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.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.