Chilaquiles, a delicious casserole of tortillas, chicken, chilies, and cheese that’s often served for breakfast, was certainly invented by a cook desperate to find something to do with left-over tortilla chips. It was a brilliant inspiration because chilaquiles are delicious.
Ed Note: I have eaten chilaquiles throughout my travels throughout Mexico. The chilaquiles served at Casa Grande Hotel in Morelia, Mexico, are the best I’ve ever eaten – rich picante sauce, shreds of moist, meaty chicken, and plenty of melty cheese. Luis Miguel Rodriguez, Casa Grande’s owner, generously agreed to share the hotel’s chilaquile recipe. Despite the language differences, hopefully, we’ve rendered their delicious recipe accurately for you to replicate their wonderful dish.– BH, RFT Editor
Recipe Courtesy Sr. Luis Miguel Rodriguez, owner, Casa Grande Hotel, Morelia, Mexico www.casagrandemorelia.com.mx/
Corn tortillas, fried crisp and cut squares
Cream (Mexican style)
5 Chile pasilla, chopped, seeds removed
1 clove garlic, chopped garlic
3 tablespoons onion, chopped
2 tomatoes, chopped,
A pinch of dried thyme
A pinch of pepper
Salt to taste
Chicken bouillon to taste
In a sauté pan, brown the chilies. Then add the rest of the sauce ingredients and sauté.
In a casserole dish, layer tortilla squares, chicken, and sauce in a couple of layers, reserving plenty of chicken for the top layer. Top the dish with ranchero cheese and the cream. Bake at 350 degrees for 20-25 minutes or until the casserole is hot and bubbly and the cheese is melted.