Friday, April 13, 2012

Chicken Chilaquiles

If time allows, this will be my use of "chiles" this week! And, it did, although I forgot to take a picture of the finished product. Everyone loved it at work and wants the recipe.

Chicken Chilaquiles
serves 8

1 Tbsp vegetable oil
1 (16-ounce) package of corn tostadas, crumbled coarsely
1 large yellow onion, finely diced
1 teaspoon ground cumin
1 1/2 teaspoon oregano, preferably Mexican
1 3/4 cup chicken stock
4 cups (about 12 ounces) shredded cooked chicken
6 ounces Chihuahua cheese, grated or Quesadilla cheese(Monterey Jack can be substituted)
2 3/4 cups Roasted Tomatillo Salsa (recipe follows)

Mexican crema or sour cream
Queso fresco
Chopped cilantro

Preheat oven to 375º F.

Preheat 1 Tbsp. vegetable oil in skillet. Add the onion to the oil and sauté until softened, about 5-7 minutes.  Add the cumin and oregano and sauté another minute.  Add the stock and bring the mixture to a simmer, stirring occasionally, until the liquid is reduced to 2/3 cup, about 10 minutes.  Add the chicken and 2 3/4 cups of the salsa and bring the mixture to a boil.

Remove from the heat and transfer the mixture to a large bowl.  Add the cheese and tortilla strips and toss to combine.  Transfer the mixture to a shallow 2-quart baking dish. Bake uncovered until the top is golden brown, about 15-20 minutes.

Serve with crema, crumbled queso fresco, chopped cilantro, and remaining salsa.  Enjoy!

Roasted Tomatillo and Poblano Salsa
makes about 5-6 cups

*The salsa can be made up to 1 day ahead and refrigerated, covered

2 medium white onions, quartered
2 large poblano peppers, seeded, cut in pieces
10 tomatillos (about 2 pounds), husked and washed, quartered
1-2 jalapeños (optional) seeded, cut in half
4 large garlic cloves, whole
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste

Preheat the oven to 400 degrees and position an oven rack in the center position.  .  Bake the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides.  Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos.    Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky.  Add the cilantro and lime juice and pulse until almost smooth.  Season generously with salt to taste.


  1. Paula, this just looks amazing, I really want to make it! Thank you so much for all your great blog posts.


  2. Francie, it was delicious...another shortcut would be to use rotisserie chicken for the shredded chicken, I love using it in many different recipes!

    Paula :)