Chilaquiles: not just for breakfast anymore

As many cultural dishes do this recipe comes from the peasants side of the table. Usually they are fixed for breakfast from last nights tortillas and salsa. The poor of this planet have always been green.

Chilaquiles (chee lay kee lays) has so many variations but while tinkering about with this recipe I came up with great casserole version. Since I fry my tortillas in oil before assembling my enchiladas I thought I'd combine the two dishes.

Salsa Verda is a sauce of tomatillos, spices, and chillies and you can use homemade or buy it in the store. If you can find salt-free tortilla chips you could use them in a pinch but frying the tortillas isn't very difficult at all. That's the whole idea of using left over tortillas.

Chilaquiles Enchilada Style

1 quart Salsa Verde, homemade or store bought
vegetable oil for frying
12 corn tortillas
2 eggs, beaten
1/2 cup Jack cheese, shredded
2 tablespoons finely chopped green onion
2 tablespoons finely chopped fresh cilantro

In a large pan bring Salsa Verda to boil and turn down to a simmer until thickened a bit.

While that is simmering cut tortillas in wedges or strips and fry in small batches until golden. Remove to paper toweling to drain. Make sure oil is hot enough between batches so the chips don't become oily. Put chips in a very large bowl or pan; big enough to add the sauce and stir.

Return the salsa to a light bubble and whisk in quickly the beaten eggs. The sauce will start to thicken and continue to whisk for about 30 seconds. Pour the sauce over the chips tossing gently as not to break them. Toss until they become soft and absorb some of the sauce. Sprinkle with cheese, onion, and cilantro. Serve hot.

Now this is where I changed my recipe. After you turn off the heat and before you pour the sauce on the chips gently stir in the following:

2 large cooked chicken breasts, cubed
2 green chillies, chopped
1 cup Pepper Jack cheese, cubed
2 green onions; including tops, chopped

Now pour over chips and gently mix. This goes in a 2-3 quart oven-proof dish and into a 375 oven until bubbly. Remove from oven and sprinkle with the cheese, onion, and cilantro. To serve, use a large spoon.
This photo is before the oven and because it was so yummy, no photo after. I was going away for the weekend so I made the whole recipe, took out three portions, and gave the remaining to our neighbors. I hate to waste anything.

This is great to use leftovers and you can add anything you'd normally put in your enchiladas. Olives, medium cheddar cheese, salsa, and you could certainly leave out the meat if you wanted. The eggs you whip into the sauce makes it very rich and velvety.