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Chilaquiles

Tortillas smothered in salsa, studded with chunks of chicken, and topped with queso fresco make up this traditonal Mexican peasant dish served with a selection of flavorful garnishes. Chilaquiles can be varied almost endlessly--with shredded turkey or beef instead of chicken; with additions like black beans, corn, cooked chorizo, or green chiles; with different salsas; and on and on. This dish is delicious for brunch, but can also be served for dinner or lunch. In Mexico, it's often served for breakfast.

Ingredients

Serves
6
  • 1/2 cup sour cream or creme fraiche
  • 1-2 tablespoons milk
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 teaspoons Glace de Poulet Gold® dissolved in 2 cups hot water
  • 1 3/4 - 2 cups quality prepared red or green salsa
  • 3 cups shredded cooked chicken
  • 16 ounces tortilla chips, coarsely crushed (about 7 cups), divided
  • Salt and ground black pepper
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/2 cup diced avocado
  • 2 radishes, thinly sliced
  • 1/4 cup chopped cilantro
  • Hot sauce

Methods/steps

  1. Preheat the oven to 375 degrees.  In a small bowl, whisk together the sour cream and milk until combined.  Set aside.
  2. Warm the oil in a large, heavy skillet or pot over medium heat.  Add the onion and sauté until it softens, about 5 minutes. Add the garlic and sauté for another minute.
  3. Add the diluted Glace de Poulet Gold® and the salsa and bring the mixture to a simmer.  Add the chicken and cook until heated through, 1-2 minutes.  Add all but 1 cup of the tortilla chips and cook, stirring gently, until they've soaked up enough liquid to be soft, but not mushy.  Season to taste  with salt and pepper, gently folding them in.
  4. Remove the pan from the heat and sprinkle the queso fresco over the tortillas and chicken.  Bake in the oven for 10-12 minutes, until nearly all the liquid has been absorbed.
  5. Serve the chiliquiles topped with the remaining tortilla chips, avocado, radish slices, and cilantro and pass the sour cream and hot sauce at the table.

Additional Tips

Pairing:lager, pilsner, or wheat beer; dry sparkling wine like Cava or sparkling Vinho Verde; Sauvignon Blanc

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Classic French Stocks and Sauces