Chilaquiles. Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos. My mother grew up with her mother making them with green chile tomato salsa and grated longhorn cheese, a Tex Mex version.

Fresh tortilla chips flavored in a spicy tomato-chile sauce topped with fresh cheese and freshly chopped onion. This is the classic breakfast to cure a hangover when menudo or birria are not available. Guaranteed to bring you back to life, but excellent any day of the week. You can cook Chilaquiles using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chilaquiles

You need of Sauce.
Prepare 28 oz of can of peeled whole tomatoes.
You need 8 oz of can of diced chilis.
It's 5 of mushrooms, chopped.
Prepare 15 oz of can of corn, drained.
It's of Meat.
It's 2 lbs of chicken.
It's 1.5 cups of chicken broth.
Prepare of Adobo seasoning (or seasoning of your choice).
Prepare of Final Dish.
You need 1 of large onion thinly sliced.
You need 1 head of garlic finely chopped.
Prepare of Tortilla chips.
Prepare of Shredded parmesan cheese.
Prepare of Shredded mozerella cheese.
You need 1 bundle of chopped cilantro.
You need of Salt and pepper.
Prepare of Olive oil.
Prepare of (Optional) sour cream.

This is the way chilaquiles are made in the central part of Mexico. Get Chilaquiles Recipe from Food Network. A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings. The cook cuts or tears the tortilla into strips (corn being traditional but flour an acceptable option if you prefer), then fries them in oil until they turn slightly brown and crispy.

Chilaquiles instructions

(Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside..
Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like..
In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later..
The next steps will require you to judge portions based on cookware size and desired portions..
Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min..
Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken..
Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added..
Add cheese and tortilla chips and mix, carefully covering all the chips..
Top with cilantro and serve immediately..

Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the "greens" in the translation). Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth. Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. They are then topped off with salsa roja or salsa verde, fresh herbs, queso fresco, crema, an egg, and sometimes chicken. Today I am going to share the version with salsa verde.