These chicken chilaquiles are sort of like inside out enchiladas.
"What are chilaquiles?" you ask. There are several interpretations of this Mexican dish, but they are typically fried tortilla wedges tossed in red or green sauce as well as shredded chicken or chorizo.
Chilaquiles are usually served at breakfast or brunch, with a side of beans or topping of eggs. I have ordered them at my favorite breakfast place several times, but have never made them myself.... until now!
These chilaquiles are amazing! They are made with homemade (casero style) chips and chicken simmered in a sauce with four different types of chiles, and garnished with queso fresco, cilantro, radishes, and limes. If you'd like to top them with a fried egg, go for it! You can also garnish them with avocado and crema.
Chilaquiles originally were meant to be a way to toss leftover tortillas and sauce together as a side dish, and depending on the region of Mexico, additional ingredients.
This version is perfect as a main course. There is enough chicken in there to make this for dinner. It is so good, and the leftovers are also delicious.
I found casero (homemade style) chips at my local Mexican grocery store, but you can make your own by either deep frying or oven frying corn tortillas cut into wedges. Good sturdy chips are the key to this recipe's success. Don't use brand name tortilla chips.
To make homemade oven fried tortilla chips, cut 16 six inch tortillas into wedges and spread them on two sheet pans. Drizzle with oil and sprinkle with salt, and toss to coat. Bake the chips in a 425 degree oven for 20 minutes, stirring half way through.
Adapted from Cook's Country, June/July 2015
5 dried guajillo chiles, with the stems cut off and the seeds poured out
1 28 ounce can of whole peeled tomatoes
1 cup chopped onion
1 poblano chile, stemmed, seeded, and coarsely chopped
1 jalepeno chile, stemmed, seeded, and coarsely chopped.
2 chipotle chiles in adobo, plus two tablespoons of the adobo sauce
8 sprigs of cilantro, plus more for garnish
6 garlic cloves, peeled and sliced
3/4 tsp salt
1 1/2 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts
50 large, or 125 small home fried or casero style tortilla chips (stir in the chips until you have a good chip to sauce ratio)
1 cup queso fresco
2 radishes, thinly sliced
Optional garnishes: crema and avocados
- In an 8 quart Dutch oven, toast the guajillos over medium heat for about five minutes.
- Add them to a blender and pulse until finely chopped.
- Add the tomatoes and juices, the onion, the chiles, cilantro, garlic, and salt to the blender and pulse until smooth.
- Pour the mixture into the Dutch oven. Add the chicken broth and bring to a boil.
- Add the chicken breasts, lower heat to a simmer, and cook, uncovered, for 15 to 20 minutes, until the chicken reaches 160 degrees F.
- Move the chicken to a plate.
- Increase the heat for the sauce and simmer for another 5 minutes.
- Shred the chicken with two forks. Add the chicken back into the sauce, and cook for another 2 minutes.
- Fold the chips into the sauce and chicken until fully coated. Turn off the heat. Cover the pot and let it sit for about 3 minutes.
- Transfer the chilaquiles to dinner plates and top with queso fresco, radishes, chopped cilantro, and garnish with lime wedges, crema, and avocado slices... or top with a fried egg.