Chicken Chilaquiles

I love me some Mexican food! Tacos, nachos, burritos, rice, beans, chips and salsa! All of it!!! I kept seeing Chilaquiles pop up around me. I never had it but knew I had to. So per usual, I did my research and made my own! I did mine with shredded chicken. You can omit that and make this a vegetarian dish or even vegan without the crema. This also a brunch dish by simply adding a fried egg on top! Have fun with this recipe!

Chicken Chilaquiles

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Ingredients

  

• 1 chicken breast cooked and shredded**
• 12 corn tortillas cut into 8 triangles***
• 1-2 tbsp olive oil
• 3 Roma tomatoes
• 1/2 small yellow onion
• 4 garlic cloves
• pinch of cilantro
• 3 tsp salt*
• 3 tsp pepper*
• 3 tsp oregano*
• 3 tsp cumin*
• 3 tsp garlic powder*
• 1/4 cup water or chicken stock
• chopped onion garnish
• sliced radish garnish
• chopped cilantro garnish
• crema garnish
• avocado or guacamole garnish

Instructions

 

• Preheat your oven to 400 degrees. On a oven baking sheet add your olive oil and corn tortilla triangles. Toss around in olive oil. Bake for 10-15 minutes or until golden and crispy.
• IN a blender add your tomatoes, onion, garlic, liquid and all of your spices. Blend until smooth.
• Add your sauce to a skillet on medium low heat. Toss in your chicken as well. Simmer for 15-20 minutes uncovered. Most of the sauce will reduce and thicken.
• Now toss in your baked chips and mix well. I like to add half and mix real good then add some more mixing lightly so I can have a crunch affect.
• Top with your desired garnishes and enjoy!

Notes

*Add as much seasoning to your liking. I guess on the measurements because I really free styled on seasoning.
**I took 1 chicken breast and simmered it in water until cooked. Carefully shredded it and added to sauce. You can use store bought pre shredded and cooked chicken.
***You could use store bought corn tortilla chips but I found this way being a bit healthier and tastier.