Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
Moreover, chilaquiles are often lauded as a cure for the common Hangover this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.
4 Bonless, Skinless Chicken Breasts
1 Grilled Onion, Quartered
6 Cloves of Garlic
12 Whole Grilled Tomatoes (Cored)
(or 15-20 Grilled Tomatillos For A Green Sauce)
Roasted Skinned Green or Red Chiles (I Prefer Pablanos They Are Mild)
2T Chile Powder
Add Chicken Stock To Cover
Slow Cook for about 4 Hours Until Everthing is Tender And Strain
(Seperate Chicken From Chiles/Tomatoes/Onion/Garlic)
Blend Chiles/Tomatoes/Onion/Garlic Into a Sauce
Add to Sauce...
1 Tablespoon Cilantro Minced
Salt and Pepper To Taste
Shred Your Chicken
Mashed Pinto Beans
Tortillas Chips (Fry Them Yourself They Are Way Better)
Sour Cream (I prefer Fat Free Plain Greek Yogurt)
Freshly Chopped Salsa
Any Yummy Cheese will work...
Manchengo,Queso Fresco, Chihuahua, Jack or a Blend.
Layer Into Baking Dish...
Tortillas, Chicken, Beans, Sauce, Cheese, Repeat...
Bake @ 350 Until Chips Are Softened & Cheese is Melty...
Top With Fresh Salsa & Sour Cream...
Holy Comfort Food!