Chicken and Green Chile Chilaquiles

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My oyfriend comes from a very trasitional mexiucan household and he asolutely loved this recipe. It has become a revolving staple for dinners in my household. It is a little on the time consuming side though.

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This dish was delicious, nothing difficult about it, just some time consuming steps. My husband and I cooked it together and that made it easier... divide and conquer : It took us a leisurely 2 hours. We were hosting friends, what I love about it is that it could be in the oven by the time our guests came over and I was not preparing anything while they are there. We followed the recipe to a T, the home fried tortilla strips were really really good, we made extra to crunch on top and eat guacamole with. We used queso fresco, and I think I would like a cheese that melts differently, so we will try something else next time. If you have the time, it is so worth it.

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Tasted great, but took for ever.

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This is a delicious recipe! I have prepared twice now (the second time I did increase the amount of sauce because that is what makes it soooo good! It pleased everyone in my family who are virtually impossible to please all at the same time. It does take quite a bit of preparation, but I had my 13-year-old daughter help out. We got to spend some quality time together in the kitchen and make a terrific meal to boot! I will definitely make again and again!

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This is a really tasty dish! The only downfall for me was that it took quite a few steps (roasting the poblano peppers, frying the corn torilla strips, etc. I'd probably make this again because it did turn out really well, however I'd want some serious help on prepping for the work load. Might even just buy tortilla chips and save the work of frying my own. Gracias, Emeril!

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This took a lot of time but it was worth the effort! The best part of this recipe was that my son said that he loved it and wanted me to make it again (I will. This recipe is a keeper.

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I agree that Mexicans don't go through all this trouble. chilaquiles is considered a poor dish in Mexico, but it has always been my favorite! Emeril has turned this one into a upscale version if you ask me. I thought it was an awesome change to what I'm used to and I will make it again with the exeption of tomatillos instead of canned tomatoes. My version of chilaquiles is made with a delicious red chile sauce made from dry chiles new mexico and dry guallio chiles simmered in water and chicken consume with onions, garlic and salt for about 1 hour then blended and strained, then fry the sauce in a little bit of olive oil. Fry you corn chips add to the chile sauce and top with whatever cheese you like( I like jack cheese serve with minced onion on top and some fried eggs on the side. Now we are talking authentic Chilaquiles De Chihuahua!

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This was good, but Mexicans don't go to all this trouble...to make a dish that is basically hash to them....from leftovers. You could easily roast in oven, on a grill, or under a broiler all the stuff for the salsa....onions, jalapenos, poblanos, and tomatoes. Remove charred skins on peppers (but SOME is good/okay for homecooked flavor. Then add some chicken broth (from cooking the chicken or from can. Give it a whir in blender; pour in a large (fairly deep saute pan and cook down some. THEN use tortilla chips or you can buy a Mexican brand tostada (they'll give you a little more crunch...stand up to the salsa better. By all means go ahead and fry your own corn torilla strips if you have/want to, but not necessary. You can do the recipe w/ or w/o chicken OR use leftover chicken; remember this is Mexican hash. If you throw the chips/tostadas (broken up into salsa in large saute pan you can cook them very briefly and they will be just a tad crunchy still and not all melted away like the oven version. By all means throw an over easy or poached egg on top or scrambled ...don't even need the chicken unless you have some leftover. The cheese can be Oaxaca or another Mexican melting cheese. If you can't get this or don't have it ...sub Mozzarella it's pretty close to in flavor/texture to a Mexican melting cheese.

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I followed this recipe step by step and everyone at home loved it. Although it took me almost 3 hours to complete the recipe but it was worth all the work. I will certainly make this again. Thank you Emeril.

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My experience:

Make sure to add salt to the sauce. Maybe even a little onion powder or garlic powder or something, but don't get too carried away -- let the sweetness of the tomatoes and the earthiness of the broth do all the talking.

Go ahead and fry your own tortillas in a pan instead of using store-bought chips -- you don't need a deep fryer, just use a couple of inches of oil in a pan and do the tortilla strips in batches. Seriously, it takes 8 minutes total. Worth it!

For a small family, this makes enough for a few meals of leftovers. You can create some different tastes from this same dish from just adding cheese to throwing an over/easy egg on top. Or, cook up some home-fries and throw the leftovers in a soft tortilla. OR scramble some eggs and put the leftovers in a tortilla with cheese. OR OR OR just serve the leftovers on a bed of fresh greens like arugula with fresh salsa.

Mmmwah! Love you Emeril!