Chilaquiles Breakfast Casserole | Betty Crocker Recipe
Chilaquiles is a traditional Mexican dish that simmers fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that’s sure to be a hit!
Chilaquiles Breakfast Casserole recipe:
CHILAQUILES VERDES
Rachel cooks with love (videos)
CHILAQUILES VERDES is a delicious meal whether enjoyed for breakfast, lunch or supper. CHILAQUILES VERDES are made with crispy fried corn tortilla chips then smothered in a delicious tomatillo sauce and topped with queso fresco or cheese of your choice, then topped with Crema for an added plus, whether your tortillas are homeade or store bought you can create this amazing easy dish. CHILAQUILES can be made in a green sauce or red sauce, and are a unique way of using yesterday's tortillas and leftover salsa. In my house, we love our chilaquiles for breakfast with our favorite side of refried beans and fried eggs, I think it's a super easy dish that can also be enjoyed with shredded chicken, beef or chorizo. CHILAQUILES VERDES can be prepared ahead, by frying your tortilla chips then lightly salting them and storing them till needed and doing the same by preparing your salsa and keeping in the fridge till your ready to pile the chips high with your salsa verde and topping it with your queso FRESCO and crema.
INGREDIENTS
9 medium TOMATILLOS
3 serrano peppers (optional)
2 tsp chicken bouillon
3/4 C. water (add more slowly if needed)
6 corn tortillas (as needed)
vegetable oil (enough to fry chips)
1/2 small onion divided
2 large garlic cloves
1/2 tsp ground cumin
2 Tbsp vegetable oil to fry tomatillo sauce
1 chopped green onion (white and green parts)
1 Tbsp Dry Epazote leaves (optional)
1/2 tsp oregano
1/2 tsp sugar
salt (to your liking)
pepper (to your liking)
1/4 C. finely chopped cilantro
SIDES
Refried beans
fried eggs
Crema
QUESO fresco
thinly sliced onions
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Chilaquiles verdes De Mi Rancho A Tu Cocina
Chilaquiles verdes De Mi Rancho A Tu Cocina, hola mi gente ya estan listos los chilaquiles verdes como los hago yo en mi rancho les van a gustar mucho.
ayudame suscribiendote y dando manita arriba gracias
easy as... Chicken Chilaquiles
Chilaquiles was originally invented to use up leftovers. But we think this recipe deserves a better reputation! It bubbles with the deliciousness of corn tortilla strips layered with a flavorful and creamy mixture of chicken and tomatoes.
Want to learn more? easy as: eatgathergo.org
© 2017 | Purdue Extension Nutrition Education Program | All Rights Reserved
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 :
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cregalado_91
FB: Claudia Regalado-Mendoza
Twitter: cregalado_91
BusinessInquiries:
claudia.regalado91@gmail.com
Natalie’s IG:
Special thanks to my husband who edits my videos ????????
Check out my kids channel:
Find some of my favorite items :
Green Chilaquiles with Chicken
#GreenChilaquileswithchicken #Chilaquilesverdesconpollo
Green Chilaquiles with Chicken | In this video, I'll show you how to make Green Chilaquiles with Chicken, aka, Chilaquiles Verdes con Pollo. It's the ultimate Mexican Comfort food with green salsa (salsa verde) soaked over corn tortillas with tender chicken. Fresh, bright garnishes complete this fabulous dish.
⬇️ Recipe Below ⬇️
Please Subscribe: Each week; I roll out new recipe videos featuring, Fresh and Easy Restaurant-Quality meals.
Subscribe:
▶️
and Please Ring the dinner ???? (to receive notifications, that way, you don't miss a meal).
Share this Video:
▶️
About Shereen Pavlides:
▶️
Say hi to me on social:
▶️ Instagram:
▶️ Facebook:
---------------------------------------------------
⬇️ Recipe Below ⬇️
Chilaquiles Verdes with Chicken
recipe by shereen pavlides
10 tomatillos - stemmed, husked
4 cubanelle peppers
2 poblano chiles
1 serrano chile (optional: if you want it extra spicy)
3 tablespoons canola oil - divided
kosher salt / fresh finely ground black pepper
6 garlic cloves - sliced
5 green onions - sliced, dividing whites and dark green slices
2 cups chicken stock or low sodium chicken broth
2 1/4 pounds boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
2 limes - 1 cut into wedges, 1 cut in half
1 bag thick, hearty corn tortilla chips
Garnishes:
1/2 pound Monterey jack cheese - freshly grated
red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)
Mexican crema or sour cream
chopped cilantro
Directions:
Adjust oven rack directly under the broiler. Heat broiler on HIGH.
Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.
Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.
Adjust rack to the middle position. Heat oven to 400 degrees F.
Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.
Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.
Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.
Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}
Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.
Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.
Garnishes:
Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).
Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.
SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.
PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.