Chilaquiles Yum-oooh! 5 Cheese, Rotisserie Chicken, Black Beans & Corn Kernels, Red Enchilada Sauce, EVOO & Pipicha herb. Recipe

Difficulty: Easy | Total Time: 20 Minutes | Active Time: | Makes: 2 to 3 Normal Appetites (1 Tex-Mex Serving)

So Gawdy, Over the Top, Incongrous & Semi Homemade That It Could Be a Rachel Ray Creation Or Just Your Typical Southwestern Abomination

Alright just a little banter from your friendly neighborhood Mexican food snob. After opening a bottle of Trader Joe’s Enchilada Sauce and discovering your typical overly vinagered, excessively Cumined & “Taco Seasoned” canned Enchilada sauce… I reviewed my pantry and decided to mock my “mortal enemies”

  • 6 Stale Corn Tortillas Cut using a Tic Tac Toe Board pattern
  • 1/2 Bottle of TJ's Enchilada Sauce... or really anyother crappy canned version
  • "Mexican" Blend of Shredded Cheeses
  • Shredded Leftover Rotisserie Chicken
  • Crumbled Queso Fresco
  • Roughly Grated Parmesan
  • 1/2 Cup of Canned Black Beans (Drained)
  • 1/2 Cup of Canned Corn (Drained)
  • EVOO (2 Tablespoons)
  • Pipicha Herb (to taste)
  1. Sautee the Chicken, Beans & Corn & set aside.
  2. Brown the Corn Tortilla Strips in Oil
  3. Add Enchilada Sauce (pan should be hot enough to make the sauce bubble and quickly coat the Tortillas)
  4. Turn the heat down to Medium-Low
  5. Stir in the sauteed Chicken mixture
  6. Sprinkle with the melting cheese, cover & cook on stove top until the cheese melts
  7. Plate… sprinkle with Parmesan, then Fresco, then finely chopped Pipicha (or any herb of your choice)
  8. Add further Abomination to Taste (perhaps some Chorizo, Velveeta, Brown Gravy or Frenched Onions from a Can?)

Member recipes are not tested by the CHOW food team.