Honduran Chilaquiles for Sunday Brunch
Tortillas are covered in egg and deep fried. Cheese, cooked chicken, and hot tomato sauce with spices is then added, and layered to make a Tortilla Lasagna.
Based only on the information in the above photo caption (from Wikipedia) and my experiences at Rosalinda's Honduran Restaurant I came up with today's recipe for Honduran Chilaquiles. So it might not be the most authentic (or the most from scratch) recipe I've ever done--but it was yum.
1 cup shredded chicken (I used three leftover chicken drumsticks)
1/3 cup mild taco sauce (or maybe you'd prefer to use from scratch adobo sauce)
1/4 cup water, and more if necessary
1 more tablespoon of hot sauce
6 corn tortillas (I prefer white corn)
Combine the shredded chicken, taco sauce, and 1/4 cup water in a saucepan.
Heat on high until it starts to simmer, reduce heat to low.
Place the cabbage in a casserole, cover with cold water, place lid on, and cook for 5 minutes in the microwave.
Whip together the eggs and the 1 TB of hot sauce.
Spray a griddle with the cooking spray and let it heat up.
Dip both sides of the corn tortillas in the egg mixture.
Fry each tortilla quickly on the hot griddle.
Place one tortilla on a plate, cover with 1/4 of the chicken mixture, and sprinkle with the parmesan cheese.
Place another tortilla on top, and repeat.
Place a third tortilla on top of that one and top with half of the cabbage and half of the tomatoes, and sprinkle with some more parmesan cheese.