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Chipotle chicken chilaquiles recipe

Chipotle chicken chilaquiles recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

One of the many versions of the traditional Mexican breakfast. Mexicans consider this hearty dish to be a good hangover cure!

2 people made this

IngredientsServes: 6

  • vegetable oil
  • 500g corn tortillas, cut in 3cm squares
  • 500g cooked pinto beans
  • 1kg plum tomatoes
  • 3 chipotle chillies in adobo, seeded (or to taste)
  • 3 garlic cloves
  • 250ml double cream
  • 500g cooked and shredded chicken
  • 100g grated Cotija cheese
  • 1 chicken stock cube

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Heat a generous amount of oil in a large frying pan. Fry tortilla squares until lightly brown and crispy. Remove them immediately from hot oil with a slotted spoon as they can burn pretty fast. Spread on a baking tray lined with kitchen paper to remove excess oil.
  2. Heat pinto beans in their cooking liquid in a small saucepan; mash and keep warm.
  3. To prepare the sauce, cook tomatoes in boiling water until tender, about 5 minutes. Let tomatoes cool slightly, then peel and place in a blender with with chillies, garlic, 125ml cream and salt to taste. Pour sauce into a clean large frying pan and simmer for 5 minutes for flavours to blend.
  4. Stir in shredded chicken and cook for another 5 minutes. Add the fried tortilla squares, coating them completely with the sauce; cook 1 more minute.
  5. Serve immediately with a side of mashed beans. Garnish chilaquiles with the remaining ream and Cotija cheese.

Cotija:

If you can't find cotija cheese, try using grated Pecorino Romano.

Chipotle chiles in adobo:

Chipotle chiles in adobo are sold in tins so you can buy them in bulk. They are dried chipotle chilli peppers in a sauce. They add heat and a smoked flavour to your Mexican dishes. They are available online and in Mexican grocers.

Note:

Thin tortilla chips won't work for this recipe: they will absorb all the sauce and fall apart. You can use store bought tortilla chips, as long as they have been made with thick corn tortillas.

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Reviews & ratingsAverage global rating:(7)


  • 10 (6 inch) corn tortillas, cut into 1-inch strips
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can Campbell's® Condensed Tomato, Chipotle & Olive Oil Soup
  • 1 cup water
  • 2 cups shredded cooked chicken
  • ¼ teaspoon freshly cracked black pepper
  • 1 cup shredded Monterey Jack cheese or crumbled queso fresco
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 wedges lime

Heat the oven to 350 degrees F. Arrange the tortilla strips on 2 baking sheets.

Bake for 10 minutes or until the tortilla strips are crisp and lightly browned. Reserve 5 tortilla strips.

Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and oregano and cook for 2 minutes, stirring occasionally. Add the garlic and cook and stir for 1 minute.

Stir in the soup and water and heat to a boil. Reduce the heat to medium. Cook, uncovered, for 5 minutes. Stir in the chicken and black pepper and cook until the mixture is hot and bubbling.

Stir in the remaining tortilla strips and cook until the mixture is hot. Remove the skillet from the heat. Sprinkle the chicken mixture with the cheese. Top with the reserved tortilla strips and the cilantro, if desired. Serve with the lime wedges.


Recipe Summary

  • 1 (28 ounce) can whole peeled tomatoes, drained
  • 2 chipotle chiles in adobo sauce, or more to taste
  • 1 ½ tablespoons vegetable oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 ½ cups chicken broth
  • 1 dash roasted ground cumin
  • 1 dash dried oregano
  • salt and ground black pepper to taste
  • 1 (16 ounce) package tortilla chips
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 5 ounces crumbled cotija cheese
  • 1 whole cooked chicken, deboned and shredded
  • ⅔ cup chopped green onions, divided
  • 1 cup chopped cilantro, divided
  • 1 (8 ounce) carton sour cream, divided

Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.

Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.

Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt let simmer until mixture thickens. Remove from heat.

Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.

Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.

Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.


Chipotle Chicken Chilaquiles

Chipotle Chicken Chilaquiles is on the menu today! Chilaquiles are a traditional Mexican dish made with tortillas simmered in sauce until soft, with meats, cheeses, and garnishes on top. It’s often served for lunch and dinner, and even for breakfast. In fact, the first time I had it at a local cantina they put a sunny side up egg on top. No matter which meal you serve it at, it’s just delicious — I guess you really can’t go wrong with tortilla chips, spicy sauce, and cheese?!

We love and eat a lot of Mexican food over here, and so I love experimenting with recipes and recreating dishes I tried at restaurants that have become tasty staples at home. This Chipotle Chicken Chilaquiles is my own interpretation, a skillet version made quick and easy. It’s so simple to put together with store-bought rotisserie chicken, but you can also use poached and shredded chicken breast.

