Chilaquiles, or tortilla casserole, is a traditional Mexican dish usually served during breakfast or brunch, although it can be eaten at any time of day. Lightly fried corn tortillas are simmered in a green or red salsa and topped with cheese and/or pulled chicken to create a perfectly simple morning meal. Many regional variations of this dish exist so feel free to add your own twist to this delicious Mexican tradition!
12 corn tortillas
2 Tbs. olive oil
Salsa verde/roja (see separate recipe)
1 cup grated cheese (Chef Leo Romero uses a combination of grated cheddar, grated mozzarella, and grated muenster or Monterey jack to create a taste similar to Mexican cheese.)
1 cup shredded chicken (optional)
1/4 cup water
Rip the tortillas into small pieces.
Put them into a pan coated in olive oil. Turn them over so they don’t get too toasted.
Add some salt.
Add salsa (verde or roja).
(You can add cheese now or at the very end.)
Add some shredded chicken.
Add some water to the pan to deglaze it and to thin out the sauce. Otherwise, the tortillas will get too dry.
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