Baked chilaquiles: Chilaquiles al horno

Karen Hursh Graber

Mexican Kitchen

We usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out the chicken if some guests are vegetarians.

Ingredients

• 3 ½ cups water or chicken broth
• 2 pounds tomatillos, husked
• 1 large onion, peeled and roughly chopped
• 2 pounds roma tomatoes
• 4 chipotles in adobo, seeds removed for less heat if desired
• 4 large cloves garlic, roughly chopped
• 6 tablespoons vegetable oil, plus additional for frying tortillas
• 2 pounds corn tortillas, cut into wedges
• 4 cups cooked, shredded chicken breast
• 2 cups Mexican crema or heavy cream
• 2 cups sour cream
• 2 cups shredded cheese, such as Oaxaca or fresh mozzarella

Boil the water, tomatillos and onion in a saucepan until the tomatillos are soft. Place the tomatillos and onion in a blender with the tomatoes, chipotles, garlic, and ½ cup of the tomatillo cooking water, and puree until smooth.

Heat 6 tablespoons of oil in a large pot, add the pureed sauce and cook over low heat for about 20 minutes. Set aside.

In a large skillet, heat enough vegetable oil to crisp-fry the tortilla wedges. This may have to be done in 2 0r 3 batches. Drain fried tortilla wedges on paper towels.

In a small bowl, combine both kinds of cream.

Preheat oven to 350°F.

In a deep, buttered casserole, place ½ of the tortilla wedges. Ladle ½ of the sauce over them, topped with ½ of the shredded chicken, ½ of the cream mixture and ½ of the grated cheese. Repeat layers, ending with cheese. Bake for 20-30 minutes. Serves 10.