Home 
Free Recipes Main Ingredient Tortilla
Free Recipes Main Ingredient Tortilla
Recipes -
Cooking,
Cook Books and
Easy Recipes
Cook Books and
Easy Recipes
|
|
Chicken Chilaquiles
Description
Chilaquiles (chee-lah-KEE-lays) are a traditional Mexican breakfast that utilizes leftovers.
For more information, or to read about our food travels, visit "Mexican Food for Breakfast?" on our blog. Or find other great Mexican recipes in our newly released Mexican Recipe Collection.
Ingredients
At a glance
Course
Main Ingredient
Cuisine
Cooking Method
Difficulty
Serves
6
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
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
Methods/steps
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.
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.
Reviews
