One of my absolute favorite dishes to order when I go to an authentic Mexican restaurant is Chicken Chilaquiles. Actually, any Chilaquiles dish. If you've always wanted to make your own then you need to try this delicious recipe.
💭 What is Chilaquiles
Never heard of Chilaquiles before? Chilaquiles is an authentic Mexican dish consisting of corn tortillas cut into quarters or strips and baked or lightly deep-fried. They are typically served with green or red salsa, shredded chicken and Mexican cheese. Some variations include refried beans, scrambled eggs and even shrimp to replace the chicken.
💭 Ingredient Substitution
If you don't have any Mexican Oregano on hand you can use regular oregano. You can also substitute the Queso Fresco for some Cotija or Feta cheese. You can also use Mexican Crema instead of the milk and sour cream mixture.
Obviously you can cook your own chicken if you want instead of buying a pre-cooked rotisserie chicken. When I'm feeling lazy I like to buy mine. If you decide to cook your own chicken make sure you try to follow our guidelines.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (prevents cross-contamination).
Wash all utensils and cutting board (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Chicken Chilaquiles recipe (see recipe card for quantities): 6 inch Corn Tortillas, Vegetable Oil, Yellow Onion, Garlic Cloves, Mexican Oregano, Diced Tomatoes, Chipotle Peppers in Adobo Sauce, Low Sodium Chicken Broth, Rotisserie Chicken, Ground Black Pepper and Queso Fresco. Optional ingredients include: Fresh Cilantro, Sour Cream and Milk.
🥣 How to make Chicken Chilaquiles
Preheat the oven to 350ºF.
Cut the tortillas into 1 inch strips or into quarters. Spread the tortilla strips on a large baking sheet. Bake for 15 minutes then let cool on a wire rack.
Meanwhile, in a large skillet heat the oil over medium high heat. Add the onion, garlic and oregano. Cook for 3 minutes or until the onion is tender, stirring occasionally.
Add the diced tomatoes, chipotle pepper and 1 teaspoon of adobo sauce. Bring to boiling and cook for 1 minute, stirring occasionally.
Add the chicken broth and simmer for 5 minutes. Stir in the shredded chicken and black pepper. Heat through.
Gradually stir the tortilla strips into the chicken mixture. Heat through.
Remove the skillet from the heat. Sprinkle with cheese and additional tortilla strips.
Optionally garnish with cilantro and sour cream and milk mixture.
- 10 6-inch Corn Tortillas, cut into 1 inch strips or quarters
- 1 tablespoon Vegetable Oil
- ⅓ Cup Yellow Onion, chopped
- 2 Garlic Cloves, minced
- 1 teaspoon Mexican Oregano, crushed
- 30 oz Diced Tomatoes, undrained
- 1 Chipotle Peppers in Adobo Sauce, finely chopped
- 1 teaspoon Adobo Sauce
- 14 ½ oz Low Sodium Chicken Broth
- 2 cups Rotisserie Chicken
- ¼ teaspoon Ground Black Pepper
- 1 cup Queso Fresco
- ¼ Cup Fresh Cilantro, chopped
- ¼ cup Sour Cream
- 1 tbs Milk
- Preheat the oven to 350ºF.
- Cut the tortillas into 1 inch strips or into quarters. Spread the tortilla strips on a large baking sheet. You may need 2 baking sheets or bake in batches. Bake for 15 minutes then let cool on a wire rack.
- Meanwhile, in a large skillet heat the oil over medium high heat. Add the onion, garlic and oregano. Cook for 3 minutes or until the onion is tender, stirring occasionally.
- Add the diced tomatoes, chipotle pepper and 1 teaspoon of adobo sauce. Bring to boiling and cook for 1 minute, stirring occasionally.
- Add the chicken broth and let simmer for 5 minutes. Stir in the shredded chicken and black pepper. Heat through.
- Gradually stir the tortilla strips into the chicken mixture, reserving some for garnish. Heat through.
- Remove the skillet from the heat. Sprinkle with cheese and the additional tortilla strips.
- Optionally garnish with cilantro and sour cream and milk mixture.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.