Though I make pancakes all the time for the kiddos, I am really more of a savory breakfast person. When Mike and I were on vacation in Cancun years ago, we went every morning for a big breakfast, and I loved chilaquiles, corn tortillas as a foundation for beans, salsas, cheeses and crema (like our sour cream). Then my friend Lisa invited us over for brunch one time and served us breakfast nachos, which is our American version of chilaquiles, and so delicious and fun. Kids love topping the crunchy tortilla chips with their favorite things, and it just puts you in a festive mood. You can even use leftover chili or black bean soup, and you can top with scrambled eggs or fried eggs. ¡Ole!
About a year ago, we went to dinner at my mom’s and she brought out this impressive tray of chicken enchiladas that we all gobbled up. They weren’t the run-of-the-mill soggy or super-heavy enchiladas, they were chock full of chicken and had a little crunch on the edge of the tortillas with just enough sauce to hold it all together. It was one of those meals that made you instantly think, “I will have to make this so we can have it all the time!” A few days later I called my mom for the recipe and she cracked me up by saying, “Now, remember…it’s EASY enchiladas, so don’t roast the chicken yourself, ok?” I listened! And now we get to have this all the time. Thanks Mom!
Leftovers make the best lunches!
My mom made me a big fan of chili growing up. I used to sneak into the kitchen while it was simmering and steal bites from the pot. Then she would say, “Oh babe! I didn’t even put the beans in it yet! Let me do that now.” Then, voila, time to eat! Now I make chili in all sorts of weather, generally once a week. I have made white chicken, beef, three bean and even zucchini chili, but this recipe is my favorite. Of course, adjust the seasoning to your preferred spice level. You can add cayenne pepper, ancho chili powder or other chili powders you love. This recipe makes a mild chili, which works for my family right now with the young-uns.