As much as I love making meals completely from scratch, testing my culinary aptitude, and experimenting with my own unique interpretations of a dish—sometimes I just want to…eat. Sometimes I’m beyond ok with using short-cut ingredients to make a delicious meal in a matter of minutes. We’ve all been there; life seeps in and makes it difficult to spend countless hours in the kitchen. We’re busy, tired, stressed, distracted, and most importantly…hungry.
In my case I’ve been operating in somewhat of a fog as of late. My insomnia has been ravaging my mind and productivity for weeks and it’s definitely hindering my ability to function efficiently. Also, I’d like to take this moment to say thank you to everyone who has offered suggestions to help me sleep! I appreciate you all so much! In efforts to make the best of things, I take advantage of times like these to develop simple recipes that don’t compromise flavor or deliciousness.
Enter this Oaxacan Mole Sauce from Bunches and Bunches. A smoky blend of spices, tomatoes, onions, and garlic is slow-cooked for hours giving it a rich, bold flavor. It was the perfect cheat-ingredient for these Chilaquiles.
Chilaquiles are one of my favorite anytime dishes. They are great for breakfast, brunch, lunch or dinner! For this recipe the only effort I exerted was sautéing some onions and veggies to throw on top. Using store-bought chips—instead of frying my own—and buying a rotisserie chicken—instead of roasting my own—meant I could indeed have it all. Recipes like these are also wonderful for brunches or large gatherings because you can still impress and satiate a crowd, while being able to interact with guests and not slaving away solo in the kitchen.
It just occurred to me that you could easily set up a chilaquiles bar for a brunch. Have people select their desired toppings and assemble in mini baking dishes! They only need about 5-7 minutes in the oven to heat through and for the cheese to melt. Hmmm. Who want to come to a chilaquiles party at my place?
- Serves 4-6
- 2 Tbsp. Olive oil
- Salt and pepper
- ½ onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 small zucchini, chopped
- 1 tomato, chopped
- 5-6 cups corn chips
- 2 cups shredded rotisserie chicken
- 1 ½ cups Bunches & Bunches Oaxacan Mole Sauce
- 1 cup grated cheese (I used Monterey Jack cheese)
- Serving Ideas
- ½ cup crumbled queso fresco
- Avocado or guacamole
- Hot sauce
- Chopped cilantro
- Chopped scallions
- Fried egg
- Preheat oven to 450°F.
- In a medium skillet, heat olive oil on medium heat and add onions.
- Sauté for 5-7 minutes, until glossy and tender.
- Add in garlic, bell pepper, zucchini, and tomato. Season with salt and pepper and cook for another 3 minutes or so, until zucchini is tender.
- Meanwhile place chips in a baking dish or cast-iron skillet.
- Top chips with ½ cup shredded cheese, 1 cup shredded chicken, and ½ cup mole.
- Then top chips with veggies, remaining chicken, mole, and cheese.
- Bake for about 7 minutes or until everything is heated through and cheese is melted.
- Top with queso fresco, avocado, cilantro, onions or whatever else your heart desires.