I love how the different components of the dish can be made ahead of time and then when dinner comes around, all I have to do is assemble them together. This is truly a comforting, satisfying one-dish meal, guaranteed to become a mainstay!

This dish is bursting with bold, authentic flavor thanks to La Vaquita® Queso Fresco found in the cheese section of Walmart. Hand wrapped in Texas, La Vaquita® cheese represents traditions handed down through generations of Mexican homestead cheese makers, and helps define how Hispanic cuisine is enjoyed in Texas.

Queso fresco crumbled on top for a delicious Mexican flair!

Be sure to grab this Ibotta offer. What are your favorite Mexican-inspired recipes? Make sure to visit La Vaquita® on Facebook as well.


Recipe of the Week: Chipotle and Shredded-Chicken Chilaquiles

Food Network host Marcela Valladolid has a new book called "Casa Marcela: Recipes and Food Stories of My Life in the Californias" that is packed with helpful tutorials for Mexican-American basics that you'll be serving for years to come.

Migas might be more well-known in Austin, but if you swap salsa for the eggs, you’ll make chilaquiles, a close cousin. With both dishes, the key is to crisp up the tortillas without burning them. This recipe calls for roasting the chicken and the tomatoes for the sauce together, but you could use a store-bought salsa and pre-cooked chicken breasts if you’re just getting started.

Chipotle and Shredded-Chicken Chilaquiles

2 pounds Roma tomatoes, halved

3 tablespoons extra-virgin olive oil

4 teaspoons salt, plus more to taste

2 boneless, skinless chicken breasts (about 6 ounces each)

Freshly ground black pepper

1/2 cup low-sodium chicken broth

1 canned chipotle chili in adobo sauce plus 1 tablespoon of the sauce

10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)

1/2 cup crumbled cotija cheese

2 thin slices onion, separated into rings

1/2 cup Mexican crema, crème fraiche, or sour cream

1/4 cup chopped fresh cilantro leaves, for garnish

Heat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Place the tomatoes, onion halves and garlic on half of the prepared baking sheet, drizzle with 2 tablespoons of the olive oil, and season with 2 teaspoons of the salt. Toss to combine. Place the chicken breasts on the other half of the same pan, drizzle with the remaining 1 tablespoon olive oil, and season with the remaining 2 teaspoons salt and some pepper. Roast until the tomatoes are slightly charred and the chicken is cooked through, about 45 minutes. Remove from the oven and let cool.

When cool enough to handle, peel the garlic. Transfer the tomatoes, onion and peeled garlic to a blender and add the chicken broth, chipotle chili and adobo sauce. Blend until smooth, about 1 minute. Taste and adjust the seasonings with salt and pepper.

After letting them cool for a bit, place the chicken breasts on a work surface and shred, using two forks or your fingers, into 1-inch pieces.

Meanwhile, pour the vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortilla pieces, working in two or three batches, and cook until lightly browned on both sides and crisp, about 3 minutes per side. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

In the same pan, bring the salsa from the blender to a simmer over low heat. Add the shredded chicken and fried tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper to taste.

Divide the mixture among four individual dishes. Top with the cheese and onion. Drizzle with the crema, sprinkle with some chopped fresh cilantro, and serve immediately. Serves 4.


Mexican chipotle chicken casserole

I’m really excited about this Mexican chipotle chicken casserole for two reasons. Because – Mexican food! And secondly, it’s the first recipe in a series of dishes that showcase the versatility of molasses sugars in savoury foods. Over the next couple of weeks I’ll be partnering with Natura Sugars. Their range of unrefined sugars are completely special.

While we’re all familiar with sugar in baking, it’s also common to some of the world’s most popular meat dishes. Think succulent Karoo lamb with stewed Cape peaches or an authentic Durban curry with a spoonful of mango chutney. Asian cuisine hinges on a fiery heat counter-balanced with a sugary tempering, while pomegranate molasses adds a tart depth to many Middle Eastern salads and roast meats.

Today we’re going Mexican. The flavours are bold and gutsy. The most important consideration when combining savoury and sweet is the subtle balance of flavours. This Mexican casserole has it covered. Here’s what you can except:

  • Earthy spices – coriander, cumin and paprika
  • Heat – chipotle paste, red chilli flakes and fresh chillies for heat seekers
  • 80% chocolate – adding dark, smouldering cocoa notes
  • Natura Sugars muscovado sugar – our all-important ‘sweet balance’

My latest discovery is this range of Natura Sugars . I love the treacly flavour and sandy texture of these unbleached sugars. Over the past several weeks I’ve baked trays of cookies, confectionery and cakes using Natura’s Sugars and I cannot wait to share a couple of them with you.

