Recipes and Links

Chilaquiles-Style Chicken

                                                                

Originally, Chilaquiles were a Nahuatl (Central Mexican) dish served in the morning and using leftover tortillas and salsa from the night before. The recipe is varied for each family or region. They can be served with refried beans, eggs, and guacamole as a side dish, or as in this recipe, a main dish. Barb L.

Serves: 6

Ingredients:

12 corn tortillas

2 Tbsp plus 2 tsp Flying Olive Cilantro and Roasted Onion, Chipotle, or Harissa Extra Virgin Olive Oil, or a Combination (we like ½ Cilantro and Roasted Onion and ½ Chipotle)

1 can (28 oz) canned, diced tomatoes

1 chopped onion (we use a sweet onion, but your choice)

1 seeded and roughly chopped jalapeño, if desired

½ cup cilantro leaves, more for garnish

4 cloves of garlic, roughly chopped

¾ tsp sea or kosher salt

1 cup chicken broth

2 ½ lbs boneless, skinless chicken breasts

For garnish: Lime wedges, sliced scallions, chopped avocado, crumbled Cotija or queso fresca or other cheese of choice, remaining cilantro leaves from above

Directions:

Heat the oven to 425 F.

Cut the corn tortillas in half, then into ½ “ strips. Spread them on a baking sheet and brush them lightly with 2 Tbsp of the Flying Olive EVOO of Choice. Bake 8 minutes, turning once, half-way through.

Meanwhile, add the 2 tsp of remaining Flying Olive EVOO of Choice, tomatoes, onion, jalapeño, cilantro leaves, garlic, and salt to a food processor. Process until the mixture is smooth. Add to a Dutch oven on medium heat on the stove. Stir in the chicken broth and bring to a simmer. Add the chicken breasts and turn heat down to a simmer. Cover and cook for 15-20 minutes until cooked through. Remove the breasts from the sauce and let cool a few minutes. Shred the chicken with two forks and return it to the sauce. Bring the chicken and sauce to a simmer.

Depending on your choice: Add the tortilla strips to the sauce (the traditional way) and add the garnishes preferred OR place the tortilla chips on a plate* and add the chicken and any garnishes desired. Serve.

Inspired by a recipe in Family Circle,  October 2016

Submitted by Chuck and Barb L.

*This is what we like to do as we like our chips crunchy. It also works best if you want to refrigerate or freeze any leftover chicken.