Chilaquiles in blue Zest Kitchen + Home fry pan
Chilaquiles

Chilaquiles is a traditional Mexican dish served for breakfast, and so it makes sense that it’s often topped with eggs. My dinner version uses shredded rotisserie chicken, and makes for a delicious and easy one-pot meal. I’ve streamlined the process, using tortilla chips instead of going through the bother of deep frying your own corn tortillas. Once the tortilla chips go into the sauce, make sure to serve them within a few minutes. They can become overly soggy if you wait too long, so best to have your toppings ready and your family gathered.

Chilaquiles

Chilaquiles in blue Zest Kitchen + Home fry pan
Prep Time 15 minutes
Cook Time 20 minutes
Chilaquiles is a traditional Mexican dish served for breakfast, and so it makes sense that it’s often topped with eggs. My dinner version uses shredded rotisserie chicken, and makes for a delicious and easy one-pot meal. I’ve streamlined the process, using tortilla chips instead of going through the bother of deep frying your own corn tortillas. Once the tortilla chips go into the sauce, make sure to serve them within a few minutes. They can become overly soggy if you wait too long, so best to have your toppings ready and your family gathered.
5 from 1 vote
Course Main Course
Servings 4

Ingredients
 

  • 1 large white onion
  • 4 garlic cloves, grated or crushed
  • 1 jalapeno chili
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¾ teaspoon ancho chili powder
  • 1 teaspoon kosher salt
  • 1 ½ pounds roma tomatoes
  • 1-2 cups chicken broth
  • 6- ounces tortilla chips

For Topping:

  • 1 ½ cups shredded chicken
  • crumbled cotija cheese
  • marinated white onion slices, see step 1 below
  • chopped cilantro
  • lime juice
  • hot sauce

Instructions
 

  • Peel the outer layer of the onion away, cut off the stem end, and slice the onion in half. Chop half of the onion and place it in a large skillet or stockpot with the olive oil. The other half, slice and place into a small bowl. Add the lime juice, stir to coat, and let it sit while you prepare the rest of the dish.
  • Use a box grater to grate the tomatoes into a medium bowl. Discard whatever tomato skin remains after grating. If you don’t have a box grater, you can chop them in a food processor, or chop them very finely.
  • Cook the onion over medium heat until softened, about 6 minutes. Add the garlic, cumin, ancho chili powder and jalapenos and a teaspoon of salt and cook for another minute or two. Add the tomatoes and dried oregano to the pot and bring to a simmer. Cook, partially covered, until the tomatoes have mostly broken down. It should take about 20 minutes.
  • Prepare your toppings while the sauce cooks. Have the chicken, cheese, onion, cilantro and lime wedges ready.
  • Add 1 ½ cups of the chicken broth to the pot and 1 cup of the shredded chicken and bring it back to a low simmer. Stir in the tortilla chips, using a large spoon to completely cover them with the sauce. Cover the pot with a lid and turn the heat to the lowest setting. Let it cook for 3-4 minutes.
  • Stir again gently and taste for seasoning. Add more salt if needed.
  • Spoon the chilaquiles into a serving bowl, or serve it directly out of the skillet. Top with the remaining chicken, onions and any lime juice from the bowl, cheese and cilantro. Pass hot sauce, extra cheese and extra lime wedges at the table.
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