Chicken Chilaquiles – A Traditional Mexican Dish
Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . . but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!
- 2 large boneless skinless chicken breasts
- 2 cups chicken broth
- 2 cups enchilada sauce (red or green) Good brands: El Paso or Las Palmas
- 6 cups tortilla chips (regular, not flavored)
- 10 large eggs
- 1 cup milk
- 1½ cups Mexican Style cheese, shredded
- 1 can Ortega® jalapenos
- 1 small to medium red or white onion, chopped
- 2 tablespoons vegetable oil (or cooking spray)
- 1 teaspoon salt
- Sour cream for topping (optional)
- 1 whole avocado, peeled and mashed with salt and pepper to taste
- In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
- Boil the chicken breasts until cooked through ~ 30 minutes.
- Remove the chicken from the sauce and shred with a fork or break into small pieces.
- Set chicken aside
- Preheat the oven to 400F
- Whisk eggs and milk together, add cheese
- In a pan large enough to hold all the ingredients, sauté onion in oil
- Add salt and jalapenos (optional)
- Cook and stir for a few minutes.
- Add the egg mixture and thicken for a minute or so
- In a large bag, add chips and remaining enchilada sauce
- Shake until sauce has coated the chips
- Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
- Mix in the shredded chicken
- Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
- Bake for 10 minutes to finish cooking egg and melt the cheese
- Serve immediately