- 2 tablespoons vegetable oil
- 1 1/2 cups chopped red onion, divided
- 2 cups diced cooked turkey
- 1 4-ounce can diced green chiles
- 3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)
- 4 cups unsalted tortilla chips
- 2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend.
- 1/4 cup chopped fresh cilantro
- Crema mexicana or sour cream
Preheat oven to 450°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 1 1/4 cups onion; sauté until onions begin to soften, about 5 minutes. Add turkey and chiles; sauté 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.
- 12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
- 2 tablespoons canola oil
- Salt and pepper
- 1 small onion, chopped (1/2 cup)
- 2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
- 1 clove garlic, chopped
- 1 1/4 cups reduced-sodium canned chicken broth
- 6 ounces white cheddar cheese, grated
- 12 ounce leftover Grilled Turkey, shredded
Preheat oven to 400 degrees. On a rimmed baking sheet, toss tortillas with 1 tablespoon oil season with salt. Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.
Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat. Add onion, jalapenos, and garlic season with salt and pepper. Cook, stirring, until onion is translucent, about 5 minutes. Add chicken broth, and bring to a boil reduce heat, and simmer 5 minutes. Transfer to a blender puree until smooth.
Spread toasted tortilla strips on an ovenproof platter or in a baking dish scatter cheese and turkey over strips. Bake until cheese has melted, 3 to 4 minutes. Remove from oven drizzle chile puree over the top. Serve immediately.
Homemade Chilaquiles with Eggs
The first time I spied chilaquiles on the menu was when I actually was IN Mexico, because until recent years, it wasn’t a very common item at any of the Mexican American restaurants I’d been to.
The thought of mixing chips with enchilada sauce and then topping it all with eggs may not sound as compelling as beef and butternut squash enchiladas or 5-minute chipotle shredded chicken taquitos with my homemade creamy avocado salsa verde, but because you can have this entire meal-in-one cooked and on the table in less than 20 minutes, that’s more than compelling to me.
The recipe archives here on FoodieCrush have a well-stocked list of Mexican favorites, but there’s been a hole just waiting to be filled with this skillet breakfast nacho recipe. That’s why when I was leafing through one of my favorite food blogger’s new cookbook, The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques by Melissa Coleman of The Faux Martha, this chilaquiles recipe was just one that leapt from it’s beautifully, but simply, designed pages.
I’ve known Melissa for years and have seen her work her recipe-making magic first hand in her minimalist farmhouse kitchen and totally enjoyed the labor of her foodie love.
I remember looking at the spices in her kitchen cupboard and thinking to myself, “Really? Is that all she has to flavor everything she cooks with?” And when she asked me to hand her a spatula, I was surprised at the contrast to my own kitchen when I opened the drawer and there in Melissa’s drawer I found just. one. spatula.
But oh, the magic Melissa can make when living, and cooking, with less. And not only cooking, but baking the best things, too. She lives what she preaches and does it with ultimate style and loving grace.
What you won’t find in The Minimalist Kitchen are recipes with a laundry list of ingredients or take all day to make. That wouldn’t be very minimalist, now would it? Instead what you’ll find along with 100 recipes for her famous pizzas, easy to succeed at desserts and her make-every-day-of-the-week-hummus, are Melissa’s tricks and tips to making and keeping a minimalist kitchen yourself. This is just one of the ways The Minimalist Kitchen stands out among the rest.
Turkey Chilaquiles Time
At the small neighborhood market where I buy essentials for Mexican cooking, the meat counter has thick Mexican-style crema and slabs of moist queso fresco in bulk so I can buy just as much as I need. With Thanksgiving looming, I’ll need some of both for turkey chilaquiles. My husband and I are splitting a turkey with friends (I joked that I wanted the front half), but even so, we are sure to have plenty left over for one of my favorite cheese-topped Mexican dishes.
