Simple Chipotle Chilaquiles Recipes

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EASY CHILAQUILES



Easy Chilaquiles image

A yummy, easy version of chilaquiles that will satisfy your Mexican food craving. Serve with refried beans!

Provided by Christina Bleeker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 19m

Yield 4

Number Of Ingredients 6

8 (6 inch) corn tortillas, cut into 2-inch pieces
5 tablespoons vegetable oil
8 eggs, beaten
salt and ground black pepper to taste
½ cup green taco sauce
1 cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
  • Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 26.1 g, Cholesterol 352.5 mg, Fat 35.8 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 11 g, Sodium 516.8 mg, Sugar 1.3 g

SPICY CHIPOTLE CHILAQUILES (3+ WAYS!)



Spicy Chipotle Chilaquiles (3+ Ways!) image

A bit like a cross between enchiladas and nachos, this version of the easy Mexican dish features healthier baked (not fried) corn tortillas bathed in a spicy chipotle-tomato sauce. Then top individual portions to your heart's delight to make them vegan, vegetarian, or carnivorous!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 26

12 6-inch corn tortillas
2 tablespoons olive oil
Couple pinches kosher salt
1 28-ounce can whole or diced tomatoes (fire-roasted are tastiest)
1/2 medium yellow onion (diced (about 1/2 cup))
2 medium cloves garlic (roughly chopped)
1 chipotle pepper in adobo sauce (seeds removed (unless you want them REALLY spicy then leave them))
2 teaspoons adobo sauce (from the can of chipotles)
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 tablespoon olive oil (not extra virgin)
1/2 - 1 cup water or vegetable broth (if needed)
Black beans
Avocado
Corn
Sliced radishes
Sliced sweet or red onion
Cilantro
All the vegan toppings +
Shredded medium cheddar
Cojito cheese
Sour cream
Fried egg
All the vegan & vegetarian toppings +
Cubed cooked chicken or shredded chicken

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
  • Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
  • Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
  • Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!

CHIPOTLE TURKEY CHILAQUILES



Chipotle Turkey Chilaquiles image

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

15 corn tortillas (6 inches), torn into 1-1/2-inch pieces
3 cups shredded cooked turkey or chicken
1 large onion, chopped
4 garlic cloves, minced
1/3 cup lime juice
2 chipotle peppers in adobo sauce
2 cans (15 ounces each) black beans, rinsed and drained
3 cups crumbled queso fresco or shredded part-skim mozzarella cheese
3 cups turkey or chicken broth
Chopped fresh cilantro
Hot cooked rice, optional
Sour cream, optional

Steps:

  • Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

This is one of my fall back recipes when I'm short on time and facing a "something spicy Mexican" request. Adapted from a Rick Bayless recipe.

Provided by Muffin Goddess

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

12 corn tortillas (this is actually a good use for those thick, tough grocery store tortillas such as Pepitos brand)
1 (28 ounce) can whole canned tomatoes, drained (see note below)
2 -3 chipotle chiles in adobo (the canned chipotles)
1 1/2 tablespoons vegetable oil
1 cup chopped white onion, divided (approximately 1 large onion)
3 garlic cloves, chopped
2 1/2 cups chicken broth (vegetable broth can be used if you prefer)
salt, to taste
1/3-1/2 cup Mexican crema (sometimes I use sour cream thinned with a little buttermilk instead)
1 1/2 cups cooked chicken, coarsely shredded (see note below)
1/4 cup crumbly cheese (I use either cotija or dry imported feta, grated Romano or Parmesan would work as well)
1/2 cup shredded mozzarella cheese (optional, we like our chilaquiles kinda cheesy)
1/2 cup fresh cilantro, chopped

Steps:

