Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese. Rick Bayless keeps the recipe simple by doctoring canned tomatoes with canned chipotles in adobo, available at Latin grocers and many supermarkets. Plus: More Mexican Recipes
The recipe can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding.
Queso añejo is an aged Spanish white cheese that's slightly salty.
The smoky-spicy flavors in this dish can be balanced best by a wine with lots of sweet fruit. Zinfandels, particularly from warmer regions like Sonoma's Dry Creek Valley, have a jammy richness that's ideal here.