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Hello October!

Chilaquiles is one of those egg dishes that is fine eaten any time of day. That's why in Texas you will find it on a lot of late-night cafe menus. And in other news, today is National Taco Day. Bring on good beef tacos!


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Enjoy this Texas Cooking recipe and have a great week!


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Chilaquiles is a favorite Tex-Mex breakfast casserole that goes well with huevos rancheros. Chilaquiles has a reputation for being a hangover remedy; however, this dish is so good and satisfying it would be a shame to limit it merely to the morning after. Chilaquiles makes an excellent breakfast, brunch or supper dish.

  • 10 to 12 corn tortillas cut into 1-inch wide strips
  • 1 cup cooking oil
  • 2 large (or 4 small) skinless, boneless chicken breast halves
  • 1 large white onion (cut in half)
  • 2 large garlic cloves, divided
  • 2 to 4 jalapeños, seeded, stemmed and chopped
  • 2 14.5-ounce cans diced tomatoes, drained
  • 1 rounded teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Monterrey Jack cheese
  • White onion, finely chopped
  • Chopped fresh cilantro
  • Sour cream
  1. Using a knife or scissors, cut tortillas into 1-inch wide strips. Heat 1 cup of cooking oil in a large skillet over high heat and place tortilla strips by the handful into the oil and fry until golden brown, about 10 to 15 seconds. Work in batches if necessary. Remove tortillas and drain on a paper towels.
  2. Put the chicken breasts in a medium saucepan and cover with 1 inch of water. Add the garlic and the half of the onion (roughly chopped). Bring to a boil, reduce heat, cover and cook until chicken is cooked through, about 20 minutes. Remove chicken, onion and garlic, and retain 1/2 cup of the broth. Set chicken aside to cool on a cutting board. When cool enough to handle, shred it by holding the breast with one fork while pulling off thin strips with another fork.
  3. Roughly chop the remaining half of the onion. Put it, along with the garlic, jalapeño, tomatoes, reserved chicken broth, chili powder, salt, pepper and reserved 1/2 cup chicken broth in a blender and purée. Work in two batches if necessary. Pour the puréed sauce into a skillet and cook over medium heat for 10 or 12 minutes, stirring frequently. Place shredded chicken into the sauce, stir and cook for an additional 5 minutes. Remove from heat and set aside.
  4. Grease or spray with cooking spray a 9x12-inch casserole dish. Place a layer of fried tortilla strips in the bottom of the dish, then follow with a layer of the chicken mixture, cover with shredded cheese and repeat until all ingredients are used and topped with cheese. Cover dish with foil and bake in a 350°F preheated oven for 20 minutes. Carefully remove foil and bake an additional 5 minutes until cheese bubbles.
  5. Garnish individual servings with chopped onion, chopped fresh cilantro and sour cream. Serve with creamy refried beans and guacamole. If making this for breakfast or brunch, top servings with eggs cooked to order (fried or scrambled).
  6. Makes 6 to 8 servings.

Kitchen tools you'll need:Bakers, Blenders, Graters, Oval Platters, Saucepans, Skillets

Lone Star List

Here are 10 things that caught my eye this week!

  1. Texas Monthly: Peggy Sue, the namesake for two of Buddy Holly's hits passed away at 78 in Lubbock on Monday..
  2. Texas Standard: Texans Have a Funny Relationship with the Letter "R".
  3. NYT Food: A Homemade Flour Tortilla to Rival Its Corn Counterpart.
  4. Fort Worth Weekly: In Praise of Condiment Bars - "My conversations about local barbecue restaurants often turn cantankerous. Why?"
  5. Houston Food Finder: Where to find great biscuits in Houston - great list!.
  6. Homesick Texan: Chile relleno casserole, El Paso style
  7. Dinner: A Love Story: Vanilla Pudding with Extras recipe
  8. Munchies VICE: Why I Went to Oktoberfest and Only Ate Fish
  9. BBC: You Can Rent This Cottage Made Entirely of Chocolate
  10. Urban IPM talks about the Texas Cave Scorpion

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