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Chicken Chilaquiles
- Prep Time 30 min.
- Cook Time -
- Serves 4
Recipe Provided By: Martha Stewart
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1. Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, chopped
- 1 (28 ounce) can whole peeled tomatoes in puree
- 2 canned chipotle chiles in adobo, finely chopped
- 1 tablespoon adobo sauce
- Coarse salt
- 1 (1- 3/4) pound cooked rotisserie chicken, skinned and shredded, carcass discarded
- 1/2 cup lightly packed cilantro leaves, chopped
- 4 cups tortilla chips
- 4 sprigs cilantro, for garnish
- 1/4 cup reduced-fat sour cream
- 1 3/4 ounces feta cheese, crumbled
Nutrition Info
Per Serving
- Calories: 448 kcal
- Carbohydrates: 28 g
- Dietary Fiber: 4 g
- Fat: 22 g
- Protein: 34 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
- Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
- Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
- Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
Yield: 4 servings
3. Still Hungry?
Notes:
Note
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
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Most Helpful Reviews
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Marco
Muneco - November 12, 2007 01:00:08 PM PSTThis is the real deal. not really but better
Fried your own tortillas, cut them whatever way you wanted, put them aside. For the sauce, in a blender put tomatoes or tomatillos with jalapeños, depending on how spicy you wanted, onion, to your taste and garlic. Blend till ready, like a thin salsa. In a deep saucepan, caramelize chopped or sliced onion, about a quarter of a cup, add the sauce and chicken stock and a little cilantro. We in Mexico use an herb call epazote, hard to find here, but you do not need it, while cooking the sauce shred some Queso Fresco. and your chicken, I like to get traditional roast chicken at the grocery store, so I do not have to cook it, with no flavors. When the sauce is boiling and you think is ready? deep the the fried tortillas, let them sit for about 3 minutes or more, I like mi chilaquiles to be kind of crispy. serve on a plate, add the chicken on top, you shreded or crumble Queso fresco, and sour cream. and you are ready.
Enjoy it! How long it takes to cook no more than 30 min14 of 18 found this review helpful.
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not authentic enough -some suggestions
raleja76 - November 12, 2007 08:26:52 AM PST1. make your own chips or buy restuarant style
2. substitute feta cheese with mexican cotija cheese.
3. some coriander and bay leaves will give umf to the chicken.13 of 18 found this review helpful.
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Sounds pretty tasty to me...
threegozelskis - November 12, 2007 02:42:26 PM PSTOK, so can we stop commenting on the title of the recipe and review the recipe itself? I don\'t care much about its authenticity. Is it any good to prepare and eat? Does anyone have any comments along those lines? If so, they would be much more helpful than anything written so far.
7 of 7 found this review helpful.
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get real, folks!
tresbatty - November 12, 2007 01:32:05 PM PSTi live in tucson, arizona -- we\'ve got tons of \'muy autentico\' mexican restaurants here, and plenty of mexican friends. and one thing i can tell you is that chilaquiles are rarely made the same way twice!
this is one of those things that every family and every restaurant makes to their own taste, not an exacting sort of recipe. one of my favorite chilaquiles recipes came from the old "La Suprema" factory where practically every Mexican family in town used to buy their fresh tamale masa every holiday season -- it used La Suprema\'s bagged tortilla chips, AND chopped dill pickles, and it was awesome!
Chilaquiles are often served WITH eggs, or as a breakfast side, but i have yet to hear of a chilaquiles recipe that included eggs.
Please try to keep an open mind and accept that many ethnic recipes can and do vary according to the maker. I\'m a mexican food fanatic, but i\'m no snob -- this recipe sounds pretty tasty to me, and i\'d be more than willing to give it a try, maybe with my own extra touches. i\'m sure it will be great!9 of 15 found this review helpful.
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different salsa
Rosalba - November 12, 2007 04:58:14 PM PSTI would definitely fry my own tortillas, but to add that Umph.... try this salsa:
two handfuls of chile arbol (it looks like a dark burgundy dried up pepper)
Let them sit in water for about an hour then when they are nice and soft, tear them into strip or whatever you need to do to take out the seeds. put this in the blender along with:
a few cloves of garlic, sliced
half an onion
some water (to determine the consistency you want)
a few peanuts
a tad of olive oil
salt
after this mixture has been in the blender, put it into a pot, add a stick or two if cinnamon and let it simmer for 10 minutes... (or until you determine the thickness you want) then add it to a pan with the tortillas (make sure the cinnamon sticks are no longer in there) and
veola..... a version of mexican cooking that is a bit more authentic than the canned stuff and a LOT more taste
hope you like it.5 of 7 found this review helpful.
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