Chicken Chilaquiles

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?

Recipe Rundown
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.

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Chicken Chilaquiles

Yield: 4 servings

Ingredients:

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
Kosher salt
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)

Directions:

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

 

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11 Responses to “Chicken Chilaquiles”

  1. #
    1
    Tracey — May 23, 2012 at 1:28 pm

    What a great recipe, you seriously can't beat the simplicity but it sounds amazing!

  2. #
    2
    Eliana — May 23, 2012 at 2:42 pm

    Nothing beats a quick and easy recipe that is also delicious. They looking amazing!

  3. #
    3
    Mark A — May 23, 2012 at 5:19 pm

    oh my! I love everything about this! I want to make this RIGHT NOW.

  4. #
    4
    britathere — May 23, 2012 at 5:25 pm

    I love chilaquiles!!!

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    5
    bety — May 23, 2012 at 7:08 pm

    sorry!! but martha stewart can

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    6
    ahenry73 — May 23, 2012 at 11:17 pm

    I pretty much love any recipe that calls for chipotles in adobo sauce!

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    7
    Mika Castro — May 24, 2012 at 7:22 am

    It looks delicious! As i love spicy dishes, I think it is. this site

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    8
    Kevin@ClosetCooking — May 24, 2012 at 11:19 pm

    That certainly looks like a tasty meal!

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    9
    chanikacha — May 28, 2012 at 12:58 pm

    It looks a good snack for watching a movie! I really love it! Thanks for the recipe. Hemorrhoid

  10. #
    10
    Sofia@wakanetwork — June 1, 2012 at 7:16 am

    These look so amazingly good!

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    11
    Heidi J — August 4, 2012 at 5:33 pm

    I just made this and it was really good!

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