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 1/2 lbs fresh tomatillos, husked rinsed and halved
- 2 large garlic cloves
- 1 large jalapeno, halved lengthwise stemmed and seeded
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1/2 teaspoon coriander
- salt & freshly ground black pepper
- 1 lb shredded cooked chicken (3 cups)
- 1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
- 1/2 cup farmer cheese (4 ounces)
- 8 cups tortilla chips (one 6-ounce bag)
- 1/4 cup sour cream
- 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.
- 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.
- 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):
Chicken w/ Salsa:
The final product (mixed w/ cheeses and poured over chips!):