Simple Chilaquiles

Monday 6 May 2019

I am a huge fan of Tex Mex, Mexican . . . anything.  I just adore the flavours. It wasn't something we had when I was growing up.  

I can't even remember the first time I tasted anything Tex Mex, but I know that it was love at first bite.  A love affair that began with that and has steadily grown stronger through the years.

I am also a HUGE fan of the Gilmore Girls.  Love all of the characters.  I can't tell you how many times we have watched the series.  One of my favourite episodes has Luke Dane's grill chef dancing around the restaurant shouting Chilaquiles!  

Its a dish he has introduced to the menu in Luke's absence and which has gone over really well.  Ever since I first saw that episode I have wanted to try Chilaquiles!  

Armed with a curiosity I went on a search to find out exactly what Chilaquiles was! Surely anything that had a grown man dancing around a diner had to be great!

From Websters Dictionary  . . . 

chilaquiles noun

chi·​la·​qui·​les | \ ˌchē-lä-ˈkē-lās \ 

A Mexican dish of fried corn tortilla pieces simmered with salsa or mole and typically topped with cheese and other accompaniments (such as sliced onions, shredded chicken, and fried or scrambled eggs)

It is said to be a peasant dish.  Well, we are simple folk . . .  sounded right up our alley!

Sounded simple enough.  

Yesterday I had some leftover chicken, as well as some leftover lightly salted tortilla chips, and decided that I was going to make Chicken Chilaquiles!  

I also had a jar of tomato salsa.

I always make my own enchilada sauce. I've been doing this for several years now.  

Its easy enough to do and tastes infinitely better than anything from a jar.

Simple Red Enchilada Sauce

Yield: Makes 2 cups
This is a delicious enchilada sauce. You will never want to use store bought again. You can double the recipe and freeze it for future use if you wish. Make sure you have all the ingredients assembled prior to making and it goes together really quickly.


  • 3 TBS light olive oil
  • 3 TBS flour (whole wheat works well, as does a gluten free flour blend)
  • 1 TBS ground mild chili powder (North American style)
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano, rubbed
  • 1/4 tsp salt
  • pinch ground cinnamon
  • 2 TBS tomato puree (tomato paste)
  • 480ml hot vegetable stock (2 cups)
  • 1 tsp apple cider vinegar
  • freshly ground black pepper to taste


How to cook Simple Red Enchilada Sauce

  1. Whisk together the dry ingredients until well combined. Heat the olive oil in a saucepan. Whisk in the dry ingredients. Cook, stirring, for several minutes, until quite fragrant and deep in colour. Whisk in the tomato puree and then slowly whisk in the vegetable stock. Bring to the boil, whisking constantly. Reduce to low and simmer for about 7 or 8 minutes, whisking occasionally. Whisk in the vinegar. Taste and adjust seasoning with salt and freshly ground black pepper to taste.
Created using The Recipes Generator

I made a batch of that and mixed some of it with the salsa . . .

Then into the baking dish went some crumbled tortilla chips.  I used lightly salted and I did crumble them a bit. 

You could leave them whole I suppose, but I wanted them to lay a bit more evenly in the dish. 

You pour half the sauce over them, and then scatter the shredded chicken over top . . .

You can use leftover roasted chicken, or you can poach chicken on purpose to use in this.  

Poaching your own chicken is very easy to do . . . 

Just pop your chicken into a saucepan and cover with lightly salted water.  Bring to the boil, then reduce to a simmer.  

Cook for about 5 minutes, then turn off the heat and let it sit until lukewarm. 

By that time your chicken will be cooked through perfectly and be perfectly moist  . . .  drain it well and then shred it with a couple of forks. 

Easy peasy.

Pour the remaining sauce over top of the chicken, scatter with cheese and then bake . . . for a while covered and them for a short time, uncovered.  


I scattered spring onions over top and some chopped flat leaf parsley and served.  I meant to serve it with some sour cream, but to be honest, we both thought this so delicious looking we tucked in and forgot all about the sour cream!

Simple Chilaquiles

Yield: 4
Nothing could be easier or tastier.  Simple and delicious.


  • about 30 lightly salted tortilla chips
  • 120g tomato salsa (3/4 cup)
  • 185g red enchilada sauce (3/4 cup)
  • 2 cooked chicken breasts, shredded
  • 120g grated cheese ( cheddar or Jack, 1 cup)
  • finely sliced spring onions


How to cook Simple Chilaquiles

  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie tin or an 9 inch square casserole dish. 
  2. Measure the enchilada sauce and salsa into a small saucepan and heat through.  Roughly crumble the tortilla chips into the prepared baking dish.  Pour half of the sauce mixture over top.  Scatter the shredded chicken over this. Pour the remaining sauce over top.  Sprinkle with the cheese.  Cover tightly with a sheet of aluminium foil.  Bake in the preheated oven for 25 minutes.  Uncover and bake for 5 minutes or so longer.
  3. Serve hot with some spring onions scattered over the top.
Created using The Recipes Generator

I am in love.  I can see me making this simple and delicious dish/casserole often.  I think you will fall in love too.  It was so tasty I wanted to dance around the dining room shouting Chilaquiles.  Somehow . . .  I restrained myself.  😉 

Simple Chilaquiles 

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  1. Replies
    1. I really enjoyed them and so did Todd, which is unusual for him. He is so British, lol. Usually really foreign food is treated with suspicion! xoxo

  2. Wow that looks amazing

    1. Thanks so much Laurie! It is really tasty for sure! xoxo

  3. Making my own enchilada sauce was a first for me. In fact I learned about tex-mex from you as well because it was not something I grew up with and I never quite knew what to do with it all. Now we eat and enjoy your tex-mex recipes regularly.

    This was very easy to put together and made a lovely, tasty meal. And I remembered the sour cream - ha, ha! Paired with a fresh, crisp salad it made a great Sunday supper.


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