I love adult daughters! When I fractured my foot, my youngest daughter cleared her calendar the week before her fall sesester teaching schedule began and came home for three days to take care of me. Since she was officially in charge of the kitchen, she made me her specialty, Chilaquiles.
This tasty dish will satisfy both Mexican food aficionados and those hinky about the hot stuff. It’s so adaptable, you can make it as hot or mild as you want. Chilaquiles falls in the category of truly authentic dishes because you make it with what you have on hand and what works for you. It’s a warm comfort food that says, “I care and I want you to feel better.” Christine tells me it freezes quite well too so you can make it ahead for a friend in need.
Here’s how you make Chilaquiles. First line a greased pan with corn tortillas. No corn tortillas? Use tortilla chips. When I made it after I got back on my feet, I lightly fried my tortillas, but you don’t have to.
Next, saute hamburger and onion. Stir in grated zucchini, spices, and a can of black beans. (What a great way to sneak zucchini past my husband!) The orginal recipe calls for a can of diced tomatoes, a lot more onion, and frozen corn. I opted out. You can also use cooked chicken instead of the hamburger or, for a vegetarian dish, skip the meat all together.
It’s so good. The best part? Having someone invade my kitchen and make it for me. Christine was one of two sweet people who did that while I recovered. What a gift of grace!
Delicious Chilaquiles Casserole
Yield 2-4 Main Dish
- ½ lb hamburger
- ¼ cup diced onions
- 1 medium zucchini, grated
- 1 15-ounce can black beans, rinsed
- 1 teaspoon ground cumin
- 1 tsp red chili powder
- 1/2 teaspoon salt
- 8 corn tortillas, quartered
- 1 15-ounce can mild red or green enchilada sauce
- 1 cup shredded Cheddar cheese
Preheat oven to 400°F. Lightly coat a 9×9-inch baking pan with cooking spray.Cook hamburger till no longer pink, then add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, cumin, chili powder, and salt; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.