Chilaquiles

Living in the southern part of Texas I've always been around good food. Growing up I would watch my grandma cook in the kitchen turning simple ingredients into delicious meals. I would watch my grandpa smoke meat on his wood industrial smoker. I would watch how both of them seasoned and cared for the food before even cooking the meal. Then to watch them serve it just right. I think this is where my love for cooking began. My aunt's family owned a Mexican restaurant in our town and I can remember going there as a little girl. I always loved going, because everyone would call me mija. They would laugh and hug me and I just felt loved. Their kindness grew my love for food and cooking even more especially for Mexican food and culture. I was in love with all things Mexican including Selena and the Spanish language. This is probably why I majored in Bilingual education and minored in Spanish. I've always loved the culture and the food. So, why not try and make chilaquiles. Here is my version of this yummy dish. 

Ingredients: 

• Grilled chicken (seasoned how you like it) *I generally use grilled chicken that is leftover for this meal the next morning. 
• Enchilada sauce (Use whichever brand you like best) 
• 1 onion diced 
• 2-3 cloves of garlic minced
• 1 jalapeno diced 
• 5-6 cherry tomatoes (can sub a can of diced tomatoes)
• Corn tortillas 
• Vegetable oil 

Recipe: 

1. Cut the corn tortillas in to 1/2 inch square/strips. 
2. Heat 2 tablespoons of olive oil in a pan. 
3. Cook the tortillas strips until almost crispy. 
4. Throw in the diced onion and saute until tender about 3 mins.
5. Add garlic and jalapeno and saute another few mins. 
6. Toss in the already cooked chicken to heat it thoroughly.
7. Pour the enchilada sauce over the mixture. *Note check the amount of oil in the skillet. Ideally the tortillas and onions have absorbed the oil. You don't want it to be greasy. Remove excess oil. 
8. Slice the cherry tomatoes in half. 
9. Toss everything together and cook for 5 mins or so.
10. Serve with potatoes, eggs or beans. I love my Chilaquiles with scrambled eggs and tortillas.