Recipe Round-Up: Chilaquiles

Round up the mariachi band, peeps, because it is time for some Mexican food!

Specifically, I am making Chilaquiles, pronounced chee-lah-KEE-lays. Often, this is served for breakfast but I could eat this for every meal. I am an equal opportunity eater.

I stumbled across the recipe in Cooking Light and have become a HUGE fan! Here is the original recipe but I will tell you that I spiced mine up a bit and I encourage you to do the same!

Listos?

That means, "are you ready to get your Latin groove on and make something delicious?"

Well then, let's do it.

Here's what you need: chicken, cooked and shredded, corn tortillas, salsa or some sort of spicy tomato sauce (I used Rotel), chicken broth, cheese (I used Monterey Jack), garlic, onions and salt and pepper.

In other words: Yum.

I first boiled two large chicken breasts and shredded the tar out of them. Don't worry, they deserved it.

Next, I found five perfect heads of garlic. Oh, how I love garlic. Such deliciousness in such a small package.

Peel those puppies and chop them up nice and fine.

And chop up your onion too. I only had half an onion and it worked out great.

Throw the garlic and onion in a pan and let them get friendly. Trust me, they belong together.

And then throw in the chicken.

Now, put the chicken, garlic and onions into a bowl and add a can of drained black beans.

And mix it up.

And in that same pan, I put in a can of Rotel and a can of chicken broth. I added salt and pepper to taste and heated it up just until it started to simmer. Oh man, oh man, oh man. Your kitchen is going to smell like a Mexican cocina.

And that's a good thing.

Now, spray a pan. Spray it real good.

And then cut up some tortillas.

I love close-up shots of food. They just make everything look better.

Now, layer half of those bad boys in the bottom of your super greased pan.

And then throw half of the chicken and bean mixture on top.

Repeat.

Now, after the second layer of chicken and beans has started to become one with the tortillas, take the pan of tomatoes and broth and pour it over the entire dish.

This makes me so happy...but we're not done yet.

Grab your favorite gooey cheese and sprinkle on top. Go ahead, sprinkle away!

Now, pop the entire dish into the oven for 20-25 minutes or until you can't stand it any longer.

And there you have it: Perfect Chilaquiles

I turned the broiler on for five minutes to make sure the cheese turned all brown and toasty.

Hold on, I am going to go get some cheese right now.

Okay, I'm back.

I wish I could lick my screen.

Now, put some on a plate with a little sour cream. And you could also eat a salad with it but vegetables are extremely overrated.

Now dig in.

And viva la Mexico.

I hope you try this, you will LOVE IT. And feel free to add green chiles, substitute pork for chicken, or mix up your cheeses. And of course you can't go wrong with guacamole...unless you don't like it but that would just be silly.

The great thing about this recipe is that it can become anything you want it to be. And since it is in Cooking Light, it can also be beneficial for the STUPID INTERNATIONAL FITNESS CHALLENGE OF DEATH.

But whatever.

Anyway, espero que tenga una buena fin de la semana! 

Or in other words, "It is time to put on your salsa shoes and bust a move!"

Hasta luego, mis amigos!