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Chilaquiles recipe

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Picture of chilaquiles recipe
Chilaquiles are so simple and tasty, and a great way to use leftover chicken. :D

Chilaquiles can be made with either red sauce (tomatoes, garlic, chipotles in adobo) or a green sauce (cilantro, green tomatoes, onion, serrano peppers) - I like the red sauce more, so that's the version I'm sharing!

You can also serve chilaquiles in a couple different ways - either spoon the sauce and chicken over fried tortillas or layer it with fried tortillas and cheese and bake. I'm choosing the quicker way of serving them over chips. It takes very little time, tastes amazing and doesn't heat up the kitchen!
 
 
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Step 1: Ingredients:

Picture of ingredients:
  • 2 chicken breasts (poached and shredded) or leftover chicken, shredded
  • 1 28 oz can whole tomatoes in juice
  • 2 chipotle peppers, minced + 1-2 tablespoons of the adobo sauce (this is what you need)
  • 4 cloves of garlic, minced
  • feta or queso fresco
  • tortilla chips
  • cilantro
  • salt
And that's it! Super simple.

If you're poaching breasts for this, here's the way I did it:
  1. Add two chicken breasts to a pot, cover with cold water by a couple inches
  2. Add in a couple good pinches of salt, some pepper and some taco seasoning (here's my recipe!)
  3. Bring up to a boil and then reduce to a simmer. Let it simmer for ten minutes uncovered.
  4. Turn off the heat and cover - let sit for 15-20 minutes.
  5. Remove from the water and let cool for a few minutes and then shred with forks. :)

Step 2: Saute the garlic and add the tomatoes and chipotle peppers

Picture of saute the garlic and add the tomatoes and chipotle peppers
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Heat a little oil over medium heat. Add in the minced garlic and stir around until nice and fragrant, but be careful not to burn it.

Now add in the tomatoes. You'll want to pierce each tomato with your fingers to allow the juice to escape, and then squeeze them in your hands to break them up into smaller pieces. Keep your hands down in the pot or you'll have tomato juice everywhere!

Once the tomatoes are broken up, add in the juice from the can and then add in the minced chipotle peppers and the adobo sauce. Stir well.

audreyobscura4 months ago

DUDE! I used to subsist off of chilaquiles - I would toss everything in a big metal bowl with tongs, and throw a fried egg on top. OMNOMNOM

bobby.gif

Yummilicious!

hunter9994 months ago

Wow, this looks delicious! I'll just have to make it! :-)

fred274 months ago
That looks great, although anything with chipotle in is a winner for me!
Blues Angel4 months ago
This looks delicious. We also make ours with eggs here in Austin! I'm going to n try this in the AM though!
ray3martinez4 months ago
hmmmm...down here in san Antonio its made with eggs?
pjckmen4 months ago

favorites wow!!! delicious

AngryRedhead4 months ago

Stunning and delicious!

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