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.
- 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
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.
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.
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.