a feel of its rich and profound culture. Our ancestors left their print of creativity in each of their recipes by using ingredients at hand and available in their region. Love the process, enjoy the aromas and celebrate the flavors.
For translated recipes to Spanish visit: Villa Cocina Español
???? Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
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Chilaquiles Recipe ????
For the fried tortillas
8 oz or 10 ea corn tortillas
1’’ canola oil
For the sauce
1/2 ea medium white onion
2 ea garlic cloves
1 ea tomato
Chiles (red dried chilis)
3 large guajillos
2 chiles puya
4 ea epazote leafs
2 cups of chicken stock- if needed you can add more when blending the sauce as explained in the video.
3 TBSP olive oil
Salt to taste
- Accompany with fried eggs
For the toppings
Sour cream
Queso fresco- Mexican style cheese
White onion (sliced)
Avocado (additional)(sliced)
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Chilaquiles Casserole
Hey ya'll! If you want an easy mexican casserole you clicked the right video!! This recipe is one that you can make your own by adding as much or as little as you want of the ingredients. I gave some suggestions but feel free to make it your own! The sals I used is home made andI will have a video on that soon! Thank you please subscribe and like!!!
How to Make Green Chilaquiles with Chicken / Chilaquiles Verdes
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how I make the best green chilaquiles, perfect to have them any day any time!!!!! This is the same green sauce I used in my green enchilada video. I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
Ingredients:
15 corn tortillas
1 lb chicken breast
20 sm tomatillos
2 chile poblanos
3 chile Serrano’s
3 garlic cloves
1 chicken bouillon
1/2 purple onion
1/2 white onion
1 cup cilantro
1 cup Monterey Jack cheese
Sour cream
Mexican sour cream
Queso fresco
Olive oil
Cumin
Sal
Pepper
1 serving of love ????
Green Chile enchiladas recipe :
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Mexican Cooking TAMALES Casserole Recipe!!
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Here is what your casserole will look like once it rests and cools -
Bake at 380 degrees (F) for 50 Mins
Ingredients
3 cups of corn kernels
4 cups of maseca (instant corn masa)
1 cup milk
1 cup of water
1 1/2 Tbsp chicken bouillon or salt to taste
10- 15 roasted Anaheim peppers
1/2 onion
8 oz of Queso fresco
3 cups medium cheddar cheese
1/2 butter shortening
1/2 cup butter + extra to coat the bottom of the baking dish
1 tbsp sugar
1 tbsp Baking powder
Optional- 2 to 3 cups of Shredded chicken (Add around the same time as mixing cheddar cheese)
Tastes best with salsa verde- add fresh onion and cilantro
Tip❗️
If you’d like a more cake texture use 3 cups maseca + 1 cup AP flour
Please allow this casserole to set for 15- to 20 minutes. The longer you allow it to rest the better It will form into squares
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Our AMAZON STOREFRONT:
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Chilaquiles-Style Breakfast Casserole. A Publix Aprons® Recipe.
This Mother’s Day, treat Mom with this savory casserole for breakfast or brunch. To find the full recipe visit
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