Simple Chipotle Chilaquiles Recipes

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CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

3 tablespoons canola oil
10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
2 canned chipotle chiles in adobo sauce
Salt and freshly ground black pepper
Vegetable oil, for frying
Sixteen 6-inch corn tortillas
Salt
6 fried eggs, for serving, optional
1/4 cup crumbled queso fresco
Thinly sliced red onions, for garnish
Mexican crema, for garnish
Chopped fresh cilantro, for garnish

Steps:

  • For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
  • Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
  • For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
  • Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
  • Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.

SIMPLE CHIPOTLE CHILAQUILES



Simple Chipotle Chilaquiles image

If you've never heard of chilaquiles, it's time to change that. Most people would fry up yesterday's tortillas and simmer them in a simple roasted tomato sauce. When they're that not-too-crispy, not-too-mushy texture that I absolutely love, they get spooned onto a plate, drizzled with crema and sprinkled with cheese.

Provided by Rick Bayless

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

5 plum tomatoes, may substitute fire-roasted whole canned tomatoes
1 1/2 tablespoons extra-virgin olive oil
1 small white onion
3 cloves garlic
3 canned chipotle chiles en adobo
1/2 cup epazote leaves, may substitute cilantro leaves
Kosher salt
4 cups chicken broth or water, plus a little extra as needed; may substitute vegetable broth
8 ounces thick, homestyle tortilla chips
1/3 cup crème fraîche, may substitute crema or sour cream
1/4 cup Mexican queso anejo cheese, crumbled, may substitute Romano

Steps:

  • Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
  • (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
  • Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
  • Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
  • Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

"I first had this dish in the Yucatán and immediately loved it. Try it with a super-spicy Bloody Mary," says Anne.

Provided by Anne Burrell

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and chopped
1 jalapeno pepper, seeded and finely diced
2 to 3 links fresh chorizo, casings removed, meat crumbled
1 bunch fresh cilantro, half the leaves left whole for garnish and the rest finely chopped, stems included
1 to 2 chipotles in adobo sauce, finely diced, plus the sauce from half of a 7-ounce can (add more chiles if you like it spicier)
1 28-ounce can plum tomatoes, passed through a food mill
Canola oil, for frying
10 6-inch corn tortillas, cut into sixths
1 1/2 cups grated Oaxaca or Monterey Jack cheese
1 1/2 cups crumbled queso fresco cheese
6 large eggs
1 lime, cut into wedges, for serving
1 cup Mexican crema or sour cream

Steps:

  • Coat a large saucepan with olive oil. Toss in the onion, season with salt and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Toss in the garlic, jalapeno and chorizo and cook for 3 to 4 minutes more, breaking up the meat with a spoon.
  • Add the chopped cilantro, chipotles, adobo sauce and tomatoes. Season with salt, taste and season again if needed. Stir in 1 cup water, increase the heat to high, bring to a boil and reduce the heat to a simmer. Cook for 30 to 35 minutes, or until the mixture has a good saucy consistency. Taste and adjust the seasoning if necessary.
  • While the sauce cooks, fill a large saucepan with about 3 inches of canola oil. Heat the oil over medium-high heat to about 375 degrees F (or add a slice of tortilla to the oil -- when it sizzles, starts to float and crisps up, it's ready). While the oil heats up, put a couple of paper towels on a baking sheet next to the stove. When the oil is hot, work in batches to fry the tortillas until they are crispy chips. Remove the chips from the oil, drain on the paper towels and sprinkle with salt.
  • Preheat the oven to 350 degrees F. In a large bowl, toss a third of the chips with a third each of the tomato sauce and cheeses. Spread the chip mixture in the bottom of a large ovenproof casserole dish, then top with another third of the chips, sauce and cheeses. Repeat the process with the remaining chips, sauce and cheeses. Bake for 15 minutes, or until the cheese is melted.
  • When the casserole comes out of the oven, coat a large saute pan lightly with olive oil. Add the eggs (you will probably have to work in batches to fry all of them -- no worries) and bring the pan to medium heat. Cook the eggs until the whites are cooked through and the yolks are warm and runny, about 4 minutes. Place the fried eggs on top of the chips. Sprinkle with the whole cilantro leaves. Serve with the lime wedges and crema.

