Sunday, October 10, 2010

Simple Suppers: Chicken Chilaquiles

I'm not sure why it never occurred to me to make chilaquiles for dinner. It's one of the easiest dishes ever if you use pre-made ingredients. Even if you make everything from scratch, it's still only about a 30 minute dish. Here's what you'll need:

10 corn tortillas*
1 C canola oil
1 jar salsa verde (tomatillo salsa)
1 C chicken, cooked & shredded (rotisserie chicken works great)
1/2 C crumbled queso fresco
1/2 C crema (just water down some sour cream if you can't find it)
2 tbsp minced cilantro
1/2 C shredded Monterey Jack

*Or just buy tortilla chips!

If you're making your own chips, let's start there first. Heat about 1 cup of oil over medium high, until it spits back at you a bit if you drop water into it. Slice the tortillas into wedges and drop them in bunches at a time, for about 3-4 minutes on each side or until they're light brown in color. Drain on paper towels. Burnination note: If they won't all fit at once, just lather, rinse and repeat - but be SURE to keep some in the skillet at all times. Otherwise, the oil will get antsy in the pantsy and you'll start a big ol' grease fire, dummy.

Empty all of the salsa into a large skillet over medium-low until it's warmed through (about 5 minutes). Add about 3/4 of the chips until they start to get tender, then add your shredded chicken. Now, seriously - you're almost done.

Layer a few of the remaining still-crunchy chips on your plate, then top with the salsa mixture. Then add your fixins - crema, cheese, more cheese and cilantro. The chilaquiles will be hot enough to melt your shredded monterey-jack cheese, but the queso fresco will NOT melt. You can add pretty much anything else you want to this - tomatoes, onions, black beans, etc. Whatever you fancy.


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