Recently I had the occasion to cook a larger amount then usual. I was bringing dinner to a friend and her family and wanted there to be leftovers. My mind immediately went to Chilaquiles for a Crowd from Rick Bayless.
With 12-16 servings it seemed perfect for two dinners for 5, and possibly a lunch. But with nary a vegetable in sight how would I make it a one dish meal?
Mr. Bayless, you've done it again! With a vegetarian version from his book Salsas that Cook it was easy to combine the two for a complete and balanced meal.
Since I was cooking for children, I cut the amount of salsa called for in half, but what you see below is how I would make it for my household.
I must mention, this dish is very easy, very forgiving and very versitle. Make it for company and wow your guests!
Chilaquiles for a Crowd (Adapted from Rick Bayless)
2 tablespoons vegetable oil
1 large onion, diced
3 16-ounce jars of salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
12 ounces thick tortilla chips
2 medium zucchini, cut into small dice
4 cups baby spinach, torn
2 to 3 cups (10 ounces to a pound) coarsely shredded cooked chicken - I used a grocery store roasted chicken
½ cup finely grated Mexican queso añejo, Parmesan or Romano, optional
A handful of cilantro leaves, for garnish
In a very large (6-quart) Dutch oven, heat the oil over medium-high. Add the onion and cook, stirring regularly, until richly browned. Add the zucchini and cook 2-3 minutes.
Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn down the heat and stir in the spinach. You may need to add it in batches. Simmer until the spinach is wilted then turn off the heat. Add the tortilla chips. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out.
Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then sprinkle with the optional grated queso anejo and cilantro. Serve without hesitation.