SPICY CHIPOTLE CHILAQUILES (3+ WAYS!)



Spicy Chipotle Chilaquiles (3+ Ways!) image

A bit like a cross between enchiladas and nachos, this version of the easy Mexican dish features healthier baked (not fried) corn tortillas bathed in a spicy chipotle-tomato sauce. Then top individual portions to your heart's delight to make them vegan, vegetarian, or carnivorous!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 26

12 6-inch corn tortillas
2 tablespoons olive oil
Couple pinches kosher salt
1 28-ounce can whole or diced tomatoes (fire-roasted are tastiest)
1/2 medium yellow onion (diced (about 1/2 cup))
2 medium cloves garlic (roughly chopped)
1 chipotle pepper in adobo sauce (seeds removed (unless you want them REALLY spicy then leave them))
2 teaspoons adobo sauce (from the can of chipotles)
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 tablespoon olive oil (not extra virgin)
1/2 - 1 cup water or vegetable broth (if needed)
Black beans
Avocado
Corn
Sliced radishes
Sliced sweet or red onion
Cilantro
All the vegan toppings +
Shredded medium cheddar
Cojito cheese
Sour cream
Fried egg
All the vegan & vegetarian toppings +
Cubed cooked chicken or shredded chicken

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
  • Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
  • Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
  • Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!

CHILAQUILES IN CHIPOTLE SAUCE



Chilaquiles in Chipotle Sauce image

Yield Makes 6 servings

Number Of Ingredients 8

Canola oil (for frying)
18 5- to 6-inch-diameter white corn tortillas, each cut into 8 triangles
Chipotle Sauce
3 large fresh epazote sprigs, stemmed, or 3 fresh oregano sprigs
1/2 cup chopped fresh cilantro
1 cup crema mexicana* or sour cream
1 cup crumbled queso fresco
1/2 cup chopped white onion

Steps:

  • Pour enough oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil over medium-high heat to 350°F. Add 12 tortilla triangles at a time to oil. Fry until golden, turning occasionally, about 1 minute. Using slotted spoon, transfer chips to paper towels; cool.
  • Heat Chipotle Sauce in another large deep skillet over medium-high heat. Add epazote; simmer 2 minutes. Season with salt; stir in chips. Immediately divide among 6 plates. Top with cilantro, then crema, queso fresco, and onion.
  • *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.

Provided by Devon O'Brien

Categories     Healthy Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 13

Cooking spray
8 (6 inch) corn tortillas, cut into triangles
⅛ teaspoon salt plus 1/4 teaspoon, divided
1 (15 ounce) can fire-roasted diced tomatoes
½ cup chopped white onion
1 canned chipotle pepper in adobo plus 1 tablespoon adobo sauce (see Tip)
1 tablespoon lime juice, plus lime wedges for serving
1 clove garlic, peeled
1 tablespoon canola or avocado oil
4 large eggs
1 avocado, sliced
¼ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Position racks in upper and lower thirds of oven; preheat to 350°F. Coat 2 large rimmed baking sheets with cooking spray.
  • Arrange tortillas on the prepared pans. Coat with cooking spray and sprinkle with 1/8 teaspoon salt. Bake, swapping the pans from top to bottom rack halfway through, until the tortilla chips are crispy, about 15 minutes.
  • Meanwhile, combine tomatoes, onion, chipotle, adobo sauce, lime juice, garlic and the remaining 1/4 teaspoon salt in a blender. Puree until smooth. Pour the mixture into a large, high-sided skillet or pot and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 5 minutes.
  • Heat oil in a large nonstick skillet over medium-high heat. Add eggs and cook sunny-side-up until the whites are set, 3 to 4 minutes.
  • Add the tortilla chips to the sauce and toss to coat. Serve topped with the eggs, avocado, cheese and cilantro.

