Chicken Chilaquiles! Don’t ask me how to pronounce it, as I have not the faintest idea! For someone who never had even a bite of Mexican food growing up, I sure have not come to love it! Love it in as it is on the menu at least 2-3 times a week, in some form or fashion. The latest attempt was not only the first time making this dish, it was a first time eating this dish. I had come to notice it more and more on Tex-Mex restaurant menu’s, and while I never ordered it, it definitely intrigued me. And I honestly, the only reason I didn’t order it was it looked so simple, I couldn’t justify spending money to have someone else make it for me.
At the end of the day, it was as easy as it looked, and just as tasty. If you have someone on a gluten free diet in your house, this dish is perfect for you. Many restaurants serve this as a brunch item, but I really cant picture this, especially paired with eggs. We enjoy this at dinner. My wife tops her plate of chilaquiles with sour cream and cut-up avocado. Enjoy!
1 28oz can whole tomatoes
1 jalapeno pepper, chopped
2 tablespoons chilies in adobo, chopped
1 cup chicken broth
1 teaspoon salt
1 tablespoon oil
1 small onion, finely chopped
2 cloves, garlic, chopped
2 chicken breasts, cooked and shredded
1/2 bag of tortilla chips
1 ½ cups cheddar cheese, shredded (option: switch half of cheddar with Monterey Jack)
Preheat oven to 350 degrees. In a large food processor or blender, add in tomatoes, jalapenos, chilies, broth, and salt. Pulse until it is smooth. Set-aside.
Heat oil in a large skillet. Cook onions until soft and translucent. Add garlic, and cook for 30 seconds. Add the tomato mixture and bring to a boil. Reduce heat, and simmer for 8-10 minutes. Add cooked chicken pieces and stir in evenly.
Using a 9×13” casserole dish, layer tortilla chips in the bottom until they are even, and fill up approximately half of the dish. Pour sauce evenly over the top. Sprinkle cheese over the sauce. Bake until the cheese is melted, approximately 5-8 minutes.
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