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    You are in: Home / Mexican / Chilaquiles Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Karen From Colorado's Note:

    Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be 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.

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    Units: US | Metric


    1. 1
      Cut the tortillas into strips.
    2. 2
      Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
    3. 3
      Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
    4. 4
      Sautee the chopped onion and garlic in a little olive oil.
    5. 5
      Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
    6. 6
      Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
    7. 7
      Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
    8. 8
      Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
    9. 9
      Repeat layers and finish with cheese and sour cream.
    10. 10
      Bake at 325 degrees F for about 45 minutes.

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    Ratings & Reviews:


    Nutritional Facts for Chilaquiles

    Serving Size: 1 (731 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 600.9
    Calories from Fat 249
    Total Fat 27.7 g
    Saturated Fat 15.6 g
    Cholesterol 138.5 mg
    Sodium 497.3 mg
    Total Carbohydrate 42.6 g
    Dietary Fiber 7.4 g
    Sugars 14.2 g
    Protein 48.0 g

    The following items or measurements are not included:

    manchego cheese

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