Nutrition Facts : Calories 368 calories, Carbohydrate 35 g, Cholesterol 193 mg, Fat 21 g, Fiber 8 g, Protein 13 g, SaturatedFat 4 g, Sodium 701 mg, Sugar 5 g

CHIPOTLE TURKEY CHILAQUILES



Chipotle Turkey Chilaquiles image

As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it's also a great way for my children to learn to enjoy the flavors of their Mexican heritage. -Aimee Day, Ferndale, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

15 corn tortillas (6 inches), torn into 1-1/2-inch pieces
3 cups shredded cooked turkey or chicken
1 large onion, chopped
4 garlic cloves, minced
1/3 cup lime juice
2 chipotle peppers in adobo sauce
2 cans (15 ounces each) black beans, rinsed and drained
3 cups crumbled queso fresco or shredded part-skim mozzarella cheese
3 cups turkey or chicken broth
Chopped fresh cilantro
Hot cooked rice, optional
Sour cream, optional

Steps:

  • Preheat oven to 400°. In batches, arrange tortilla pieces in a single layer on an ungreased baking sheet and bake 6-8 minutes or until crisp., In a large bowl, toss turkey with onion and garlic. Place lime juice and peppers in a blender; cover and process until blended., Arrange half of the tortilla pieces in a greased 13x9-in. baking dish. Layer with turkey mixture, beans, 1-1/2 cups cheese and chipotle mixture. Top with the remaining tortilla pieces and cheese. Pour broth over top., Bake, uncovered, 25-30 minutes or until cheese is melted. Sprinkle with cilantro. If desired, serve with rice and sour cream.

Nutrition Facts : Calories 364 calories, Fat 8g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 766mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 29g protein.

SUPER EASY CHILAQUILES



Super Easy Chilaquiles image

This is Mexican comfort food at it's best! A fast, easy, and flavorful meal without meat. Serve topped with sour cream and a side of black beans. Delicious!

Provided by Alona Sandoval-Grenacher

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 20m

Yield 2

Number Of Ingredients 6

5 tablespoons corn oil
8 (8 inch) corn tortillas, cut into triangles
6 eggs
1 cup chipotle salsa
1 cup shredded pepper Jack cheese
salt and ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
  • Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

Nutrition Facts : Calories 1074.2 calories, Carbohydrate 65.2 g, Cholesterol 628.7 mg, Fat 74.1 g, Fiber 9.6 g, Protein 41.8 g, SaturatedFat 21.5 g, Sodium 1519.2 mg, Sugar 6.2 g

CHIPOTLE CHILAQUILES



Chipotle Chilaquiles image

This is one of my fall back recipes when I'm short on time and facing a "something spicy Mexican" request. Adapted from a Rick Bayless recipe.

Provided by Muffin Goddess

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

12 corn tortillas (this is actually a good use for those thick, tough grocery store tortillas such as Pepitos brand)
1 (28 ounce) can whole canned tomatoes, drained (see note below)
2 -3 chipotle chiles in adobo (the canned chipotles)
1 1/2 tablespoons vegetable oil
1 cup chopped white onion, divided (approximately 1 large onion)
3 garlic cloves, chopped
2 1/2 cups chicken broth (vegetable broth can be used if you prefer)
salt, to taste
1/3-1/2 cup Mexican crema (sometimes I use sour cream thinned with a little buttermilk instead)
1 1/2 cups cooked chicken, coarsely shredded (see note below)
1/4 cup crumbly cheese (I use either cotija or dry imported feta, grated Romano or Parmesan would work as well)
1/2 cup shredded mozzarella cheese (optional, we like our chilaquiles kinda cheesy)
1/2 cup fresh cilantro, chopped

Steps:

