Chicken Chilaquiles

My husband has informed me that football season officially begins tonight. This means I need to set my lineup, because for the first time ever, I’ve jumped into the proverbial Fantasy Football pool. I don’t even know who my players are or how to set my line up; all I know is that this signals the beginning of a lot more TV-time for my husband.

To me, the beginning of football season really means the start of fall foods and munchies that can be served to a crowd on a crisp Sunday afternoon. When I made this Chicken Chilaquiles, my immediate thought was how perfect it would be for a small get together. The dish, which was inspired by a Cooking Light recipe, is traditionally made with eggs or pulled chicken, and partially stale tortilla chips. I made this with pulled chicken, added cheddar cheese, and topped it off with a drizzle of adobo sauce, tomatoes, cilantro and guacamole. Chilaquiles are essentially baked nachos with sauce, and who doesn’t love the sound of that?!

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Chicken Chilaquiles

What You Need

  • 2 large tomatoes, chopped (I used 2 cups of cherry tomatoes because I had them)
  • 1 or 2 jalapeño peppers, seeded, depending on heat
  • 1 cup vegetable or chicken broth
  • 1/4 teaspoon salt
  • 2 garlic cloves, peeled
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 3 cups tortilla chips
  • 2 boneless, skinless chicken breasts
  • 1/3 cup cheddar cheese
  • Guacamole
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 cup chopped tomatoes
  • Additional sauce for garnish: adobo sauce, taco sauce, salsa

What To Do

  1. Place tomatoes and jalapeño(s) in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
  2. Bring a pot of water to a rolling boil. Add chicken breasts and boil for 20-25 minutes, until fully cooked. Remove chicken from water, and cool. Once the chicken is cool enough to handle, shred chicken into bite-sized pieces. Toss the chicken with enough tomato sauce to lightly coat, about 3/4 cup. Set aside.
  3. Pre-heat oven broiler to high.
  4. Heat a 10-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Add tomato paste to the tomato mixture to thicken the sauce slightly. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
  5. Add chips to pan, and stir to coat with tomato mixture. Once chips are evenly spread out in the pan, distribute shredded chicken on top of the chips. Sprinkle the cheese on top of the chicken. Keep the pan on the stove until the cheese melts. Once the cheese has melted, place the pan under the oven broiler for about 5 minutes, allowing the chips to crisp and brown slightly. Keep an eye on the pan to prevent burning. Remove pan from over and top with adobo sauce, fresh cilantro, chopped tomatoes and guacamole. Serve immediately.

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