Chilaquiles ~ Mexican Crispy Tortilla Casserole

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

When I read Daisy Martinez's cookbook Daisy Cooks!, I hear her sweet voice in my head narrating to me. And because of this, it's one of the most entertaining cookbooks I've ever read. Have you ever seen her on TV? She is a lively persona with a friendly approachable demeanor. She'll win you over for sure.

 I've always been intrigued by her recipe for Chicken and Crispy Tortilla Casserole with Tomatillo Sauce "Chilaquiles" especially since she proclaims that the reader will be so happy with the recipe that they will want to send her flowers. I guess I owe her a nice bouquet of roses.

I simplified the recipe and this is more of a method/technique then it is a proper recipe. Don't be dismayed by the vagueness of the ingredient amounts. It'll be okay, I promise.


A stack of 6 inch corn tortillas cut into 2-inch strips
canola oil

shredded rotisserie chicken

2 12 oz cans of mild Salsa Verde

A bag of shredded Monterey Jack Cheese


Preheat your oven to 350 degrees.

Cut a short stalk of corn tortillas into 2-inch strips. Cut more as you need them. Heat up a skillet with about 1/2 inch of canola oil. Daisy suggests test the oil by dipping a corner of one tortilla strip to see if the oil sizzles. If it does so immediately and with a fury, your oil is hot enough for frying.

Fry your strips in small batches and set aside on paper towels. Do not fry them until the get brown, just until they get golden. Also, flip them over quickly so that they lie flat. If you wait to long, they'll start to curl, making it difficult to layer them.

Grease a casserole dish with cooking spray. Layer the bottom with fried tortilla strips until covered.

Add shredded chicken to the top of the layer of tortilla strips.

Cover the top of the shredded chicken with some Salsa Verde.

Sprinkle shredded Monterey Jack cheese on top. Repeat the process once.

Once you have the two layers done, cover the top of the casserole with plenty of fried tortilla chips. Cover with the remaining Salsa Verde and Monterey Jack Cheese.

Cook for 35 minutes in your oven until the top gets nice and brown. Let cool for a few minutes then serve hot. Do not cover with aluminum foil otherwise the casserole with get soggy.

This is a very unique recipe that I think everyone should try!


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