  • NOTE: for the tomatoes, drain them lightly and don't drain them completely dry, or you may have to supplement the sauce with jarred salsa (see sauce preparation instructions below).
  • NOTE: for the chicken, I usually season 3 skinless boneless breast halves with Tone's Lime Pepper seasoning or Goya Adobo con Pimiento, then toss them on the Foreman grill for about 8 minutes.
  • ******************************************.
  • TO PREPARE THE TORTILLA CHIPS:.
  • Preheat oven to 375°F.
  • Stack tortillas into three piles of four tortillas each. Cut each pile like a pie into 8 sections.
  • Spray 2 large baking sheets with cooking spray. Divide the tortilla chips between the two pans, keeping them in as much of a single layer as possible.
  • Mist the chips with cooking spray, and bake them (stirring them a bit, once or twice) for 10 to 15 minutes, or until crispy and golden.
  • Sprinkle with salt, if desired.
  • TO PREPARE THE SAUCE:.
  • Pour the drained tomatoes and the chipotles (seeds and all) into a blender. Coarsely puree the mixture (it shouldn't be totally smooth).
  • You need to have approximately 2 1/4 cups of puree. If you come up short, rather than using another partial can of tomatoes, you can supplement the mixture with some jarred salsa (I use taqueria salsa from either Goya or La Victoria).
  • In a large Dutch oven with a lid, heat the vegetable oil and cook about 1/2 cup of the onion, stirring regularly, for about 7 minutes or until golden.
  • Add the garlic and cook for another minute, stirring so garlic doesn't burn.
  • Increase heat to medium-high and add tomato/chipotle puree. Stir almost constantly until the mixture thickens up a bit, about 4 or 5 minutes.
  • Stir in the broth, and salt to taste (keeping in mind the salt that will be added from the chips, if you used it).
  • FINAL COOKING AND ASSEMBLY:.
  • Bring the sauce to a boil over medium-high heat. Add the chips and stir to coat.
  • Bring sauce and chips to a rolling boil again. Cover the pan, turn off the heat and allow to stand for 5 minutes (no longer, because the chips should be s bit chewy and not mushy). Sprinkle cilantro into the pot.
  • Dish out mixture onto 4 warm plates. Divide chicken evenly over top of tortilla mixture and stir lightly to coat chicken with sauce. Top with crema or thinned sour cream, remaining chopped onions and both cheeses, then serve.

Nutrition Facts : Calories 433.3, Fat 16.7, SaturatedFat 5.2, Cholesterol 55, Sodium 983.3, Carbohydrate 46.2, Fiber 7.3, Sugar 7.7, Protein 27

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

3 tablespoons canola oil
10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
2 canned chipotle chiles in adobo sauce
Salt and freshly ground black pepper
Vegetable oil, for frying
Sixteen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional
1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
  • Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
  • For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
  • Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
  • Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.

SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")



Simple Chipotle Chilaquiles (Tortilla

Provided by Food Network

Number Of Ingredients 12

12 medium-thick (10 ounces) corn tortillas, cut into sixths, fried to make chips or 8 ounces (8 to 12 loosely packed cups, depending on thickness) thick, homemade-style tortilla chips
1 (28-ounce can good quality whole tomatoes in juice, drained or 1 1/2 pounds (about 3 round, or 9 to 12 plum) ripe tomatoes
2 to 3 canned chipotle en adobo or 2 to 3 dried chipolte chiles, stemmed
1 1/2 tablespoons vegetable or olive oil
1 large white onion, sliced 1/4-inch thick
3 garlic cloves, peeled and finely chopped
2 1/2 cups chicken stock, vegetable broth or water, plus a little extra if needed
Salt, about 1/2 teaspoon
About 1/3 cup homemade crema, creme fraiche or store bought sour cream thinned with a little milk
1 1/2 cups coarsely shredded cooked chicken (optional)
1/4 cup finely crumbled Mexican queso anejo or other dry grating cheese like Romano or Parmesan
3 tablespoons roughly chopped fresh epazote or 1/2 cup chopped cilantro

Steps:

  • Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.

Provided by Devon O'Brien

Categories     Healthy Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 13

Cooking spray
8 (6 inch) corn tortillas, cut into triangles
⅛ teaspoon salt plus 1/4 teaspoon, divided
1 (15 ounce) can fire-roasted diced tomatoes
½ cup chopped white onion
1 canned chipotle pepper in adobo plus 1 tablespoon adobo sauce (see Tip)
1 tablespoon lime juice, plus lime wedges for serving
1 clove garlic, peeled
1 tablespoon canola or avocado oil
4 large eggs
1 avocado, sliced
¼ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Coat 2 large rimmed baking sheets with cooking spray.
  • Arrange tortillas on the prepared pans. Coat with cooking spray and sprinkle with 1/8 teaspoon salt. Bake, swapping the pans from top to bottom rack halfway through, until the tortilla chips are crispy, about 15 minutes.
  • Meanwhile, combine tomatoes, onion, chipotle, adobo sauce, lime juice, garlic and the remaining 1/4 teaspoon salt in a blender. Puree until smooth. Pour the mixture into a large, high-sided skillet or pot and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 5 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat. Add eggs and cook sunny-side-up until the whites are set, 3 to 4 minutes.
  • Add the tortilla chips to the sauce and toss to coat. Serve topped with the eggs, avocado, cheese and cilantro.

Nutrition Facts : Calories 368 calories, Carbohydrate 35 g, Cholesterol 193 mg, Fat 21 g, Fiber 8 g, Protein 13 g, SaturatedFat 4 g, Sodium 701 mg, Sugar 5 g

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