Chilaquiles are similar to enchiladas but are layered like a lasagna. They taste really good but are not a lot of work. This is my version, but they are incredibly versatile so use this general outline to make them your own.

Tortillas:

Purchase corn tortillas and slice them into strips. Many recipes call to deep fry the tortillas but I like to toss them with a tiny bit of canola oil and bake them until they are nice and crisp. Less mess and less fat.

Chicken:

I poached a few chicken breasts but you could also use a rotisserie chicken from the grocery store, or another kind of meat all together. Leave out the meat and use only veggies or top the chilaquiles with a fried egg after they are baked.

Salsa:

I made green chili salsa, but you don’t have to. Purchase a good quality prepared salsa you like or pick up a few cups from your favorite mexican restaurant. Any salsa can be used for this dish.

Cheese:

Cheddar is good but you could also use monterey jack, pepper jack, crumbly mexican cojita or feta.

Bake until hot throughout and cheese is melted:

Garnish with fresh tomato, cilantro, lime, and sour cream:

Chicken and Green Chili Chilaquiles

3 cups chicken broth
2 cloves garlic, smashed
4 cilantro sprigs
1.5 pounds chicken breasts
1 yellow onion, chopped
1 cup zucchini, chopped
1 cup roasted green chili peppers, chopped
3 large tomatoes, chopped
1 teaspoon cumin
2 teaspoons chili powder
8 corn tortillas, cut into strips
canola oil
1/2-1 cup cheddar cheese

Garnish with sour cream, cilantro, lime, chopped tomatoes

Place chicken broth, garlic, and cilantro sprigs in medium sized pot and bring to a simmer. Add chicken and poach gently until chicken is just done, about 10 minutes. Alternately, purchase a rotisserie chicken and shred the breast meat. Strain the broth, shred the chicken when cool, and reserve.

Meanwhile, add a tablespoon or two of oil to a large skillet. Add onion and zucchini and saute until translucent, about 7 minutes. Add spices, chilis, and tomatoes, cooking until tomatoes begin to soften, about 5 minutes. Add 2 cups reserved chicken broth. Bring to simmer and cook until all vegetables are tender, about 20 minutes. Taste and adjust seasoning. Can add more chicken broth if mixture is too thick. This should yield 4-5 cups.

Preheat oven to 350. Add cut tortilla strips to large baking sheet. Toss lightly with oil to coat. Bake for 10-15 minutes, until crisp.

Assembly half tortilla chips, half chicken, and half salsa. Repeat. Top with cheese. Bake for about 20 minutes, until heated through and cheese is melted.

Once cooled, add to blender and blend until smooth. Reserve with chicken.