Serves 4
22 min
Chicken Chilaquiles
Recipe GLPR41068b2360a5bc
A vibrant and satisfying Mexican-inspired dish featuring tender shredded chicken in a rich chipotle-tomato sauce, served over crispy tortilla chips. This quick skillet meal is finished with cool sour cream, fresh cilantro, and crumbly queso fresco for a perfect balance of smoky, creamy, and fresh flavors. Ready in under 25 minutes, it's ideal for lunch or dinner.
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Ingredients
1 tablespoon olive oil
4 garlic cloves, minced
1 (28-ounce) can diced tomatoes, with their liquid
2 chipotle chiles in adobo, finely chopped
1 tablespoon adobo sauce (from the chipotle can)
1 cup water
Coarse salt, to taste
3 cups cooked, shredded chicken (about 1 pound)
1/2 cup fresh cilantro leaves, chopped
4 cups tortilla chips (corn-based for gluten-free)
1/4 cup sour cream
1/4 cup crumbled queso fresco
Fresh cilantro sprigs, for garnish
Directions
Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook, stirring occasionally, until fragrant and the oil shimmers around the garlic, about 1 to 2 minutes. Do not allow the garlic to brown.
Pour in the canned diced tomatoes with their liquid, the chopped chipotle chiles, and the adobo sauce. Stir to combine, then add the water. Bring the mixture to a boil, stirring occasionally.
Once boiling, season the sauce generously with coarse salt to taste. Reduce the heat to medium and allow the sauce to simmer actively, stirring from time to time, until it thickens slightly, about 6 to 8 minutes.
Add the shredded cooked chicken to the sauce and stir well. Continue cooking until the chicken is heated through, approximately 1 minute.
Remove the saucepan from the heat. Gently fold in the chopped cilantro, stirring to distribute evenly throughout the sauce.
Divide the tortilla chips evenly among four shallow serving bowls. Pour the hot chicken and sauce mixture over the chips.
Top each bowl with a dollop of sour cream, a sprinkle of crumbled queso fresco, and a few fresh cilantro sprigs. Serve immediately while the chips are still crisp and the sauce is hot.
