Chilaquiles are one of my favorite dishes to cook. I learned to love them more as an adult because I enjoy trying them with difference sauces and toppings. My favorite chilaquiles are in crema verde made with poblano chiles and loaded with crema y queso. I’ve been sharing my step by step on Instagram but I’m so excited to share how it all comes together using my favorite Cacique Quesos and Crema Mexicana.
Let’s Make Chilaquiles
Most of the ingredients go towards the sauce because really the sauce is what makes this recipe of Chilaquiles perfection! But don’t take my word for it try it out for your family. Now I should say that the sauce has a nice kick. Try it and if it’s too spicy for your kids add more sour cream. My kids love it but not so spicy.
- 5 Medium-sized Poblano chiles
- 15oz Cacique Crema Mexicana Agria (sour cream)
- 2/3 of cheese wheel- Cacique Queso Fresco
- 1-1/2 TBS chicken bouillon
- 1 cup chicken stock unsalted
- 10-15 corn tortillas
- 1/2 of Cheese Wheel- Cacique Queso Oaxaca- shredded
- 1/2 cup vegetable oil
- 1-1/2 cups of cooked shredded chicken breast
- Cacique Crema Agria
- Cacique Queso Cotija grated
- Roast poblano chiles. Allow them to sweat in a plastic bag, Clean and deseed.
- Blend chiles with Cacique Crema Mexicana Agria, chicken stock, Cacique Queso Fresco, and Chicken Bouillon until smooth. Refrigerate after
- Cut tortillas into triangles and fry at medium heat in a pan with vegetable oil. Fry in small batches and remove from oil to be ready to use.
- Once all tortillas are fried, place them in an oven safe baking dish. Toss the tortillas with Cacique Queso Oaxaca.
- Bake at 375F degrees for 10mins or until cheese is melted.
- Remove from oven and toss in desired amount of green sauce and warmed shredded chicken.
- Serve with a dollop of Cacique Crema Mexicana Agria and sprinkle of Cacique Queso Cotija!
- The sauce is a great for making ahead and is great cold or hot. Try it on tacos, tortas, and sopes too!!! Use leftover chicken it works great for this recipe!
It’s not a surprise Poblano chiles are the base of my crema verde. When my home smells like roasted poblanos my family knows it’s about to go down in the kitchen. For this recipe, I like to make my sauce ahead of time and store it or freeze it. It all starts off with roasted chiles that I then let sweat out. Once they’ve gotten room temp I clean by peeling the skin off and removing the seeds to get ready for blending.
I learned that using Cacique Crema Agria and Cacique Queso Fresco adds a thicker consistency to my sauce. It’s creamier and rich in flavor. After blending the Ingredients I give it a taste and decide if I want it spicy or mild. The more sour cream the milder the sauce.
Fry then Bake
They key to the perfect crunch and to refrain from your sauce sogging up your tortillas is to fry then bake. I like a good crunch with my sauce and a bit of melted Cacique Queso Oaxaca ain’t ever done anyone wrong! I use half of the cheese wheel but if you’re not adding chicken feel free to add more or less cheese. Bake it until the cheese is gooey.
Load them up
Once they’re out the oven, I toss in the sauce. I never use all the sauce. I like to keep some on hand for those that want to add more. I add enough to cover the tortillas and chicken.
TIP: Use leftover chicken warm up and toss in immediately after the cheesy tortillas come out the over.
And because I promised lots of cheese I can’t forget to serve with some crema agria and Cacique Queso Cotija! This is what I call loaded Chilaquiles!
How do you make your Chilaquiles?