If there is one thing I could probably eat every single day, it’s chicken chilaquiles.
Chilaquiles are definitely my love language. Or, at least a verse of it.
They are, like, a very fancy, almost-as-quick, not-as-embarrasing, much more flavorful version of the tortilla chips microwaved with cheese of my youth.
I say “of my youth” like I haven’t had them in years.
Which would be a downright lie.
Now this is one of those recipes where I’m going to tell you to go out and buy a rotisserie chicken. Or use the chicken leftover from dinner last night. It comes together SO quickly with leftover shredded chicken (thighs or breast work!) – but if you really want to make this and don’t have it on hand, go ahead and bake, grill or even boil it, just to get it made and shredded.
You will thank me! I promise.
This quick fire toasted tomato sauce is the business. It is so freaking good and uses the fire roasted diced tomatoes that I adore so much. Those are what I use in the famous bolognese from The Pretty Dish. Basically, if a recipe calls for canned tomatoes, that’s all I use. Give me the fire roasted!
Because we use the fire roasted, there is this depth of flavor that almost makes it seem like the sauce has been cooked longer. It’s flavorful and rich. It’s also thick and perfect for blanketing the tortilla chips.
Speaking of – the chips.
I am alllll about a thin and crispy tortilla chip. All about it. They work fine here, but since the sauce is thicker and richer than ones I’ve made in the past, I do suggest using a heartier chip.
Yes yes, I know the point of chilaquiles is to have the chips soaked in the sauce, but I like just a TOUCH of crunch at the beginning. You know?
And just like that, you have your weekend’s best meal.
Fire Roasted Chicken Chilaquiles
- 2 (14-ounce) cans fire roasted diced tomatoes
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 1/2 cups shredded chicken (leftover, or from a rotisserie!)
- a bunch of handfuls of tortilla chips! (heartier, thicker chips work best here)
- sliced radish
- queso fresco cheese
- lime wedges
- sour cream or plain greek yogurt
Place the tomatoes, onions, garlic, smoked paprika and cumin in a blender and puree until smooth.
Heat a large skillet over medium heat and add the olive oil. Once hot, pour in the tomato mixture from the blender and stir. Cook, stirring occasionally with a wooden spoon, until the sauce slightly thickens. Add in the chicken and a few handfuls of tortilla chips. Toss to combine, covering everything with the sauce. Add in more tortilla chips and toss. Throw some toppings on: cilantro, cheese, sliced radish, some plain greek yogurt. Spritz on some lime and devour!
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