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Shredded Chicken Chilaquiles
Created by: Howcan Team
Ingredients
- 2 cups of shredded chicken
- 10 corn tortillas, cut into triangles
- 1 cup of red salsa
- 1/2 cup of chicken broth
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1/2 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
- 1/4 cup of sour cream
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the corn tortilla triangles to the skillet and cook until they are crispy and golden brown, about 5-7 minutes.
- Pour in the red salsa and chicken broth, and bring to a simmer.
- Add the shredded chicken to the skillet and stir to combine with the salsa and tortillas. Cook for an additional 5 minutes, until the chicken is heated through.
- Season with salt and pepper to taste.
- Divide the chilaquiles onto serving plates and top with crumbled queso fresco, chopped cilantro, and a dollop of sour cream.
- Serve immediately and enjoy!
Chilaquiles, a traditional Mexican dish, has a rich history dating back to the ancient Aztecs. This flavorful dish consists of fried tortilla strips simmered in a tantalizing salsa, topped with shredded chicken, and garnished with crema, queso fresco, and onions. Renowned chefs like Diana Kennedy and Rick Bayless have popularized this dish, with variations found in regions across Mexico. The best version of this dish can be found in Mexico City, where the tortillas are fried to perfection and the salsa is made with a blend of tomatoes, chilies, and spices. The key to perfect chilaquiles lies in the quality of the salsa and the tenderness of the shredded chicken. Whether enjoyed for breakfast or dinner, chilaquiles with shredded chicken is a true delight for the senses.
40 min
4
450 calories
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