FAMILY TIME
Overnight Breakfast Bake: Chilaquiles Story and photos by Nancy Patterson @fedandfancy Could there be a more “parent-friendly” dish than an overnight bake? Assemble in the evening and effortlessly enjoy in the morning! Feeding up to eight, with this dish, there’s barely any prep work come sunrise on Sunday morning when tiny, hungry hands are tugging you out of bed. One of my favorite breakfast dishes is Chilaquiles, a Mexican dish that includes chips tossed in a red or green sauce, topped with eggs and garnished with cilantro, avocado, and sour cream. Turning Chilaquiles into an overnight bake quickly became our Christmas morning tradition; once I realized how easy it was to have this dish ready for a crowd ahead of time, it also became a monthly brunch staple in our home. My daughter loves to arrange the sliced tortillas on a baking sheet while I prepare the sauce. This overnight bake is also a great opportunity to use some of the leftovers from a large rotisserie chicken!
Above: The most effortless morning meal, overnight chilaquiles. Below: A world of wonder awaits the child in the kitchen.
OVERNIGHT CHILAQUILES Overnight Chilaquiles 15 corn tortillas 1 tbsp canola or olive oil 1/2 white or red onion 1 tsp minced or crushed garlic 1 –14 oz. can crushed fire-roasted tomatoes 1 –14 oz. can red enchilada sauce 1 cup reduced-sodium chicken stock 1 tsp oregano 1 tsp ancho chile powder 1/4 tsp poultry seasoning
1/4 cup minced chipotle peppers in adobo 2 oz. can diced green chiles 1–2 cups shredded chicken 8 eggs For the Garnish Cilantro, chopped Pickled onions Avocado, sliced Crema or sour cream Cotija cheese, crumbled
Preheat your oven to 350 degrees. Cut your tortillas into triangles—you should get 6-8 per tortilla. Arrange on a parchment-lined baking sheet and bake for 15 mins. Meanwhile, prepare the sauce. In a large saucepan, heat the oil over medium heat. Cook onions until they begin to soften and then add the garlic. Cook for another 2 minutes or until fragrant. Add all remaining ingredients except the chicken and eggs. Cover your pan and let simmer for 20 minutes. While the sauce is cooking, arrange the chips along the bottom of your 9×13 baking dish or within small ceramic cocottes (mini dutch ovens). Once the (Continued on next page) Winter 2021 | 27
