I saw a coworker prepare Rick Bayless’ Chilaquiles years ago. He made the red sauce from scratch – cooking and simmering half the day.
Other than a brief conversation this afternoon, that’s my only exposure to chilaquiles. I don’t claim this is as authentic as master chef Rick Bayless’ recipe, but it is quick and easy, and it’s very tasty. It feels a little decadent, essentially having chips and sauce for dinner, but hey, it’s Friday!
(Like all casseroles, this is a great way to use up leftovers – a little shredded meat and/or vegetables would be a great addition.)
2/3 of a 22 ounce bag of tortilla chips
8 ounces queso fresco
2.25 ounce can sliced black olives
2-28 ounce cans red enchilada sauce
Mexican crema, for garish
- Fill casserole dish (I used a 9 x 3 round) 1/3 full with chips, top with 1/3 of olives, and crumble 1/3 of cheese over the top.
- Repeat for two more layers.
- Add sauce to fill dish. (Mine were a little soupy, so next time I’ll fill to within an inch of the top; may also use more of the bag of chips – crushing them to fit in the pan.)
- Bake at 350 for 45 to 60 minutes or until liquid is absorbed and top begins to brown.
- Cool for 10 minutes before serving on lettuce.
- Garnish generously with crema; it helps to mellow the enchilada sauce.
If you can’t find queso fresco, substitute Monterrey jack or cheddar. Sour cream thinned with a little milk can take the place of the Mexican crema.