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What are chilaquiles?  Good question.  I had never heard of them until I ran across this delicious recipe from one of my favorite cooking magazines, Cooking Light.  Chilaquiles is a traditional mexican dish, often served for breakfast or brunch.  Our family loves mexican food but we enjoy this dish for dinner.  It goes great with some fresh Cornbread Muffins or tortilla chips and homemade salsa.  To make for an easier dinnertime, you can prepare this dish the night before through step 5, keep it in the fridge and bake it when you are ready for dinner.  Or it also freezes well if you are looking for a good freezer meal recipe.  I made several of this dish when I was pregnant to have on hand for easy meals after our son was born.

 

For an 8 x 8 pan: (serves 5)

 

10 corn tortillas (6 inch size)

1 T butter

1/2 t extra-virgin olive oil

1 small onion (yellow or sweet), finely chopped

1 1/2 c salsa verde (in case you are unfamiliar with this, it is the green salsa)

1/2 -2/3 c low-fat sour cream

2 c GF rotisserie chicken meat, shredded  (I buy them occasionally just to freeze the meat, for easy meals like this one)

4 ounces cheddar monterey jack cheese, shredded

 

1. Preheat oven to 375 degrees.

2.  Cut tortillas into 8 wedges (a pizza cutter works great for this).  Place on cookie sheets in a single layer.  Bake for 10-11 minutes or until crispy but not browned.

3.   While tortillas are baking, melt butter and olive oil in a skillet over medium to medium high heat. Add onions to saute til opaque and lightly golden.

4.   In a medium bowl, combine onions, salsa and sour cream.

5.  Spray an 8 x 8 baking dish with cooking spray.  Cover bottom of dish with half of the tortilla wedges, in a single layer.  Top with half of the chicken.  Carefully spread half of the sour cream/salsa sauce over the chicken.  Then, top with half of the cheese.  Repeat layers of tortillas, chicken, sauce and topped with cheese. 

 

6.  Preheat oven to 350 degrees.

7.  Bake covered for 30 minutes then uncover and bake an additional 20 minutes or until the edges are bubbly and the melted cheese looks lightly golden.  Serve and enjoy!

 

 

 

To make a 9 x 13 pan:  (serves 10)

 

20 corn tortillas (6 inch size)

1 T butter

1/2 t extra-virgin olive oil

1 large onion (yellow or sweet), finely chopped

3 c salsa verde (in case you are unfamiliar with this, it is the green salsa)

1 -1 1/3 c low-fat sour cream

4 c GF rotisserie chicken meat, shredded  (I buy them occasionally just to freeze the meat, for easy meals like this one)

8 ounces cheddar monterey jack cheese, shredded

 

1. Preheat oven to 375 degrees.

2.  Cut tortillas into 8 wedges (a pizza cutter works great for this).  Place on cookie sheets in a single layer.  Bake for 10-11 minutes or until crispy but not browned.

3.   While tortillas are baking, melt butter and olive oil in a skillet over medium to medium high heat. Add onions to saute til opaque and lightly golden.

4.   In a medium bowl, combine onions, salsa and sour cream.

5.  Spray an 9 x 13 baking dish with cooking spray.  Cover bottom of dish with half of the tortilla wedges, in a single layer.  Top with half of the chicken.  Carefully spread half of the sour cream/salsa sauce over the chicken.  Then, top with half of the cheese.  Repeat layers of tortillas, chicken, sauce and topped with cheese. 

 

6.  Preheat oven to 350 degrees.

7.  Bake covered for 30 minutes then uncover and bake an additional 20 minutes or until the edges are bubbly and the melted cheese looks lightly golden.  Serve and enjoy!