Harvest Chilaquiles

Medium // 15 mins prep, 30 mins bake // 8-10 servings

Chilaquiles are sort of a Latin lasagna.  We make ours easier, Healthy And Delicious with organic multi-grain tortilla chips with amaranth, chia & stone ground blue corn.  Mix and match as you wish

2 baking dishes 12 x 8 or large roasting pan
Deep skillet or wok


Harvest Ingredients
1 ½ quarts leeks, thin slice
2 quarts broccoli, florets & peeled diced stems
1-quart zucchini, half moon slices
1-quart asparagus, cut
1 bunch parsley, about 2 cups
3 cups cherry tomatoes, cut in half

Other Ingredients
¼ cup EVOO
3 cloves garlic, sliced
28 oz can favorite enchilada sauce
¼ cup dry vermouth, or water, broth
6 eggs & 2/3 cup yogurt or sour cream
½ teaspoon each salt & pepper
2 ½ cups grated cheese
favorite tortilla chips, 12 oz bag
EXTRAS: cilantro, pepitas, chorizo, hot chilies


Step 1 Saute garlic in EVOO over medium heat until fragrant & lightly golden, about 3 mins.  Add leeks & vermouth or broth, raise heat to high and sauté until liquid evaporates and leeks are tender, 3 mins more.  Add a 28 oz can favorite enchilada sauce (I used El Pato red enchilada sauce), rinse out can with ½ cup water and add in the broccoli & zukes.  Cook over medium-high heat until broccoli is tender, about 8 mins. 

Step 2 Mix the tomatoes, cheese, parsley, optional pepitas in small bowl.  Beat eggs with yogurt, salt and pepper.  Add hot chili, if desired.  Add ¼ of the sauce to each baking dish, top w/ tortilla chips, more sauce, chorizo if using.  Divide the sauce & chips among the two baking dishes (or one large roasting pan).

Step 3 Divide the asparagus among the two baking dishes, top each with half of the egg-yogurt mix.  Sprinkle each dish with most of the cheese mix.  I keep back about a cup to put on at the last minute.  Bake in a preheated 375 oven for 30 mins.  Top each with remaining tomato cheese; mix and serve.

Chef's Note I garnish with a little fresh cilantro for those that like it.  Parsley adds a fresh green flavor & stands up well to time in the oven.  Typically the tortillas & eggs are pre fried, so we’ve cut the fat & kept all the flavor & really beefed up the vegetable content.  Share your creation variations on Hungry Harvest Social Media.