Chicken Chilaquiles
Chilaquiles is a traditional Mexican dish, often served at breakfast or brunch. It usually consists of corn tortillas covered in a salsa, mixed with meat, and topped with cheese or sour cream— kind of like nachos made into a whole meal. We make chilaquiles in our household because it’s fast, easy, and delicious. It’s also a great solution to leftover chicken.
Ingredients
- 2 tsp extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 garlic clove, chopped
- 1 28 ounce can crushed tomatoes
- 1/4 cup pickled jalapeños, chopped
- Sea salt
- 3 cups shredded leftover chicken
- Generous handful of fresh cilantro leaves, chopped
- 4 ounces queso fresco or feta, crumbled
- 4 ounces corn tortilla chips
- 1 lime, cut into quarters
Instructions
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Heat the oil in a deep skillet over medium heat. Add the onion and sauté until lightly golden, about 2 minutes. Add the garlic and sauté until just softened but not browned, about 1 minute. Stir in the tomatoes and jalapeños and season with salt. Bring to a boil, then turn the heat to low and simmer for 10 minutes.
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Stir in the chicken and most of the cilantro (save a little to garnish) and cook for 10 minutes more, until the chicken is heated through and the sauce has thickened.
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Divide the chips among four deep bowls. Ladle the chicken over the chips. Top with cheese, the remaining cilantro, and a squeeze of lime. Serve immediately.
RECIPE AND PHOTO COURTESY OF HARPER COLLINS PUBLISHING AND PATRICIA HEATON.
