SPICY CHIPOTLE CHILAQUILES (3+ WAYS!)
A bit like a cross between enchiladas and nachos, this version of the easy Mexican dish features healthier baked (not fried) corn tortillas bathed in a spicy chipotle-tomato sauce. Then top individual portions to your heart's delight to make them vegan, vegetarian, or carnivorous!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 26
Steps:
- Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
- Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
- Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
- Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!
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D 'markus show Freeman
[email protected]This looks amazing!
Suraj Sha
[email protected]I'll definitely be trying this recipe!
ABDUL KAREEM
[email protected]Yum!
Rocky Alfa321
[email protected]These chilaquiles were delicious! The chipotle sauce was flavorful and smoky, and the cheese and sour cream added a nice touch of richness. I would definitely make these again.
1234 Md shuvo
[email protected]These chilaquiles were really good! I loved the smoky flavor of the chipotle peppers. I also added some black beans and corn to the mix, which gave them a little extra protein and flavor.
Shabeer Hossain
[email protected]I made these chilaquiles for breakfast this morning and they were a hit! My family loved them. The chipotle sauce was flavorful and not too spicy, and the cheese and sour cream added a nice richness.
S J Sujon
[email protected]These chilaquiles were so easy to make and they were so delicious! I love the smoky flavor of the chipotle peppers, and the cheese and sour cream added a nice touch of richness.
H_S BLACK
[email protected]I'm not usually a fan of chilaquiles, but these were really good! The chipotle sauce was flavorful and smoky, and the cheese and sour cream added a nice richness. I would definitely make these again.
Moosa Bahai
[email protected]This recipe was easy to follow and the chilaquiles turned out great! I used a medium chipotle pepper, which gave them a nice kick without being too spicy. I also added some black beans to the mix, which gave them a little extra protein.
MD babu Sarkar
[email protected]These chilaquiles were absolutely delicious! The chipotle sauce had just the right amount of spice, and the cheese and sour cream added a nice creamy touch. I will definitely be making this recipe again!