Chicken Chilaquiles


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Sometimes I get inspired to make things I have never tried before. A lot of the time, that doesn’t work out. Sometimes it is because I made it poorly and sometimes I think I just don’t like the new thing I am trying. This doesn’t get me down though, I keep on keeping on, trying new things.

It’s a good thing too because I have never had Chicken Chilaquiles and I LOVE THEM!

I love saying Chicken Chilaquiles (chee-lah-KEE-lays) too. 3 times fast!

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This recipe involves chipotle peppers in adobo. If you haven’t tried these, they are a little spicy and have a perfect smokiness. They also include some of my other favorite ingredients: garlic, avocado and cilantro.

You know what else I love? Queso Fresco. It had been hard to find (for me at least) but now it is everywhere. You should love it too! Then we could all love it together.

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Saute onion in a large skillet. To that, add whole tomatoes.

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Gently, so that you don’t have tomato seeds and juice all over the kitchen, break up the tomatoes. I used a potato masher. Then add two chopped chipotle peppers in adobo.

After this you will mix in chicken and cilantro.

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Arrange some large good quality tortilla chips on a plate. You want them to be large because the sauce will sort of soften part of the chip (in a good way) and you will want to fold them while you’re eating. Trust me.

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Top the chips with the chicken/tomato mixture and crumble with cheese. At this point I pop the plate into the oven for a few minutes to get the cheese melty.

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Then you sprinkle with cilantro.

I really liked the spiciness with this dish. You could adjust it with more or less chipotle peppers.

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Serve with sour cream and avocado.

What isn’t fun, about everyone at the table with their own plate of nachos!?!



1 tablespoon olive oil

4 cloves garlic, minced

1  (28 ounces) can whole peeled tomatoes, with the juice

3 canned chipotle chilies in adobo, finely chopped , plus 1 tablespoon adobo sauce (from the same can)

Sea salt

freshly cracked pepper

1 small cooked rotisserie chicken, skin removed and shredded (about 4 cups)

1/2 cup fresh cilantro leaves, chopped

4 cups good quality tortilla chips

1/4 cup  sour cream

1 cup crumbled queso fresco

Instructions and directions: 

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls or plates that come up on the sides; top with chicken mixture and sauce. Sprinkle queso fresco on top and pop back in the oven to let cheese soften/melt.

Garnish with cilantro sprigs and sour cream. Serve.

Adapted from Martha Stewart


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