CHICKEN CHILAQUILES
AU and I eat a lot of chicken. Why you ask? Well because it’s cheap and healthy and the ways to make it are a million and one.
One of my constant to do’s is to find new ways to make us chicken for dinner that we haven’t eaten in the previous month. And this one today, this one is the top of the chickens: Chicken Chilaquiles.
Chicken Chilaquiles is spiced with adobo sauce, full of tomatoey flavors and pairs extremely well with chips and salsa, of course. And to make things even better, it gets ladled onto tortilla chips.
This recipe comes straight from my absolute favorite cookbook, Great Food Fast. It’s a tasty book filled with easy and FAST recipes that are always delicious that I’ve mentioned many times before on ALF. Everything I have made from this book has always satisfied me and I haven’t found a single recipe I do not like from Martha’s collection. I would totally recommend this book as I am its #1 fan. To let you in on a little secret, these recipes are all over Pinterest straight from my girl Martha.
These Chicken Chilaquiles are super super super easy to make. The recipe instructs to start with a rotisserie chicken. If you have the time, go ahead and roast your own to make it from scratch but if you’re busy swing by your local HT and hit up the rotisseries. I do what I can as a working girl!
One of the best parts about this meal are the toppings. I’m a toppings girl. I “garnished” ours with sour cream (actually greek yogurt- same thing to me these days), crumbled feta, FRESH sliced jalapeno’s from AU’s garden, and of course herbalicious cilantro. YUM!!
These toppings are all on top of tortilla chips and the shredded chicken.
Other suggestions since I’m all about those toppings would be fresh chunky guacamole or even queso. Oooooooh we should of done queso on top of ours. There’s always a next time.
*An extra tip for this simple week night dinner would be when you top your tortilla chips with the chicken, let the juices run back into the pot before you place it on the chips. This makes the chips less soggy and lets them keep that crunch texture that works so well with the juicy shredded chicken.
A fun way to make this meal would be to pile all the chicken and toppings on one another and then use the chips to dip into the chicken mixture. I like to do that at Qdoba, “chips on tha side pleeez”.
CHICKEN CHILAQUILES
Ingredients
- CHICKEN
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 can whole peeled tomatoes pureed 28 ounce
- 4 tablespoons pureed adobo chili sauce
- 1 cup water
- 1 small rotisserie chicken 4 cups shredded
- 1/4 cup chopped cilantro
- S&P
- SERVING
- tortilla chips
- crumbled feta
- sour cream/greek yogurt
- fresh cilantro
Instructions
- Shred all of the chicken first to make about 4 cups.
- Heat oil and garlic over medium heat until fragrant. Add tomatoes and the juice and mix with adobo sauce and water.
- Let it start to boil and try to separate the tomatoes. Season with S&P. Turn the heat to low and let is simmer for 8 minutes.
- Toss in the shredded chicken and let it combine until hot. Remove from the heat and stir in 1/4 cup chopped cilantro.
- Serve over tortilla chips. Garnish with feta, sour cream/greek yogurt, and fresh cilantro.
Notes
Chips and dip are where it’s at. Guacamole is always extra.
Leave a Reply