Back to the chicken. For sides, patatas bravas and chunky guacamole are excellent options. Tortillas are also a good vehicle here. I shred the chicken, pile it into the warm tortillas or taco shells, if you like, add some cos lettuce, grated cheddar cheese and fresh avo wedges. It casual comfort food that’ll have everyone their fingers.


Chipotle Lime Chilaquiles

INGREDIENTS

  • ▢ 2 ears corn
  • ▢ 2 tbsp extra virgin olive oil
  • ▢ 1/4 thinly sliced red onion
  • ▢ 2 minced garlic cloves
  • ▢ 1 zucchini, halved lengthwise and thinly sliced
  • ▢ 2 1/2 cups crushed tomatoes
  • ▢ 3 chipotle peppers in adobe sauce
  • ▢ 1 cup chicken stock
  • ▢ 2 limes, zested and juiced
  • ▢ 6 ounces (thick) tortilla chips
  • ▢ salt and pepper to taste

Garnishes

  • ▢ 1/2 cup queso fresco
  • ▢ 1/4 cup chopped cilantro
  • ▢ 1/2 avocado, thinly sliced
  • ▢ 1 lime, cut into wedges

INSTRUCTIONS

About Teri Lyn Fisher

Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI


Related Video

Let the tortillas be stale, or leave the package out overnight. Then when you fry the pieces, they'll get chewy and won't absorb as much oil. And that's traditional.

I'm mexican and actually that is almost how my mother used to make chilaquiles.I added shredded chicken breast, next time I'm going to try fried eggs. My husband loved the sauce. Excellente dish )

Just some feedback for the cooks out there. I've sampled chilaquiles in many different states in Mexico and they vary widely. I've had chilaquiles with and without eggs, with red tomato sauce and others with green sauces, and some with chicken and even string cheese. Many different and delicous variations exist and they are all "authentic."

This recipes gives a nice, relatively quick but tasty sauce, which is very similar to a the chilaquiles made by a friend who is from Jalisco state. She makes hers with eggs and chorizo as well, so I think that chilaquiles is one of those dishes that varies according to region and what the cook has on hand. Her mother has made it for me in the past with salsa verde, eggs and chicken, so it really is a versatile dish. I am not Mexican though, so I wouldn't presume to say which is "traditional" or "authentic". If you want to add eggs, scramble some in a bowl (4-6, depending on how many people) and add to the skillet after the tortillas have been added to the sauce. Make sure the tortillas have soaked up most of the sauce--you want the pan a little dry so the eggs can cook, so maybe remove some of the excess sauce if it looks like too much. Then just stir until the eggs are sufficiently cooked. One of my favorite breakfasts!

Is it just me, but I don't see where there are eggs in this recipe?

AWESOME dish- I had it without the eggs, like the recipe says, and the next morning I served eggs over it for brunch. (The recipe for the chipotle sauce yields 7 cups, so I had leftover sauce to use for an easy brunch!) There's so much flavor in this dish- definitely a keeper! The only problem was that we couldn't stop eating it!

I also had this dish for breakfast while in mexico and was happy to have a food memory to recreate at home. Very tasy. (just to add my two cents the chilaquiles I had in Mexico had no eggs).

This is exactly why I love the constant comment section of this site! This is a great recipe. To recap some of the previous sentiments - the chipotle sauce is a different recipe. Click on "Chipotle Sauce" and you will get that recipe. TRADITIONAL Chilaquiles (you know, from Mexico, where they come from?) are not made with eggs, meat, or anything else. They are tortillas in sauce with some nice queso over the top of them. Thanks, epicurious, for posting a great recipe for chilaquiles. For everyone else out there who wants eggs, or cheese on these, cook it as it's written, and put them over the top. This ain't rocket science, people!

This is a great dish. I made the chipotle sauce the day before and put it in the fridge, and then it was simple to fry the tortillas, heat the sauce and assemble the dish. The only other thing I did differently was to puree the chipotle sauce with my immersion blender, rather than the big blender the recipe called for, which worked just fine. It's really delicious. You won't regret making it.

YUM. Just like the chilaquiles I had in Mexico City!! But I think it's a real shame that the prominent Mexican chef who contributed this recipe to Bon Appetite didn't check with reviewers on this site to find out that chilaquiles are supposed to have eggs in them. Actually, I find a lot of this on Epicurious. If only chefs would learn to listen to people who don't know anything about what they're writing about or who rate recipes without making them or completely change all the ingredients and then complain that the recipes don't work. Oh well.

The real Mexican chilaquiles are without eggs!! The chilaquiles must be very "picosos". The fried tortilla whit eggs call "Migas con Huevo". And one more tihing, where is the chipotle, don't see it anywere??

Chilaquiles don't have eggs. San antonio is the home of Tex- Mex food. The pan fried tortillas with eggs are called migas. This dish is a a way to use up stale tortillas.

