Chilaquiles Rojos con Pollo

Chilaquiles are, at their essence, a very simple dish of corn tortilla chips covered (or tossed) with a spiced tomato sauce (or enchilada sauce), then topped with a queso fresco cheese. The dish is usually accompanied with black beans.

This version is a casserole style and adds chicken, onions, peppers and black beans. The cheese is a shredded Monerey Jack/ Cheddar style similar to what is often called a “Mexican” blend.

Chilaquies Rojo con Pollo

Makes 1- Full Steam Table Pan 2 ½” Deep Casserole or 20 to 24 Portions

As needed                   Vegetable Spray

¼ cup                           Olive Oil

2 large                         Sweet Onions

4  medium                   Bell Peppers, Green or Red

To taste                       Salt & Pepper

2 – 10 oz cans             Black Beans, Rinsed & Drained

1 cup                           Cilantro, Chopped

4 – 14 oz bags             Corn Tortilla Chips

2 ½  quarts                  Red Enchilada Sauce (Homemade or Canned)

5 pounds                     Pulled, Cooked Chicken Meat (From 4 Rotisserie Chickens)

3 pounds                     Monterey Jack / Cheddar Cheese, Shredded

Sauté the sliced onions and peppers in the olive oil until golden in color then season with salt & pepper.

Spray a full-size steam table pan 2 ½” deep, generously with vegetable spray.

Ladle 2+ cups of the enchilada sauce over the corn tortilla chips and spread evenly.

Lay down the first layer of broken tortilla chips. Cover the bottom completely.

Sprinkle half of the caramelized onion & peppers over chips and sauce.

Sprinkle half of the black beans over the onions and peppers.

Sprinkle half of the pulled, cooked chicken meat evenly over the black beans.

Sprinkle half of the chopped cilantro over the chicken.

Sprinkle 1/3rd of the shredded cheeses evenly over the chicken then a cup of the enchilada sauce over the cheese.

Repeat steps 3 through 9 once again.

Finish with a full layer of broken tortilla chips followed by 2+ full cups of enchilada sauce and the last 1/3 of the cheese.

Place into a 325 F. oven uncovered and bake for approximately 35 to 45 minutes.

Allow to rest 15 minutes and serve.

Note: To ensure that the bottom of the casserole does not burn, it is best to double pan or, to place the steam table pan on a sheet pan and add some water to the sheet pan.