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I decided to try something a little different with this batch of chilaquiles, and I'm so glad I did.
Generally chilaquiles are prepped and baked in an oven, but that wasn't an option when I concocted this dish (long story). Plus I wanted to making something super hearty for supper, since we'd worked outdoors most of the day. I decided to give a no-bake beef and chicken chilaquiles a try.
It sort of felt like I was making a Mexican lasagna, using the tortilla chips like noodles and layering the ingredients.
It turned out pretty darn savory-meaty-cheesy delicious, and hubby went back for seconds!
For the seasoning, I used the same seasoning blend that I use for my Beef Tacos, and I used it on both the beef and the chicken.
I also had some fresh corn tortillas that I needed to do something with, so instead of opening a bag of tortilla chips, I just used the pizza cutter to quarter the tortillas and fried them up in about ¼ inch of oil in a pan. Worked great, and because I fried them myself I was able to keep them flat instead of curling up, so it was easier the layer them in the pan.
What are chilaquiles?
Chilaquiles (chee-lah-KEE-lays) are traditionally a breakfast dish, served topped with fried or poached eggs. But they're great for any meal. While the ingredients vary wildly from region to region in Mexico, the basis of the dish is using fried or baked tortillas and pouring salsa over them, then baking them until the tortillas just begin to soften.
Chicken is a common add-in for a chilaquiles dish. Adding cheese and crema (Mexican sour cream) are common, too, as is topping it with onion and avocado slices. They're often served with a side of beans - refried or otherwise - and guacamole.
If you like Mexican and Latin American food...
...you'll like venturing into lesser-known but delicious dishes, like Costa Rica Chicken, or even Nicaragua-Style Creamy Jalapeno Chicken. And Mexican Street Corn Salad makes a great side for all three of these dishes. Feel like making something more traditional? Try this fan-favorite Guacamole recipe!
A fan favorite here at The Unfussy Cook is No-Bake Buffalo Mac and Cheese - give it a try soon!
No-Bake Meat Lovers' Chilaquiles
The Beef Filling
- 1 pound boneless, skinless chicken breasts cut to ½-¾" pieces
- 1 pound 75-80% ground beef
- 1 large onion rough chopped
- 2 cloves garlic minced
- 1½ cup water
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 2 tablespoons dried oregano
- 3 tablespoons cumin
- 1 teaspoon cayenne pepper add more if you want more heat
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 cups sour cream or Mexican crema
- 3 cups grated Mexican blend cheese
- In a large non-stick saute pan, over medium heat, brown the ground beef and chicken until done. Remove excess fat, but not all of it.
- Turn the flame down a bit and add the chopped onion and minced garlic. Saute, stirring frequently, until the onion is mostly cooked.
- Add the water and the spices. Stir well to mix the spices into the water thoroughly.
- Cover the skillet and simmer for 10 minutes. This will allow the spices to work their way into the meat.
- Remove the lid and continue cooking at a slow simmer until about ⅔ cup of liquid remains. Turn off the heat and put the meat in a bowl temporarily.
- Line the bottom of the saute pan with a layer of tortilla chips, then add half the meat mixture. Top with half the cheese and then half of the sour cream.
- Repeat with a second layer of tortilla chips, then meat, then cheese, then sour cream. Be sure to pour in any remaining liquid from the meat.
- Return the pan to the heat and cover it with a tight-fitting lid. Cook on medium-low until the cheese is thoroughly melted. If you hear the bottom layer of tortilla chips sizzling, add ⅓ cup of water. Remove the lid and continue cooking until heated through. Serve.
beef chilaquiles recipe, chicken chilaquiles recipe