Mexican Chilaquiles Recipes

Chilaquiles Casserole EatingWell

WEBApr 22, 2024 · Directions. Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray. Heat oil in a large nonstick …

Rating: 4.8/5(80)
1. Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the 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 more.

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Easy Chilaquiles Verdes Isabel Eats

WEBNov 2, 2020 · Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes. Using a slotted spoon, transfer the …

Rating: 4.7/5(34)
1. Make the salsa verde by adding the tomatillos, jalapenos, and onion to a medium saucepan or pot. Fill the saucepan with enough water to cover the tops of the tomatillos.
2. Bring water to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
3. Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.
4. Add cilantro, garlic, lime juice and salt. Blend until smooth and set aside.

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Authentic Mexican Chilaquiles with Scrambled Eggs

WEBMay 2, 2022 · Scramble eggs. While sauce is cooking, heat 3 tablespoons oil in a medium frying pan over medium heat. Add beaten eggs and …

1. Bring a small saucepan of water to boil over high heat.
2. Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides. Some things will brown faster than others so keep turning and flipping each piece and removing them from the pan as they do.
3. Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.
4. Transfer remaining vegetables to a blender.

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