Chicken Chilaquiles
- Mar 15, 2024
- 1 min read
Updated: Jan 13
Having a brunch or got a hangover? Then we have the perfect dish for you. Chicken chilaquiles is a spicy blend of leftover (or rotisserie) chicken, salsa verde, and tortillas chip. If you want to be extra fancy we show you how to shallow fry your tortilla chips. No proper Mexican dish is complete without Cacique Cotija cheese and Mexican crema.
CHICKEN CHILAQUILES
Serves 4
Ingredients:
Canola oil
Fresh corn tortillas, cut into wedges, about 8 per tortilla
2 cups Salsa Verde (store bought or homemade)
2 tbsp olive oil
1 cup chicken broth or stock
1 rotisserie chicken, skinned and shredded (about 4 cups)
¼ cup cilantro leaves, chopped
¼ cup chopped tomatoes
¼ cup Mexican crema or sour cream
¼ cup Cotija cheese, crumbled
Instructions:
Heat about an inch of oil to 350° to 375° in a wok or large sauté pan. Add tortillas in batches so they’re not crowded as they fry. Remove with slotted spoon or spider onto paper towels and sprinkle with salt.
Heat olive oil in a large sauté pan and add salsa verde. Allow to simmer and then add chicken broth. Simmer until it has started to thicken then add tortilla chips and chicken. Stir to combine. Remove from heat; stir in chopped cilantro.
Garnish with tomatoes, crema and cheese. Serve.
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