Slightly spicy and totally crave worthy, these Chicken Chilaquiles are a great weeknight meal!
I am SO excited to share this recipe with you guys today!! It really is great and fast. I seriously cannot stop eating this stuff. This is one of those recipes that just makes me happy. It’s quick, easy, cheap, full of flavor, and the leftovers taste fantastic.
What qualities do you look for in a recipe? What are your favorite easy, weeknight recipes?
Taste: Sweet, spicy, smoky, tangy, and fresh.
Texture: Meaty, saucy, creamy, and crunchy.
Ease: Super duper easy. Just make sure you don’t rub your eyes after chopping the chipotle!
Appearance: This dish looks like something you’d get at a Mexican restaurant.
Pros: Easy, cheap, flavorful. The perfect weeknight meal.
Cons: None really. If you find (or make) tortilla chips that have better fiber and less sodium, all the better!
Would I make this again? Absolutely.
Yield: 4 servings
1 tablespoon olive oil
3 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
1 to 2 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce
1 cooked rotisserie chicken, skinned and shredded (about 4 cups)
1/2 cup lightly packed cilantro leaves, chopped, plus more for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup sour cream
1/4 cup queso fresco (or feta cheese)
Combine the oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until garlic is fragrant and sizzling, 1 to 2 minutes.
Add the tomatoes, chipotle, adobo sauce, and 1/2 cup water. Season with salt and bring to a boil. Reduce to a rapid simmer and cook until mixture is slightly thickened, about 6 to 8 minutes.
Add the shredded chicken to the pot and cook for 1 minute, or until warmed through and coated. Remove from heat and stir in cilantro.
Divide tortilla chips between 4 shallow bowls and top with chicken in sauce. Garnish with cilantro, sour cream, and queso fresco. Serve. Chicken in sauce can be stored in an airtight container in refrigerator for up to 2 days.
From Great Food Fast