Sunday, October 10, 2010

Chicken Chilaquiles

When my mom and I went to Hilton Head, I had the best chicken chilaquiles EVER!!!  When I got back home, I looked up “chilaquiles” and found a million and one recipes for this dish.  It can range from a breakfast dish or a hearty dinner dish… casserole style or portioned and plated… etc…

In essence, chilaquiles refers to fried corn tortillas and a partnering red or green salsa.  Other ingredients are optional and are often either fried / scrambled eggs or pulled chicken.  If anyone would have described this recipe to me, I don’t think I would have been impressed, but after tasting it – it will definitely be a staple in my home!

I made my chilaquiles with red salsa and pulled chicken.  Unfortunately, I did not have corn tortillas on hand, so I used basic tortilla chips.  It was still delicious, but next time I’ll definitely make the extra stop at the grocery for authentic corn tortillas.

The recipe below has tomatillos for a green salsa, but if you don’t have any on hand, the red it just as good and you make it simply by using red tomatoes or tomato sauce.



  1. Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, and jalapeño until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
  2. In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
  3. Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve immediately.

Red salsa (before blended):


Red Salsa (after blending):


Pulled Chicken:


Chicken w/ Salsa:


The final product (mixed w/ cheeses and poured over chips!):


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