Crema is thinner than sour cream and not as rich or tangy as crème fraîche. The crema I buy tastes cultured although I doubt that it is. It has a soft, silky texture and a pleasant saltiness. Carlos Yescas, the program director for Oldways Cheese Coalition, who also operates a cheese business in Mexico, tells me that crema, in the old days, was made from naturally soured raw cream lightened with buttermilk. Today, from what I can tell, most commercial crema is thickened with an acid and a natural stabilizer, such as carrageenan. Yescas still sells the old-style crema in Mexico but it is much more expensive than what most people buy.
I drizzle crema on top of butternut squash soup and roasted-tomato soup, along with crumbles of queso fresco. If you can’t muster the energy for chilaquiles, make turkey tacos with shredded romaine, roast turkey, salsa, crema and queso fresco.
Wishing you and your loved ones a tasty and safe Thanksgiving holiday.
It takes about 15 minutes to fry your own tortilla chips for this dish, and it’s worth it. You can substitute store-bought tortilla chips (thick ones, not thin ones), but they soften more in the sauce. I prefer the sturdiness of the homemade chips.
4 day-old corn tortillas, about 6 inches in diameter
1-1/2 pounds plum (Roma) tomatoes
3 half-inch-thick slices of white onion, peeled
4 large garlic cloves, unpeeled
1 teaspoon dried Mexican oregano
1 tablespoon minced chipotle chile en adobo, or more to taste (I like more)
2 cups shredded roast turkey
About 2 cups chicken or turkey broth
1/3 cup crema (Mexican sour cream)
1/3 cup crumbled queso fresco
½ small avocado, sliced lengthwise
Stack the tortillas and cut into 6 wedges to yield 24 pieces. In a heavy saucepan, heat 1 inch of canola oil to 370°F. Adjust the heat to keep the temperature steady. Fry the tortilla wedges 6 or 8 at a time until they darken slightly and become crisp, 1-1/2 to 2 minutes, stirring frequently to keep them from sticking together. Transfer with a skimmer to paper towels to drain. Season with salt while they are warm.
Preheat the broiler and position a rack about 6 inches from the heat. Line a heavy rimmed baking sheet with aluminum foil and put the tomatoes, onion slices, and garlic on it. Broil, turning as needed, until the onions and garlic have softened and charred in spots and the tomatoes are blackened, with split skin and soft flesh. With tongs, transfer the vegetables to a plate as they are done. (The garlic will be done before the tomatoes and onion.) Peel the garlic. Discard the tomato skins and core, then chop the tomatoes coarsely. Put the tomatoes, onion and garlic in a blender and blend until smooth.
Heat the 1 tablespoon canola oil in a 12-inch skillet over medium-high heat. When the oil is hot, add the sauce. Be careful—it will immediately hiss and bubble up. Adjust the heat to maintain a brisk simmer. Add the oregano, crumbling it between your fingers. Add the chipotle and salt to taste and simmer, stirring often, until the sauce is thick and flavorful, about 5 minutes.
Add 1-1/2 cups of chicken broth and bring to a simmer. Add the fried tortilla chips. Return to a simmer, adding more broth if needed to moisten all the chips. Cover and simmer gently for 5 minutes, stirring once or twice. Taste for salt, then stir in the shredded turkey. Add a little more broth if the mixture seems dry (it should not be soupy). Bring to a simmer, cover, remove from the heat, and let stand for about 5 minutes to soften the tortillas.
If the crema is too thick to drizzle, whisk it with cold water to thin. Transfer the chilaquiles to a deep serving platter or individual bowls. Garnish with drizzled crema, radishes, queso fresco, avocado and cilantro leaves. Serve immediately.
Pick the onion with the cloves and put it into a large pot with the remaining ingredients. Cover with approximately 6 litres (24 cups) cold water. Bring to a boil and skim if necessary. Simmer slowly uncovered for about 1 hour or until the skin of the turkey separates easily using a fork. Strain and de-bone, keep the meat for the Chilaquiles.
Place a small pan on medium heat and dry roast the chillies for about 1 minute. Remove the stem and the seeds from the chillie. Place the chilli in a small bowl and cover with the turkey stock. Soak for about 20 minutes and strain. Set aside the stock used for soaking the chillies.
