June 28, 2012

Chilaquiles with Red Sauce

I spatchcocked and roasted a chicken the other night. I like to roast a whole chicken mostly for the leftovers to make chicken pasta salad, chicken sandwiches, chicken burritos, chicken tacos, chicken and rice... it's just so handy to have the cooked chicken on hand!

After we enjoyed our chicken dinner, I shredded the rest of it, saved the bones for stock, and the next day all I could think of was having chicken enchiladas for dinner. Although I usually keep a can of enchilada sauce on hand, this time the pantry was bare, and I didn't want to go to the store! I googled red enchilada sauce and found a quick recipe. I've made red sauce before using dried chilis and it's a fair amount of work. This recipe uses a can of tomatoes and it is some of the best red sauce I've tasted.

This morning I made chilaquiles (she-la-KEE-lays) using the red sauce with a fried egg on top. That's one good breakfast!


Red Enchilada Sauce (makes 2 cups) adapted from here
1/4 cup vegetable oil
2 T flour
2 T chili powder
8 oz. can fire-roasted diced tomatoes
1-1/2 cups water
1 Caldo de Pollo bouillon cube
1/2 tsp ground cumin
1/2 tsp garlic powder


Puree 8 oz. can of tomatoes in food processor. Set aside. Heat water and dissolve bouillon cube in it. Set aside

Heat oil in a large frying pan. Add flour and chili powder and cook on medium for 7-8 minutes, stirring often to prevent burning. Add pureed tomatoes, water, cumin and garlic powder. Continue to cook (about 10 minutes) until thickened.

Chilaquiles (1 serving)
2 corn tortillas, cut into strips
vegetable oil for frying
Red enchilada sauce
Shredded cheese
Egg
Radishes
Sour cream
Cilantro
  
Fry tortilla strips in oil until browned and crisp. Remove to a paper towel to drain. Heat red sauce in a saucepan. When sauce is hot, add tortilla strips and turn to coat completely. Put tortillas and sauce onto a oven safe plate, top with cheese and put under a broiler until cheese melts.

In the meantime, fry an egg to your liking. Top the tortilla strips with the egg and garnish with radishes, sour cream, and cilantro.




20 comments:

  1. what a gorgeous meal! so hearty and wonderful! yum!

    ReplyDelete
  2. Sounds great, Karen! I like having extra cooked chicken on hand to make different dishes too. It makes things easier when I don't have a lot of time to cook. Good for you for finding a recipe and cooking it yourself. See, if that had been me, when I realized I didn't have the canned sauce on hand, I would have abandoned my plan and made something else. I'm kind of a lazy cook.:D

    ReplyDelete
  3. Pinned! But then you knew I would. What I appreciate most about this recipe is the enchilada sauce. I need one so I quit using the canned.

    ReplyDelete
  4. It looks really good, Karen, but it's new to me---the chilaquiles. It all has to be great and I so agree with the chicken.

    ReplyDelete
  5. You have no idea how much I "heart" Mexican food! And making your own red sauce, impressive. :)

    ReplyDelete
  6. Sometimes, necessity is the mother of invention. Love that easy sauce! This is the kind of breakfast I'd love to have.

    ReplyDelete
  7. I'm going through a period of craving Mexican food right now and your chilaquiles have me wishing I had a plate of them right in front of me. I'm looking forward to trying your sauce recipe, Karen. Yummy post.

    ReplyDelete
  8. HA, such a funny word! I watched the video so now I will know what to do. :)
    A fried egg on top of a dish always looks to pretty and appetizing.

    ReplyDelete
  9. Those chilaquiles have me drooling! I swear I can SEE the flavor from here.

    ReplyDelete
  10. You are right that is one good breakfast (lunch and dinner) GREG

    ReplyDelete
  11. nice posting. thanks for sharing

    ReplyDelete
  12. Haha, I had to click your link to see what spatchcocked was...when I saw it, I was like oh...butterfly the chicken. Obviously I've been using the wrong term! I bookmarked the recipe...gotta try that enchilada sauce, like Lea Ann I tend to buy my own instead of making it.

    ReplyDelete
  13. This looks amazing I can't wait to try this

    ReplyDelete
  14. Chilaquiles are one of my favorite meals. Ever! These sound great...wish I had some...

    ReplyDelete
  15. Karen, I totally agree! I make the roast chicken really just for leftovers! I made one last night and today we have chicken salad and something for dinner tonight!

    ReplyDelete
  16. Karen! You are a flipping artist! I have spent hours enjoying your blog and love it more every single day <3 Thank you for sharing your soul *hugs*

    ReplyDelete
  17. Your chilaquiles look amazing, Karen. I always like the New Mexico or California (no sure here) red sauce, they most taste even better whit that fry egg.

    Great picture!

    Mely

    ReplyDelete
  18. Well, I learned something today (which is never any easy thing for someone to accomplish, so you should be proud.) "Spatchcock". Definitely the best cooking term I have ever heard!

    ReplyDelete
  19. Oh Karen, this looks DELISH!! I have always wanted to try making my own enchilada sauce and glad to know that this recipe is a winner. And darnit, we just made enchiladas last night, so maybe next time!

    ReplyDelete
  20. This looks so comforting!
    I would love to have you share this, and/or any other recipe of your at Wednesday Extravaganza - my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame. Here is the link:
    http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-4.html

    Can't wait to see you there!

    ReplyDelete

Thanks for visiting... I love to read your comments!

LinkWithin

Related Posts Plugin for WordPress, Blogger...