Mexican Chilaquiles Verdes – 

Stephanie, Jorge & Memo in Vero Beach, FL
Christmas 1974

This typical Mexican dish is mostly served for breakfast! It is usually served along side some over easy eggs, refried beans and even rice. I remember one time early in our marriage Jorge and I went to a party. The following morning we were hurting!!! LOL My neighbor saw me and suggested that I make these with "a lot of kick" or actual chiles. She said the dish helped absorb the alcohol in our stomachs and sober us up without upsetting the stomach. It worked! 

Over the years, it became not only a go to dish for hangovers but a delicious dish for supper! During supper, I did make refried beans and rice to accompany this dish. 

Mexican Chilaquiles Verdes

Chicken breasts – 1 boned, skinned breast per 2 people (double recipe for more people etc.)

1 tsp salt

1 clove of garlic

1 small onion quartered

1 Medium onion diced

2 garlic cloves diced

1 large can of Green Chile Sauce

1 regular bag of unflavored corn chips, preferably the triangle ones

Spray oil or paper towel with olive oil to grease the casserole dish

4 cups of shredded Mexican Cheese Mix

Best dish – deep casserole dish or lasagna type dish

Olive Oil

Chicken Prep:                                                                                                                 

Take Chicken Breasts whole and place them in a pot, cover with water. Add salt, garlic and onion. Bring to a boil and then simmer for 20 minutes. Remove chicken to cool off so it can be shredded. Save broth for soup or another dish. Or just add avocado and eat as a broth.

Chilaquilies Prep:  Oven to 350*    

In a large sauce pan, add oil and diced onion & garlic. Sauté on medium to low heat until the onions are transparent. Add the large can of green chile sauce and cook on low heat until flavorful and thick. Add the shredded chicken and fold. Remove the mixture from the stove.

Spray around the casserole dish and add a ladle full of chicken green chile sauce and spread over the bottom of the dish. Now add the bag of tortilla chips and then ladle the rest of the green chile sauce over the corn chips in the dish. Now sprinkle with the 4 cups of cheese. Cover with foil – TENT STYLE*. Cook the dish in a normal oven around 40 minutes (adjust for a convection oven) or until you see the green chile sauce bubbly.

*Tent Style – take a long piece of foil and fold in the middle and then loosely fit over the casserole dish to all the steam to release but no burn the cheese of tortillas.

Serve with sour cream, avocado chucks, refried beans.