Chicken and Green Chile Chilaquiles

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I usually love all of Emeril's recipes, but this one was a disappointment. When I tasted the sauce I knew it needed salt and something else. Chicken was salted OK, but instructions did not say to add to sauce, and I really don't like to deviate from a chef's recipe, especially if I am going to rate it. This time though I had to do something. So, I added some salt and cumin and that did the trick. Also, I looked at The Two Hot Tamales recipe for same, and they add cheese between layers. So that is how I will make it next time, but, with added salt, cumin and cheese that will be between layers. Milliken and Feniger used Manchego,Panela and Anejo cheese. I think I will try using all 4 cheeses. I will also make homemade tortillas.

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Rather time consuming but received well by my guests. Not something I would make on a regular basis. Unless you have a preofessional fryer and adequate ventilation your kitchen tends to smell like a taqueria.

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As a life long California boy and a fan of Mexican food, I usually cringe at E's recipes. However, this one is pretty respectable.
I agree with the other posters about the 'lack' of sauce - for chilaquiles I alway go with a smooth/blended sauce that's not too thick. Chilaquiles are all about chile, so I used less tomato (2 cups and more stock. If available, tomatillos definitely can be substituted for tomato.
The chicken topping is well designed, but since chilaquiles are more of a breakfast dish I usually have them with eggs 'over easy'.
Heavy use of cheese and cream is an Americanism - use sparingly. Do not use melting cheeses (jack and cheddar - these aren't nachos.
Chips scratch made from tortillas are always better than packaged American chips (that will turn into mush.

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I made this last night for my family. I am a big fan of Chilaquiles dishes. I have tried a few recipes for them and this is one of the best. I think that it could have used more sauce. I had used bagged chips to save time, maybe they absorbed more liquid? When I reheat it, I will add some salsa. The sauce is REALLY good, and you could use the sauce recipe on any mexican dish, maybe enchiladas - first time using mexican oregano...can't believe I went this long without it!!

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I have never had a chilaquila with red sauce before. My Mother in Law is Mexican American and has always made them "verde". This is a good change but I found it a little dry to my taste. I only used 10 tortillas rather than 12 and it was plenty. They soak up a lot of liquid when baking. I also baked the tortilla strips, tossed with oil, at 425 til crisp. They were so good, they could have been eaten with salsa.

I plan to top the leftovers with some monterey jack or mozzarella to make the consistency creamier when reheated.

Paula
10-12-2008

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I love Everything that has tortillas on it, this recipe was great, easy to make, I top it with Monterrey Jack Cheese and serve it with a slice of Haas avocado, my family love it.

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I substituted Anaheim chiles for the poblanos, as I could not find them.

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I usually find Emeril's recipes difficult and time consuming to recreate at home. I liked this one so much on TV that I had to try it. It was fun to make and even funner to eat. It was delicious and different. These are the kinds of meals I like to make. Different, yet not complicated. They are a theme of conversation.

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I made this recipe last night and it was a hit at our house! I didn't want to break out the deep fryer, so I substituated bagged tortilla chips and I didn't add any salt to the sauce since I figured there was plenty in the chips. I didn't have Mexican oregano, so I substituted regular oregano, and I had Munster and Cheddar cheese on hand, so I used them for the topping. The dollop of sour cream is a must. It was quite a bit of preparation, even without deep frying the tortillas! Not a 30-minute meal, but well worth the time and effort.

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Made this dish exactly as called for in the recipe, except I added some parmesan reggiano on top, along with the casa fresca. The flavors blended together beautifully. It's quite a bit of preparation, but well worth the effort.