Chilaquiles al Horno for Las Posadas

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During this time of the year, my thoughts are in Ecuador more than I could explain. Sometimes in the middle of the day, I find myself thinking about my hometown imagining the colorful houses of cinderblock and cement embellished with poinsettia flowers and Christmas ornaments!

But I also think about familia. I imagine my mom setting up the Christmas tree while listening to El Burrito Sabanero and other favorite villancicos. I imagine her going to the local market to get her favorite ingredients that she would use to prepare the traditional dishes of the December’s festivities. Although I live thousands miles away from my parents and siblings, I feel connected to them when I participate in the traditional celebrations of our culture.

Like in many Latino countries, in Ecuador, the December’s festivities include Las Posadas or Novenas, a nine-day remembrance of Mary, Joseph and baby Jesus when they went on their way to Bethlehem. The concept of the festivity is meaningful to me, but for some reason, it always made me think a lot about Mexico. Maybe because it is a tradition that has been in that Central American country for more than 400 years? Or maybe it is because during these 9 days, my family intentionally prepares Mexican dishes?

Since it is almost time for Las Posadas (it starts on December 16th,) I would like to share one of my favorites Mexican dishes with you. One that brings memories of this beautiful tradition. This delicious dish is Chilaquiles al Horno and is easy peasy to prepare. Before, I share the ingredients, I highly recommend to participate in the Knorr® and La Morena® sweepstakes where you can win amazing prizes!

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Chilaquiles al Horno

This is what you need:

2 pounds tomatoes
2 pounds tomatillos, husked
1 onion, chopped
4 large cloves garlic, chopped
1 tablespoon of Knorr® Chicken Flavor Bouillon Granulated Bouillon – 2.2 lbs (no cubes)
2 cups chicken broth
2 pounds corn tortillas
3 cups cooked, shredded chicken breast
2 cups sour cream
2 cups shredded cheese
La Morena® Sliced Jalapenos – 28 oz can
Vegetable oil

INSTRUCTIONS

Boil tomatillos and onion together.
When they are soft, place them in a blender with the tomatoes, garlic, 4 jalapeños from La Morena®, and add 1 tablespoon of Knorr® Chicken Flavor until pureed.
Cook over low heat for about 15 minutes with the pureed sauce.
Cut the corn tortillas into wedges and fry them in a large skillet.
Fill a layer of tortilla wedges in a buttered casserole.
Ladle sauce over them topped with half of the shredded chicken.
Add another layer of sour cream and cheese.
Repeat layers till it fills the casserole.
Bake for 25-30 minutes to 350°F.

I like the fact that Chilaquiles al Horno is a great dish to invite your kids to cook with you. I enjoyed helping my mom make this dish by adding the layers of tortilla wedges. Now that I am a mother myself, I love that I can follow the same tradition with my daughters.

The beauty of cooking traditional dishes is that it serves as a great way to teach culture to our children. It also gives us the opportunity of bonding while passing on tips about trusted ingredients. For example, my family has used high quality products like La Morena® and Knorr® in their kitchen for a very long time. They add a delicious flavor to our food and have become a staple in our family’s kitchen when preparing holidays dishes.

Another important reason why I like making this delicious dish is that ingredients like La Morena® and Knorr® can be found on the Hispanic isle at Walmart. This makes my shopping outing faster and easier! You can count on La Morena® and Knorr® yesterday, today, tomorrow because they are the best for your family.