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Casa Grande’s Chilaquiles: Rich, creamy, delicious

Picture of Chilaquiles from Casa Grande

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/

Ingredients:

Corn tortillas, fried crisp and cut squares

Chicken shredded

Cream (Mexican style)

Ranchero cheese

 

Ranchero Sauce:

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.

 

 



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.