I haven’t met many people that don’t enjoy a hearty Mexican dish. When Josh and I traveled to Mexico last March we ate chilaquiles every morning for breakfast. Although it’s commonly even for breakfast topped with an egg, I love it for any meal! It’s so comforting and it’s one of the easiest meals you can make.
Chicken Chilaquiles
Serves 4
Sauce:
1 28-ounce can whole peeled tomatoes
3 jalapeños, sliced
1/2 yellow onion, diced
2 cloves garlic, chopped
Salt, to taste
Chilaquiles:
1 tablespoon olive oil
1 cup chicken broth
7 ounces tortilla chips
1 cup shredded chicken
Salt and pepper, to taste
Toppings (optional):
Queso fresco (Mexican crumbly cheese – similar to feta, but less salty)
Sliced yellow onion
Light sour cream
Fresh cilantro
Lime wedges
Method:
1. Place the tomatoes, jalapeños, onion and garlic in a food processor and blend until smooth. Season with salt.
2. Heat olive oil in a large skillet over medium heat and pour the tomato sauce and chicken broth in. Cook until the sauce starts to bubble.
3. Add the tortilla chips and stir until the chips start to soften.
And that’s it!
