Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any kind of meat to make the ideal topping for tortilla chips. Here, chipotle, chicken, and cilantro meld in this filling Mexican favorite.
4 bone-in chicken breast halves (about 2 1/2 pounds), skinned
1 1/2 cups chopped red onion
1 1/4 cups chopped red bell pepper
1 1/4 cups chopped green bell pepper
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
2 tablespoons chopped chipotle chile, canned in adobo sauce
This was good if you like chicken. My husband liked it, I thought it was okay. Avocado chunks would have improved it significantly, I think. Reminded me more of tortilla soup than the rich delicious dish that I associate with "chilaquiles." It wasn't bad, but I don't know that I'd go out of my way to make it again. I would give it a 2 1/2 rating if I could...
3 1/2 stars. It is almost a chili but more brothy. Good flavors with the right amount of spice. We subbed shredded cheddar for the queso. Served with side salads and cubed ripe avocado. Left overs were great the next day too.
It might be pleasing to a lot of folks but this recipe is not even close to how chilaquiles are prepared. Not even close. For starters the tortilla chips are leftover tortillas or some specially dried, cut into triangles. The dried tortilla chips are then lightly toasted in very little oil, then in a larger pan the prepared salsa is gurgling. Join the tortilla chips into the salsa and cook until the tortillas have reconstituted and are just lightly chewy, not soggy or mushy ( although many do prefer them this way) and they certainly are not crunchy as the chips have absorbed the delicious salsa, serve hot with a dollop of sour cream. I'll leave the preparation of the salsa in which the tortilla chip cook, to the individual as there are so many ways of doing it.
Made this tonight and just used boneless, skinless chicken breasts because I didn't want to deal with the bones. I also didn't have chipotle in adobo, so I used some smoked paprika to give it that smoky taste. This is a fabulous recipe and will definitely make it again!
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