Spicy Chipotle Chilaquiles are a traditional Mexican dish made with tortilla chips (or fried stale tortillas) cooked in a green chile sauce and topped with cheese. They are traditionally eaten for breakfast in Mexico with fried eggs on top. There are many variations in making chilaquiles, just like burritos and enchiladas. Some versions are topped with tomato sauce, fried egg, and/or a piece of chicken or beef. This version is my favorite. It has a lot of zesty flavors and also is a good way to use the last few cups of tortilla chips left in the bag.
This delicious Spicy Chilaquile recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Poultry Recipes, Brunch and Breakfast Recipes, and lots of Southwest-Style Recipes.
- 2 whole chicken breasts, boneless and skinless
- 1 cup chicken stock or broth (purchased or homemade)
- 1 stalk celery, cut in half
- 4 green onions, cut in half
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (14-ounce) can fire-roasted crushed tomatoes with juice
- 1 Chipotle Chile in Adobo*
- 1 tablespoon vegetable oil
- 1/4 cup white onion, chopped
- 3 whole garlic cloves
- 1/2 teaspoon Mexican oregano
- About 2 cups large tortilla chips
- 1/4 cup red onion, chopped
- 1 1/2 cups (total) sharp cheddar and Monterey Jack cheese, shredded
- Sour cream
- 1/4 cup cilantro leaves, finely-chopped
In a medium-size pot over medium-high heat, add the chicken breasts, chicken stock/broth, celery, green onions, garlic powder, and salt; bring just to a boil. Reduce heat to medium-low and let simmer, approximately 20 to 25 minutes, or until you are able to easily shred the chicken using two forks. Remove the cooked chicken breast from the stock to a cutting board. Using two forks, shred the chicken, and set aside.
Strain the solids (vegetables) from the hot stock and discard. Set the strained stock aside.
Using your food processor or blender, place the tomatoes, and chipotle chile with adobo; puree until smooth; set aside.
In a large frying pan, heat the vegetable oil until hot. Add the white onions and sautuntil almost soft. Add garlic and oregano and cook an additional 1 minute or until the garlic and oregano are fragrant. Pour in the tomato/chile mixture and the strained chicken stock; simmer approximately 5 minutes, stirring, until slightly thickened. Taste and add additional salt if desired. Remove from heat.
To serve: Place tortilla chips on pre-warmed individual rimmed serving plates or bowls. Pour sauce over the top of the chips, making sure to coat the chips well. Top with some shredded chicken, chopped red onion, and cheese. Dollop some sour cream over the top and sprinkle with cilantro.
Makes 4 servings.
* Chiles in Adobo are smoked jalapeno chile peppers in a spicy tomato sauce, which is sometimes call abobo sauce. They come in a can and are found in the Mexican section of your grocery store.
Freezing chipotle chiles: As most recipes call for using only 1 or 2 of these peppers at a time, freezing the chiles is a good way to store them for future use. To freeze, after you open the can, remove the individual smoked peppers with some of the Adobo sauce. Place each pepper in a section of an ice cube tray sprayed with non-stick spray. Place in your freezer and let freeze. Once frozen, remove tray, and place each frozen section in a resealable plastic freeze bag.
Categories:Brunch & Breakfast Mexican Chicken Recipes Southwest Brunch and Breakfast Southwest Chicken Recipes Tortillas