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