Do any of you wonderful cook's out there have a recipe for a dish called Chilaquiles ?

Question

A friend's mom from Equador madeit for us over the hoilday and it was very tasty i think it may be a hispanic dish in origin. It is chicken sour cream cream cheese onions peppers tortilas and i don't know what other spices but it is delicious.

Answer 1

My favorite chilaquile dish is at this site:
http://poblanorecipes.blogspot.com

The index is down the right-hand side and chilaquiles is spelled like this (incorrectly) chilequiles......

Answer 2

CHICKEN CHILAQUILES

6 tortillas
1/3 chicken, cooked
2 hard boiled eggs, chopped
1 cup chicken broth
4-5 fresh chives, minced
2 radishes, minced
1 onion, minced
1 stem coriander
1 green chili pepper, chopped
2 green tomatoes
about 1/4 cup oil
1 pkg cream cheese
oil for deep frying

Heat oil to 365°F.
Cut tortillas into wedge shapes (or quarters). Fry in hot oil until lightly golden. Drain on paper towels and set aside covered with a cloth so they won't dry out and will stay warm.

Meanwhile, in a skillet, cook tomatoes and mash with coriander, chili pepper and onion. Add a few tablespoons of oil and fry until very hot. Reduce heat; add chicken broth.

Pour 1 tablespoon oil into a baking pan and line with 3 tortillas. Spread a layer of cream cheese, add a layer of chicken, then half of the sauce. Cover with the remaining tortillas, then repeat with a layer of cream cheese, chicken and sauce. Remove from oven and sprinkle with chopped boiled eggs before serving.

Bake at 325°F for 30 minutes.

From the Restaurant Embassy, Mexico City.

Answer 3

someone asked for this the other day as well

here i have a recipe for chilaquiles :)

Chihuahua Chilaquiles


2 onions -- diced
4 cloves garlic -- sliced
2 tablespoons vegetable oil
6 dried New Mexico chiles -- diced
2 jalapenos -- sliced
7 cups beef stock
7 cups leftover shredded beef chuck roast
10 ounces frozen corn kernels
15 ounces plum tomatoes (1 can) -- drained and diced
1 tablespoon toasted cumin seed
1 tablespoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon hot-pepper flakes
6 corn tortillas -- cut into thin strips
1 cup sour cream -- for garnish
1/4 cup sliced green onions -- for garnish
6 sprigs cilantro -- for garnish
Marinated Onions (see recipe) -- optional

1. In a large saucepan over medium heat, saute onion and garlic in oil until softened and translucent (4 to 5 minutes). Add chiles, stock, beef, corn, tomatoes, cumin, salt, black pepper, and hot-pepper flakes. Reduce heat to low and simmer, uncovered, for 45 minutes.

2. While chilaquiles simmer, heat oven to 350 degrees F. Toast
tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve.

3. Serve chilaquiles in a shallow soup bowl, topped with toasted
tortilla strips, sour cream, green onions, and cilantro sprigs. Serve Marinated Onions (if used), on the side.

Answer 4

Chilaquiles

Ingredients

(4 servings)

6 Eggs
4 Corn tortillas
2 Avocados
2 Tomatoes
4 tb Lime juice
4 ts Olive oil
Salt and pepper to taste
2 tb Butter or margarine
2 Onions; finely diced
1 c Cooked beef, chicken or pork (diced or shredded)
1 ts Chili powder
1/2 ts Ground cumin
Cilantro


Instructions

BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit. Using a paring knife, slice the flesh in each half from tip to stem in 1/2-inch slices without cutting through skin. Using a large spoon, scoop the flesh out of the skin in 1 piece. Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with lime juice and oil, and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed. Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately.

Answer 5

You can spell it, do have google?