Chicken Chilaquiles

These chicken chilaquiles are sort of like inside out enchiladas. They are so good, especially for breakfast. 

"What are chilaquiles?" 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 and a 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 (casera 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 of chilaquiles is perfect for breakfast, brunch, or for 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 casera (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 typical brand name tortilla chips.

I love making my own deep-fried casera style chips, but you can also make delicious oven-fried tortilla chips. 

How to make oven-fried homemade 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.

Chilaquiles ingredient substitutions:

If you can't find dried guajillos, you can substitute dried Hatch, Anaheim, or other dried chiles. 

If queso fresco isn't available, a mild feta cheese is a good substitute. 

More Great Brunch Recipes:

• Avocado Toast with Egg from Making Miracles
• Eggs Benedict with Asparagus from Art of Natural Living
• Everything but the Bagel Breakfast Pockets from Books n' Cooks
• Hash Brown Potato Pie from Family Around the Table
• Rose Mimosa from Cheese Curd in Paradise
• Rosemary, Ham, and Parmesan Cheese Scones from Blogghetti
• Spicy Huevos Grilled Cheese from Palatable Pastime
• Spinach and Bacon Quiche with Swiss and Gruyere from Hezzi-D's Books and Cooks
• Tapioca Pearl Stir-fry/Sabudana Kichdi/Javvarisi Upma from Magical Ingredients
• Wine and Cheese Muffins from That Recipe

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This recipe was adapted from Cook's Country, Season 9. 

Chicken Chilaquiles Recipe

Yield: 6 servings

Author: Karen's Kitchen Stories

These chicken chilaquiles capture the capture the deep flavor and chewy-crisp texture of traditional chilaquiles.

Ingredients

• 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
• lime wedges
• Optional garnishes: crema and avocados

Instructions

1. In an 8 quart Dutch oven, toast the guajillos over medium heat for about five minutes.
2. Add them to a blender and pulse until finely chopped.
3. Add the tomatoes and juices, the onion, the chiles, cilantro, garlic, and salt to the blender and pulse until smooth.
4. Pour the mixture into the Dutch oven. Add the chicken broth and bring to a boil.
5. Add the chicken breasts, lower heat to a simmer, and cook, uncovered, for 15 to 20 minutes, until the chicken reaches 160 degrees F.
6. Move the chicken to a plate.
7. Increase the heat for the sauce and simmer for another 5 minutes.
8. Shred the chicken with two forks. Add the chicken back into the sauce, and cook for another 2 minutes.
9. 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.
10. 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.

Calories

410.55

Fat (grams)

16.71

Sat. Fat (grams)

5.47

Carbs (grams)

23.48

Fiber (grams)

6.77

Net carbs

16.71

Sugar (grams)

11.04

Protein (grams)

43.73

Sodium (milligrams)

842.71

Cholesterol (grams)

116.01

https://www.karenskitchenstories.com/2015/05/chicken-chilaquiles.html

Karen's Kitchen Stories

chilaquiles, chicken

Brunch, breakfast

Mexican

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