koko's corner

You'll need some enchilada sauce, corn tortillas, queso enchilado, or queso cotija and diced onion

If your tortillas are still pretty fresh, you'll need to toast them to dry them out a bit. On a lightly oiled griddle or frying pan, toast the tortillas until they are dry and starting to crisp up. 

I've also had chilaquiles made with corn tortilla chips, use what ever you want; what ever spices your salsa ;-) 

I think that will be my new substitue expression for "what ever floats your boat" (dang, I crack myself up)

Layer the bottom of your baking dish with torn up pieces of tortilla. 

Add some of the diced onion. 

Pour on some enchilada sauce, just enough to cover the tortillas. 

Grate on a good amount of cheese. 

Then do it all over again, a few more times, to fill your baking dish. 

End with the sauce and cheese on top. 

Bake in a 350* oven until it's hot and bubbly. 

Load your plate with the chilaquiles, 

then top with your favorite style egg. 

When I made this sauce the other day, it turned our really speecy spicy. I can handle a lot of heat, and it's a pretty spicy sauce to begin with; I think the new batch of chili I bought was the culpret. It was pretty hot, even for me. 

If it's too hot for you, just add more chicken broth, about half as much, or more, according to your taste. Then bring the sauce back to a low boil, and stir in the flour slurry, then simmer.  It will still be great. 

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Enchilada Sauce Of Three Chilies

Sauces

1 1/2 tablespoons olive oil

1 clove garlic; minced

1 tablespoon powdered pasilla chile

1 1/2 teaspoon powdered New Mexico red chile

1/2 teaspoon powdered arbol chile

1 tablespoon all purpose flour

2 cups chicken broth or water/divided use, heated

Heat the olive oil in a 10" skillet, over medium heat. Add the minced
garlic. Give it a short sauté, just until the garlic starts to take on some
color.

While the garlic is cooking, in a small bowl, mix the powdered chilies
together. The minute the garlic starts to turn color, sprinkle in the
chilies and quickly mix, mix, stir, stir, just long enough to work the oil
into the powdered chilies.

Stir in 1 1/2 cups of the hot chicken broth or water. In a small bowl, add
the tablespoon of flour and the rest of the chicken broth or water and
whisk to make a slurry* of the flour and liquid. Whisking the sauce, then
whisk the slurry into the sauce. Reduce the heat to a simmer and continue
cooking until the sauce thickens.

*An alternative to the slurry would be to make a roux first.  In that
case,you will add the flour at the beginning, after the garlic and before
the powdered chilie. Cook a few minutes to cook off the raw flour taste
then stir in the chilies.  Add all the chicken broth or water.

Reduce the heat to a simmer and simmer the sauce to thicken.

** Exported from Now You're Cooking! v5.87 **

And that's that