I'm glad I finally read the previous comments as I spent quite a while trying to figure out why the sauce would be called "chipotle sauce". Definately a confusing way to post the recipe

Great recipe for chilaquiles with out the eggs.

Well, I suppose if you like soggy chips this would be the recipe for you. When I think of CHILAQUILES there is usually eggs in the dish to make it a bit more substantial. the sauce was good but it was basically soggy chips with cream. sorry but I would not make it again.

I agree with Carla. I am also confused. In San Antonio restaurants, if it says chilaquiles it means a dish with fried torillas and egg. Is this not the same thing?

Just a note, if you don't want to fry the tortillas you can bake them until they are crispy. I do it all the time with regular chilaquiles, so I can't imagine that it won't go well with this recipe. Saludos!

I just realized that the "chipotle sauce" in the recipe above is a link to a recipe for chipotle sauce. However, I maintain that the writing of this recipe is not on par with your usual effort, and it is confusing. Maybe the link color could be more intense. Its underlining made me think it was a heading. Maybe recipes should be whole or complete as printed . especially when, as in this case, the linked ingredient is the main feature.

To the reviewer in Chicago. the recipe for the chipotle sauce is a LINK. So, if you click on the word, it will take you to the recipe for the sauce and the rest will make sense and fall into place.

I was thrilled to find this receipe as I have just returned from Zijautanejo and had this every day for breakfast. Even more thrilling it gives me chance to use the Los Chileros chipotles in my pantry.

I had something like this in Acapulco at the Hotel Las Brisas. I was excited to find this recipe. It took alittle time to prepare- frying tortillas is a bit messy but the effort was worth it- my family loved it. I added some shredded roast chicken. Great Mexican comfort food.


Spicy Chipotle Chilaquiles Recipe

Spicy Chipotle Chilaquiles are a traditional Mexican dish made with tortilla chips (or fried stale tortillas) cooked in a green chile sauce and topped with cheese. They are traditionally eaten for breakfast in Mexico with fried eggs on top. There are many variations in making chilaquiles, just like burritos and enchiladas. Some versions are topped with tomato sauce, fried egg, and/or a piece of chicken or beef. This version is my favorite. It has a lot of zesty flavors and also is a good way to use the last few cups of tortilla chips left in the bag.

This delicious Spicy Chilaquile recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

  • 2 whole chicken breasts, boneless and skinless
  • 1 cup chicken stock or broth (purchased or homemade)
  • 1 stalk celery, cut in half
  • 4 green onions, cut in half
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 (14-ounce) can fire-roasted crushed tomatoes with juice
  • 1 Chipotle Chile in Adobo*
  • 1 tablespoon vegetable oil
  • 1/4 cup white onion, chopped
  • 3 whole garlic cloves
  • 1/2 teaspoon Mexican oregano
  • About 2 cups large tortilla chips
  • 1/4 cup red onion, chopped
  • 1 1/2 cups (total) sharp cheddar and Monterey Jack cheese, shredded
  • Sour cream
  • 1/4 cup cilantro leaves, finely-chopped

In a medium-size pot over medium-high heat, add the chicken breasts, chicken stock/broth, celery, green onions, garlic powder, and salt bring just to a boil. Reduce heat to medium-low and let simmer, approximately 20 to 25 minutes, or until you are able to easily shred the chicken using two forks. Remove the cooked chicken breast from the stock to a cutting board. Using two forks, shred the chicken, and set aside.

Strain the solids (vegetables) from the hot stock and discard. Set the strained stock aside.

Using your food processor or blender, place the tomatoes, and chipotle chile with adobo puree until smooth set aside.

In a large frying pan, heat the vegetable oil until hot. Add the white onions and sautuntil almost soft. Add garlic and oregano and cook an additional 1 minute or until the garlic and oregano are fragrant. Pour in the tomato/chile mixture and the strained chicken stock simmer approximately 5 minutes, stirring, until slightly thickened. Taste and add additional salt if desired. Remove from heat.

To serve: Place tortilla chips on pre-warmed individual rimmed serving plates or bowls. Pour sauce over the top of the chips, making sure to coat the chips well. Top with some shredded chicken, chopped red onion, and cheese. Dollop some sour cream over the top and sprinkle with cilantro.

* Chiles in Adobo are smoked jalapeno chile peppers in a spicy tomato sauce, which is sometimes call abobo sauce. They come in a can and are found in the Mexican section of your grocery store.

Freezing chipotle chiles: As most recipes call for using only 1 or 2 of these peppers at a time, freezing the chiles is a good way to store them for future use. To freeze, after you open the can, remove the individual smoked peppers with some of the Adobo sauce. Place each pepper in a section of an ice cube tray sprayed with non-stick spray. Place in your freezer and let freeze. Once frozen, remove tray, and place each frozen section in a resealable plastic freeze bag.