  • NOTE: for the tomatoes, drain them lightly and don't drain them completely dry, or you may have to supplement the sauce with jarred salsa (see sauce preparation instructions below).
  • NOTE: for the chicken, I usually season 3 skinless boneless breast halves with Tone's Lime Pepper seasoning or Goya Adobo con Pimiento, then toss them on the Foreman grill for about 8 minutes.
  • ******************************************.
  • TO PREPARE THE TORTILLA CHIPS:.
  • Preheat oven to 375°F.
  • Stack tortillas into three piles of four tortillas each. Cut each pile like a pie into 8 sections.
  • Spray 2 large baking sheets with cooking spray. Divide the tortilla chips between the two pans, keeping them in as much of a single layer as possible.
  • Mist the chips with cooking spray, and bake them (stirring them a bit, once or twice) for 10 to 15 minutes, or until crispy and golden.
  • Sprinkle with salt, if desired.
  • TO PREPARE THE SAUCE:.
  • Pour the drained tomatoes and the chipotles (seeds and all) into a blender. Coarsely puree the mixture (it shouldn't be totally smooth).
  • You need to have approximately 2 1/4 cups of puree. If you come up short, rather than using another partial can of tomatoes, you can supplement the mixture with some jarred salsa (I use taqueria salsa from either Goya or La Victoria).
  • In a large Dutch oven with a lid, heat the vegetable oil and cook about 1/2 cup of the onion, stirring regularly, for about 7 minutes or until golden.
  • Add the garlic and cook for another minute, stirring so garlic doesn't burn.
  • Increase heat to medium-high and add tomato/chipotle puree. Stir almost constantly until the mixture thickens up a bit, about 4 or 5 minutes.
  • Stir in the broth, and salt to taste (keeping in mind the salt that will be added from the chips, if you used it).
  • FINAL COOKING AND ASSEMBLY:.
  • Bring the sauce to a boil over medium-high heat. Add the chips and stir to coat.
  • Bring sauce and chips to a rolling boil again. Cover the pan, turn off the heat and allow to stand for 5 minutes (no longer, because the chips should be s bit chewy and not mushy). Sprinkle cilantro into the pot.
  • Dish out mixture onto 4 warm plates. Divide chicken evenly over top of tortilla mixture and stir lightly to coat chicken with sauce. Top with crema or thinned sour cream, remaining chopped onions and both cheeses, then serve.

Nutrition Facts : Calories 433.3, Fat 16.7, SaturatedFat 5.2, Cholesterol 55, Sodium 983.3, Carbohydrate 46.2, Fiber 7.3, Sugar 7.7, Protein 27

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2012-04-28 Deseed the chipotle peppers (easiest to do under running water). Add the peppers and around 1 tsp. of the adobo sauce to a blender. Drain the tomatoes, retaining the canning liquid. Add the tomatoes and about half the canning liquid to the chipotle and adobo in the blender. Blend the chipotle-tomato mixture until smooth. If too thick to puree ...
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EASY CHILAQUILES RECIPE | SPOON FORK BACON
2020-06-12 Make Chilaquiles. Raise heat of sauce to medium-high and bring to a boil, about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more. Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together.
From spoonforkbacon.com


EASY CHIPOTLE CHILAQUILES RECIPE — SALT & WIND TRAVEL
Add the cilantro and pulse until just combined. Season to taste with salt and pepper. Make The Chilaquiles: Heat 2 tablespoons of the oil in a small frying pan over medium heat. When it shimmers, add the eggs and cook to your liking. Meanwhile, Heat 3 tablespoons of the oil in a large frying pan over medium heat.
From saltandwind.com


CHIPOTLE CHILAQUILES WITH BLACK BEANS, FRIED EGGS, AND GUACAMOLE
Start the chilaquiles. Peel and coarsely chop the onion; set aside 2 tablespoons (¼ cup) for garnish. Rinse the black beans. If using the chipotle chile, coarsely chop the chile. Wash your hands after handling. In a large sauce pot over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Add all except 2 tablespoons (¼ cup ...
From sunbasket.com