In the meanwhile, using the same pan on medium heat, dry roast the garlic, the thyme and the cinnamon.
Add the the strained chillies, the garlic, the thyme and the cinnamon, with the reserved chilli stock to a blender and grind to a smooth puree. Strain and set aside.
As tempting as it may be to use store-bought tortilla chips, I don’t recommend it. Making your own baked chips literally takes 10 to 12 minutes and the end result is so much better. (Instructions on how to make your own are in the recipe below.)
I find that store bought chips tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid. Plus, the taste of homemade chips is way more corn-y and grain-y, which I absolutely love.
- Serving Size: 1 (331.8 g)
- Calories 518.2
- Total Fat - 35.7 g
- Saturated Fat - 10.3 g
- Cholesterol - 136.9 mg
- Sodium - 430.9 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 4.8 g
- Sugars - 3.8 g
- Protein - 22.1 g
- Calcium - 419.7 mg
- Iron - 2.2 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.1 mg
To prepare the New Mexico Green Sauce: Set oven control to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to plastic bag close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies.
Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown drain.
Heat oven to 350 degrees. Grease 2-quart casserole.
Layer half of the tortilla strips in bottom of casserole. Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 19-ounce can black beans, rinsed
- 1 14-ounce can diced tomatoes, drained
- 1 1/2 cups corn, frozen (thawed) or fresh
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 12 corn tortillas, quartered
- 1 19-ounce can mild red or green enchilada sauce
- 1 ¼ cups shredded reduced-fat Cheddar cheese
Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
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.
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.
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.
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.
Cheesy Baked Chilaquiles
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Cheesy Baked Chilaquiles is an easy breakfast casserole with scrambled eggs, cheese, salsa, and tortilla chips. A tasty fun twist on a popular Mexican dish!
Take easy Oven Scrambled Eggs to the next level with this delicious and flavorful Breakfast Recipe for a crowd! This south of the border inspired casserole makes a great brunch dish!
CHEESY BAKED CHILAQUILES
This Cheesy Baked Chilaquiles recipe takes a classic Mexican Dish and makes it incredibly easy! These scrambled eggs are so fluffy and moist, you won’t believe they were made in the oven. They only take about 30 minutes to bake, so this egg casserole is a great quick weekend breakfast.
Cheesy Baked Chilaquiles are made with ingredients you are sure to have on hand. This delicious recipe is made with 24 eggs, so there will be plenty to go around and eat the rest of the week. Make this Baked Chilaquiles casserole with leftover chicken or ground beef for an easy and hearty breakfast for dinner.
Whether you serve it for breakfast or for dinner, no Cheesy Chilaquiles would be complete without beans. You can add beans in the egg mixture, or serve with a side of Black Beans or Refried Beans. If you are making Cheesy Baked Chilaquiles for dinner, try them with a side of Mexican Rice or a bowl of Taco Soup.
These Cheesy Baked Chilaquiles are the perfect breakfast for a crowd, especially during the holidays. Make the Baked Chilaquiles the night before and warm in the oven for brunch. Serve with a topping bar of traditional Mexican-style garnishes, like the suggestions we have below.
WHAT TO SERVE WITH CHEESY BAKED CHILAQUILES
Easy Refried Beans
Spanish Rice (Mexican Rice)
Classic Chicken Enchiladas
Best Homemade & QUICK Enchilada Sauce (Top 10 Ways to Use It!)
MAKE CHEESY BAKED CHILAQUILES AHEAD
These Cheesy Baked Chilaquiles can be made ahead two ways. The first way is to prepare the egg mixture and keep refrigerated in a sealed container for up to 3 days. Pour scrambled eggs in a casserole dish and bake as usual. The second way is to cook the Cheesy Baked Chilaquiles fully. Wrap with plastic wrap and aluminum foil tightly and freeze for up to 6 months. Remove plastic wrap before reheating covered with foil at 300 degrees until hot.