Chicken Chilaquiles

What do you do when you don't know if you should make chicken tacos or chicken tortillas?  You do the most sensible thing and make Chicken Chilaquiles.  If you're not familiar with chilaquiles, it is typically fried tortillas topped with a green or red sauce then simmered to break down the tortillas.  Chicken can be added, but isn't always the case.  You can top it with queso fresca & crema and refried beans.

In my rendition of chilaquiles, I've used corn tortillas (no frying), a simple green sauce with chicken & cheese.  This is one of those so easy, yet so good--you'll wonder why you've been making tacos or enchiladas this whole time.  I didn't make mine very spicy as I only had one can of puree green chilis and who would've known that the salsa in the fridge was moldy (it was Organic--I blame it on that).  You can easily make it spicier by adding jalapenos, chili flakes or some other tongue burning inducer during the sauce stage.

We ate this & drank Strawberry Margaritas for Cinco de Mayo, because I didn't want to make anything too complicated.   If that's you--then enlist in this quick.  Plus, you could easily buy a rotisserie chicken to save on time.

Chicken Chilaquiles (printable version)

I used a can of pureed green chilis from Trader Joe's, which you can add more than one can to make the dish more spicy.


2 Tb canola oil
1 onion, sliced
2 Tb kosher salt
3 - 4 cups water
1 can green chilis
2 cups shredded mozzarella cheese, plus additional for topping
3 cups chicken, pulled off fashion (I roasted a chicken, pulled off the chicken & used some breast, thigh & drumsticks)
10 corn tortillas

**Toppings: sliced radishes, fresh chopped cilantro, sour cream, shredded cheese, lime

Directions: Put the canola oil in a dutch oven or large pot.  Heat the oil over medium heat.  Add the sliced onions to the pot until nicely browned.  Add the can of green chilis & 3 cups of water until it hits a roaring boil.  Add the sliced corn tortillas & shredded cheese.  Stir & thoroughly mix. Allow to cook for about 2 minutes, then add the chicken.  You will want to stir occasionally so it doesn't stick to the bottom.  The chilaquiles will thicken, the cheese will melt, & the liquid will soak into the tortillas & soften them.  Serve once most of the liquid has been absorbed.  Top with cilantro, radishes, shredded cheese, sour cream & squeeze of lime.