Chilaquiles with Chicken
User Reviews
4.9
Chilaquiles with Chicken
Description
This recipe for Chilaquiles with Chicken starts by poaching chicken breast seasoned with salt and pepper until cooked through, then shredding it into thin pieces. Corn tortillas are cut into strips or triangles and fried in a small amount of vegetable oil until crisp. Excess oil is drained to keep the dish from becoming greasy.
The red sauce is heated separately and adjusted with water to achieve a desired consistency without losing flavor. Thinly sliced onion is also prepared to provide a fresh, crisp texture. The crispy tortillas are combined with the warm sauce and shredded chicken, then topped with heavy cream and crumbled cheese, typically cotija or feta for a salty, tangy contrast. Fresh chopped coriander adds an herbaceous note to finish the dish.
Chilaquiles with Chicken works well as a substantial breakfast, brunch, or light dinner option. The balance of crispy tortilla, moist chicken, and flavorful sauce makes it filling and satisfying.
Ingredients
- 10 pcs corn tortilla
- 1 cup chicken breast cleaned and trimmed of fat, shredded
- 2 cups red sauce
- 1 white onion
- 1/3 cup heavy cream
- 1 cup cheese grated and crumbled; I recommend cotija or feta cheese
- salt
- black pepper ground
- vegetable oil neutral-flavored
- water
- 1/2 cup Coriander finely chopped
Instructions
How to Make Chilaquiles:
- Cook the chicken breast in hot water, with a little salt and pepper, for about 20 minutes. Take the chicken breast out of the cooking water and let it cool. Once it's cool enough to handle, use your fingers to shred the chicken into thin, 1-inch long pieces.
- While the chicken is cooking, cut the tortillas into strips or triangles.
- Fry the cut tortillas in oil. Use only the necessary oil so that they brown and become crisp.
- Remove the tortillas from the oil and place them on a plate covered with absorbent paper, to remove excess fat.
- Once the chicken is cooked, shred the meat with the help of two forks. Reserve.
- Heat the sauce in a saucepan. Normally, the chilaquiles sauce does not have a thick texture, so it can be diluted with a little water, taking care of the quantity so as not to lose the seasoning. Correct with a little salt and pepper, if necessary.
- While the sauce is heating, peel and chop the onion into very thin wheels and then separate the inner circles. Reserve.
- Before removing the sauce from the heat, add the chicken and the fried tortilla pieces. The idea is that the pieces are soaked in the sauce, but without leaving them long enough to lose their crunchy texture. Mix quickly.
- Serve immediately with the help of a ladle, placing a portion of salsa with tortillas on each plate.
- Decorate the portion of each plate with a little cream of milk.
- Sprinkle chopped cilantro and grated or crumbled cheese over each plate.
- Finish the decoration with thin onion wheels, on top of the other ingredients.
Notes
User Reviews
Overall Rating
4.9
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