Chicken Chilaquiles

Chicken Chilaquiles

  • 3 chicken thighs, skinless bone-in
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp course salt
  • 1/4 tsp pepper
  • 1 Tbs olive oil
  • 1/2 cup onions, diced
  • 3 cloves garlic, minced
  • 1/2 cup roma tomato, diced, about 3 tomatoes
  • 1 cup mild red salsa
  • 1/2 cup medium green salsa
  • 1/4 cup cilantro, chopped
  • juice from 1/2 a lime
  • 1 chipotle pepper, minced (optional)
  • 4 cups of broken tostadas or tortilla chips, about 3 ounces
  • 2 cups Mexican blend cheese
  • 1/4 cup queso fresco

Pre heat oven to 350 degrees.

Place chicken thighs in a medium sized bowl, drizzle with 1 tablespoon of olive oil.  Season the chicken with cumin, chili powder, salt and pepper.  Give the chicken a good rub and season evenly.

In a hot dutch oven or heavy pot heat 1 tablespoon of olive oil at a medium high heat.   Add onions and garlic to the pot, cook for a few minutes until onions and garlic begin to become translucent.   Add seasoned chicken to the pot, brown evenly on all sides, about 5 - 7 minutes.

Once the chicken is nice and brown add the diced tomatoes, salsas, cilantro and lime juice. (You can also toss in a chipotle pepper if you want to turn up the heat) Stir and bring to a simmer, once it comes to a simmer lower heat to medium and cover.  Cook for about 20 minutes. 

Transfer chicken to plate, remove bones then using two forks shred the chicken.  If it is easier you can wait for chicken to cool and pull the chicken with your fingers.  Return shredded chicken to pot and reheat. 

To assemble: Take 4x4 square pan, start with a layer of half of the tortilla chips, then half of the chicken, followed by 1 cup of cheese Mexican blend cheese and repeat.  You want to finish with chicken and cheese on top, sprinkle with queso fresco. 

Bake in the oven at 350 degrees for 20 minutes.  When done serve immediatly and garnish with chopped cilantro and avocado.

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