CHIPOTLE CHICKEN CHILAQUILES | BETTER HOMES & GARDENS
Step 3. When cool enough to handle, peel garlic. Transfer tomatoes, onion, and garlic to a blender; add chicken broth, chipotle chile, and adobo sauce. Blend until smooth, 1 minute. Season salsa to taste with salt and black pepper. Step 4. Using two forks or your fingers, shred chicken into 1-inch stringlike pieces. Step 5.
From bhg.com


CHIPOTLE CHILAQUILES RECIPE FROM H-E-B
Chipotle Chilaquiles. Prep Time. 10 minutes. Cook Time. 15 minutes. Total Time. 25 minutes. Serves. 16 People Ingredients. Recipe makes 16 Servings 2 Tbsp Hill Country Fare Vegetable Oil . 26 Oz H-E-B Crushed Tomatoes . 1 Knorr Chicken Flavored Bouillon Cube, crumbled . 2 Hill Country Fare Chorizo, sausage removed from casing and crumbled . 1 Knorr Onion Minicube, …
From heb.com


CHIPOTLE CHILAQUILES RECIPE | EATINGWELL
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From tar2.endofinternet.net


EASY CHICKEN CHILAQUILES – MODERN HONEY
2016-09-20 Cook over medium- low heat for 15-20 minutes, or until chicken is fully cooked and can easily be shredded with 2 forks. If using rotisserie chicken, cook for 8-10 minutes until heated. Divide chips among 4-6 bowls. Top with chicken mixture and sauce. Garnish with mexican crema or sour cream, cheese, avocado, and cilantro.
From modernhoney.com


SPICY CHIPOTLE HUMMUS (10 MINUTES!) - MINIMALIST BAKER RECIPES
2022-07-25 Bring to a boil, then reduce to a simmer for 4-5 minutes. NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. Add the other 1/2 of the chickpea liquid and the chickpeas and garlic to a food processor or blender and process with tahini, chipotle peppers (start with the lesser amount), lemon juice, and salt.
From minimalistbaker.com


CHIPOTLE CHILAQUILES CON CARNE – SCHWEID & SONS – THE VERY BEST …
You can check off items on the list below as you complete your ingredients list! 1/4 cup cup Vegetable Oil. 1/4 pound pound Ground Beef, Schweid and Sons ABC Blend. 1 1/2 cups Stock. 1/2 cup Pico, with some juice, plus additional for garnish. 1/4 can Cooked Red Beans. 1 quart Tortilla Chips, lightly crumbled. 1/4 cup Chipotle Dressing (Separate ...
From schweidandsons.com


CHIPOTLE CHILAQUILES RECIPE | RECIPE | MEXICAN FOOD RECIPES …
Oct 4, 2019 - Chipotle Chilaquiles Recipe. A delicious chipotle salsa over crispy corn tortillas creates a mouthwatering combination. Oct 4, 2019 - Chipotle Chilaquiles Recipe. A delicious chipotle salsa over crispy corn tortillas creates a mouthwatering combination. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and …
From pinterest.com


CHIPOTLE CHILAQUILES RECIPE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Chipotle Chilaquiles Recipe. See original recipe at: foodandwine.com. kept by slego recipe by foodandwine.com. Categories: Mexican; print. Ingredients: One 28-ounce can whole tomatoes, …
From keeprecipes.com


20+ CHILAQUILES RECIPES | ALLRECIPES
Chicken Chilaquiles Casserole. Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser. Next-level chilaquiles start with a homemade salsa. This top-rated recipe will make chilaquiles verdes to rave about.
From allrecipes.com


CHIPOTLE CHILAQUILES RECIPE | RECIPE IN 2022 | RECIPES, CHILAQUILES ...
Feb 5, 2022 - Rick Bayless loves how Mexican chilaquiles use up leftovers like tortillas, chiles, chicken and cheese in this simple recipe for home cooks.
From pinterest.com


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