Peppercorn Press

Traditional Mexican Food Breakfast - Chilaquiles

Chicken Chilaquiles (chee-lah-KEE-lays) are my most favorite discovery from our Mexican adventure, in Cabo San Lucas.  Yes, I must confess that I was unaware of the existence of this delicious dish, but once I tasted it I must admit that I sampled it several more times.   Served at breakfast, this spicy dish of tortilla strips and chicken were a most welcome change of pace from the overly sweet fare that the resorts south of the border serve, seemingly to cater to the American tourists.

This will surely become one of my, and hopefully your, favorite leftover chicken recipes.  Originally designed to make use of the previous days leftover chicken and tortillas, Chilaquiles are worthy of using fresh ingredients too!

Ours were served to us with a side of refried beans and fresh cheese.  I know what you are thinking… Spicy tomato sauce, tortillas and refried beans for breakfast?  Absolutely!  Have a glass of fresh squeezed orange juice along with it and it makes a fabulous breakfast.

Here is our adaptation of the dish as it was served to us.

Ingredients
1 tablespoon Olive oil
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1 cup chicken stock
1  (7 3/4-ounce) can salsa de chile fresco (or if not available mild enchilada or burrito sauce)
15  (6-inch) white corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco
1 thinly sliced red onion
1/4 cup sour cream
1/4 cup chopped cilantro leaves

Preparation
Preheat oven to 425°.

Heat olive oil in a large skillet over medium heat.  Add garlic and sauté 30 seconds.  Add chicken and cook an additional 30 seconds stirring constantly.  Pour into mixing bowl and set aside.  Add chicken stock and salsa to pan and bring to a boil.  Reduce heat, and simmer 5 minutes, stirring occasionally.  Set aside.

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortilla strips and top with remaining tortillas and chicken mixture.  Pour salsa mixture evenly over tortillas and chicken. Sprinkle with cheese. Bake at 425° for 10-15 minutes or until tortillas are lightly browned and cheese is melted.  Remove from oven and allow to rest of approximately 5 minutes before serving.  Top each serving with fresh onions, cilantro and sour cream.

Serves 6

For an additional twist, try adding 1  (15-ounce) can black beans, rinsed and drained to the chicken mixture.