Tag Archives: easy mexican recipes

Easy Chicken Chilaquiles

Once upon a time, long, long ago I was a college student on a spring break trip in Mexico. Having been just introduced to the wonder that is “all-inclusive” I tried all sorts of interesting looking things at the various restaurants and buffets during the week, with one of those items being spicy, savory chilaquiles. I don’t know what randomly made me think of that one day but I did and decided I wanted to take a crack at making them.

As it turns out the key to chilaquiles is a good rojo sauce. Having never really made a rojo sauce before, I did the sensible thing and found a solid looking recipe as a starting point that I’ve since modified to better fit my tastes. I really love that this batch makes enough to support two meals. Besides the application below, I’ve used it as a mole base, as an enchilada sauce and as a slow cooking sauce for carnitas and it’s delicious all around. Turns out lots of things get better with a good rojo sauce.

Moving along to the main show, chilaquiles themselves come in many variations and flavor combinations and are traditionally eaten for breakfast or brunch. I happen to think they also make an excellent, easy weeknight dinner too and are a good way to mix up your standard “taco Tuesday”.

All Purpose Rojo Sauce
makes enough for 2 meals
7 dried New Mexico chiles
1/2 C chile soaking liquid*
1/2 onion, roughly chopped
1 14.5 oz can crushed tomatoes
2 plum tomatoes, chopped
3 garlic cloves, chopped
1 jalapeño, seeds removed, chopped
1/4 teaspoon paprika
1 Tbsp honey
1 Tbsp ancho chile powder
1 tsp ground cumin
1/2 tsp kosher salt

*Place dried chiles in a bowl of warm water and let soak and soften for 15 minutes.
Meanwhile, add chopped onion, crushed tomatoes, plum tomatoes, garlic and jalapeno to a food processor and blend well until mostly smooth. Add spices and honey and pulse twice. Remove chiles from water and trim off stems. Shake out seeds if desired (many may just fall out, which is fine). Roughly chop chiles into large chunks and add to food processor. Blend until entire mixture is smooth. Reserve half of sauce. The rest can be refrigerated for up to a week or frozen for future use.

Chicken Chilaquiles
serves 2-3
3C tortilla chips
2C shredded rotisserie chicken
1/2 batch rojo sauce
1/2 C shredded cheddar cheese
1/2 C queso fresco or cotija cheese
3 green onions, chopped
2 Tbsp cilantro, chopped
4-5 eggs, poached
Cholula hot sauce, to taste

Preheat oven to 350. In a large bowl, add chicken, green onions, cheddar cheese and 1/2 of the reserved rojo sauce. Toss gently to combine ingredients.

Very lightly grease a 13×9 glass pan. Spread a thin layer of tortilla chips (you may wish to partially crush a few of them, depending on the shape of your chips) across the bottom of the pan. Top tortilla chips with chicken mixture. Crumble 1/4 C of cotija over chicken. Mentally divide remaining sauce into two portions and pour one of the “portions” evenly over the chicken and cheese. Repeat layers – chips, chicken mixture, cotija and sauce.

Bake for 25-30 minutes. While chilaquiles are baking, use your favorite method to poach your eggs. We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan. Take note that it only take about 4 minutes to perfectly poach an egg so you will want to wait until your chilaquiles are almost done to drop your eggs in.

Serve chilaquiles with 2 eggs per person and roughly chopped cilantro.





Filed under Main Dish, Quick & Easy

Huevos Rancheros & Cinco de Mayo Ideas

In honor of Cinco de Mayo this week, I’m mixing it up from the popular taco-enchilada cycle with Huevos Rancheros.  You’ll see a variety of ways out there to make huevos rancheros but mine was inspired by a tasty brunch that I had at Milwaukee’s The Eatery on Farwell several months ago. After eating their version I kept craving it and had to recreate it. It won over the hubs and is now on regular rotation both as a quick weeknight dinner and a Sunday breakfast at our house.

Since you assemble each plate separately, it makes it easy to adjust egg preferences based on individual needs/tastes and allow each person to top the dish with the condiments of their choice. Usually I prefer poached eggs since the oozing centers mix with the cheese sauce into creamy awesomeness but since I’ve been pregnant I’ve been scrambling my portion instead. The recipe is for two but can be easily increased to serve more.

Huevos Rancheros for Two
4 tostada shells
4 eggs (poached, over-easy or scrambled)
1/2 lb ground chorizo
homemade or store bought pico de gallo
1 avocado, sliced
cheese sauce
hot sauce

Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 C shredded cheddar or mexican cheese blend
1/3+ C milk
2 Tbsp half & half
pinch of salt
* note: Cheese and liquid measures are approximate. Simply add more in little bits to reach desired consistency.

NOTE: You’ll be using multiple burners on your stove at once and as with most egg dishes, this moves fast so getting your ingredients prepped first is key.

Place two tostadas (or hard taco shells broken in two) on each plate and set aside. Slice avocado and prepare pico de gallo and set aside. In a saute pan, begin cooking chorizo over medium heat. Continue cooking chorizo while you work on other components, about 7-8 minutes.

In a small sauce pan, melt 2 Tbsp butter over medium-low heat. Whisk in flour to create a roux. Gradually whisk in half and half and half of the milk, whisking out any chunks of flour. Stir in cheese and let melt, stirring occasionally for 3-5 minutes. Whisk in additional milk of mixture is too thick to get a smooth, semi-thick and creamy sauce or whisk in more cheese if mixture is runny. Dust lightly with salt and whisk well. Keep on low heat, stirring occasionally, until eggs are cooked.

For scrambled eggs: As your chorizo and cheese begins to cook, crack eggs into a small bowl and add a splash of milk. Whisk well. Add 1/2 Tbsp butter to a non-stick pan over medium heat. Once melted and pan is hot, pour in egg mixture. Stir occasionally, scraping pan to fluff and scramble eggs until eggs are cooked and fluffy, about 3-5 minutes. Sprinkle lightly with salt and pepper.
For poached eggs: We use this odd Depression-era egg pan of my husband’s but here is an easy picture tutorial to get it right without a special pan.

Top tostadas with chorizo and eggs. Layer on avocado and pico. Drizzle with cheese sauce and hot sauce. Serve immediately.

Looking for other dishes with a Latin vibe?  Check out our:
Easy Chicken Enchiladas
Southwestern BBQ Ranch Salad
Mexican Street Corn
All-Star Chorizo Burritos
Slow Cooked Pork Tacos with Jicama Slaw
Corn Salsa
Mojito Cupcakes
Watermelon Margaritas and more Margaritas
The Perfect Mojito


Filed under Breakfast, Quick & Easy