Chilaquiles are so simple and tasty, and a great way to use leftover chicken.
Chilaquiles can be made with either red sauce (tomatoes, garlic, chipotles in adobo) or a green sauce (cilantro, green tomatoes, onion, serrano peppers) – I like the red sauce more, so that’s the version I’m sharing!
You can also serve chilaquiles in a couple different ways – either spoon the sauce and chicken over fried tortillas or layer it with fried tortillas and cheese and bake. I’m choosing the quicker way of serving them over chips. It takes very little time, tastes amazing and doesn’t heat up the kitchen!
- 2 chicken breasts (poached and shredded) or leftover chicken, shredded
- 1 28 oz can whole tomatoes in juice
- 2 chipotle peppers, minced + 1-2 tablespoons of the adobo sauce (this is what you need)
- 4 cloves of garlic, minced
- feta or queso fresco
- tortilla chips
- Add two chicken breasts to a pot, cover with cold water by a couple inches
- Add in a couple good pinches of salt, some pepper and some taco seasoning (here's my recipe!)
- Bring up to a boil and then reduce to a simmer. Let it simmer for ten minutes uncovered.
- Turn off the heat and cover - let sit for 15-20 minutes.
- Remove from the water and let cool for a few minutes and then shred with forks. 🙂