Chilaquiles with Chicken
Chilaquiles are a perfect recipe to prepare if you had tortillas from the day before and since most families in Mexico do have leftover tortillas, this dish is one of the the most popular Mexican breakfast foods in the country.
Often called, “dead lifters,” Chilaquiles are easy and quick to make – simply cut leftover (or fresh works too!) into quarters and layer with salsa, pulled chicken (or whatever meat you have), crumbled queso fresco, onion, refried beans… whatever you’ve got! You might also find this dish smothered in fresh avocado or cilantro, or a more simple version with some simple salsa or hot sauce. Either way, this breakfast is filling, healthy and delicious!
Chilaquiles with Chicken
Ingredients
- 10 pcs corn tortilla
- 1 cup shredded chicken breast cleaned and trimmed of fat
- 2 cups red sauce
- 1 white onion
- 1/3 cup heavy cream
- 1 cup cheese grated and crumbled; I recommend cotija or feta cheese
- salt
- ground black pepper
- neutral-flavored vegetable oil
- water
- 1/2 cup coriander finely chopped
Instructions
How to Make Chilaquiles:
- Cook the chicken breast in hot water, with a little salt and pepper, for about 20 minutes. Take the chicken breast out of the cooking water and let it cool. Once it's cool enough to handle, use your fingers to shred the chicken into thin, 1-inch long pieces.
- While the chicken is cooking, cut the tortillas into strips or triangles.
- Fry the cut tortillas in oil. Use only the necessary oil so that they brown and become crisp.
- Remove the tortillas from the oil and place them on a plate covered with absorbent paper, to remove excess fat.
- Once the chicken is cooked, shred the meat with the help of two forks. Reserve.
- Heat the sauce in a saucepan. Normally, the chilaquiles sauce does not have a thick texture, so it can be diluted with a little water, taking care of the quantity so as not to lose the seasoning. Correct with a little salt and pepper, if necessary.
- While the sauce is heating, peel and chop the onion into very thin wheels and then separate the inner circles. Reserve.
- Before removing the sauce from the heat, add the chicken and the fried tortilla pieces. The idea is that the pieces are soaked in the sauce, but without leaving them long enough to lose their crunchy texture. Mix quickly.
- Serve immediately with the help of a ladle, placing a portion of salsa with tortillas on each plate.
- Decorate the portion of each plate with a little cream of milk.
- Sprinkle chopped cilantro and grated or crumbled cheese over each plate.
- Finish the decoration with thin onion wheels, on top of the other ingredients.
Notes
Related: Mixiotes de Pollo
Related: Roasted Mexican Chicken
Related: Chicken Quesadilla with Pico de Gallo
Related: Arroz Verde (Mexican Green Rice)
Related: Chicken Chili with Corn
Related: Pulled Chicken Tacos with Tomatillo Salsa
