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
And that's it! Super simple.
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.
Step 3: Simmering and Adding the Chicken
Once 10 minutes is up, give it a taste. I added in a pinch of salt at this point.
Now stir in the cooked chicken and allow it to cook for a few minutes more, or until the chicken is warmed through.