Recipes and Cooking Chipotle Chicken Chilaquiles 3.0 (2) Stale tortillas absorb less oil and stay crisper, so if you're using fresh, make sure to let them set out in open air overnight before beginning to assemble the rest of the chicken chilaquiles. By Marcela Valladolid Marcela Valladolid Website Marcela Valladolid is a food expert who notably has spent over two decades working as a professional chef. A formally trained French pastry chef, Marcela first began her career working as a Food Editor for Bon Appétit magazine, and with the production of a food TV show called "Relatos con Sabor" with Discovery Channel. Eventually, Marcela began working for Food Network, hosting the TV show "Mexico Made Easy" before creating her own brand, Casa Marcela, with her sister, Carina Valladolid. She is the author of five books: Fresh Mexico, Mexico Made Easy, Casa Marcela, Fiestas: Tidbits, Margaritas & More, and Cocinando on Cook Street. Marcela continues to contribute to magazines such as Better Homes & Gardens, People, and Food and Wine magazines, among others. Learn about BHG's Editorial Process Published on March 16, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 45 mins Total Time: 1 hrs 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 10 corn tortillas 2 pound roma tomatoes, halved 3 tablespoon extra-virgin olive oil 4 teaspoon salt, plus more to taste 2 skinless, boneless chicken breast halves (about 6 oz. each) 1 white onion, halved 3 garlic cloves, unpeeled Freshly ground black pepper ½ cup low-sodium chicken broth 1 canned chipotle chile in adobo sauce plus 1 Tbsp. sauce ⅓ cup vegetable oil ½ cup crumbled Cotija or queso fresco cheese 2 thin slices white onion, separated into rings ½ cup Mexican crema, crème fraîche, or sour cream ¼ cup chopped fresh cilantro leaves Directions For stale tortillas: Cut each tortilla into eighths. Spread on a baking sheet. Leave out overnight. For salsa: Preheat oven to 400°F. Line two baking sheets with foil. Place tomatoes on one pan; drizzle with 2 Tbsp. olive oil and season with 2 tsp. salt. Toss to combine. Place chicken breasts, onion, and garlic on other pan. Drizzle with remaining olive oil; season with 2 tsp. salt and freshly ground black pepper. Roast until chicken is cooked through (165°F), 30 minutes, and tomatoes are slightly charred, 45 minutes. Remove from oven; let cool When cool enough to handle, peel garlic. Transfer tomatoes, onion, and garlic to a blender; add chicken broth, chipotle chile, and adobo sauce. Blend until smooth, 1 minute. Season salsa to taste with salt and black pepper. Using two forks or your fingers, shred chicken into 1-inch stringlike pieces. Meanwhile, in a large sauté pan heat vegetable oil over medium heat. Cook tortilla pieces in hot oil, working in two or three batches, until lightly browned on both sides and crisp, about 3 minutes each side. Drain on paper towels; discard remaining oil. Wipe pan clean with a paper towel. In same pan add salsa; simmer over low heat. Add shredded chicken and fried tortillas; cook until tortillas are soft but not mushy, about 5 minutes. Season to taste with salt and black pepper. Spoon mixture onto a platter. Top with cheese and onion. Drizzle with Mexican crema; sprinkle with cilantro. Serve immediately. Rate it Print Nutrition Facts (per serving) 362 Calories 19g Fat 28g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 362 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 65mg 22% Sodium 1928mg 84% Total Carbohydrate 28g 10% Total Sugars 8g Protein 18g Vitamin C 23.8mg 119% Calcium 129mg 10% Iron 1.5mg 8% Potassium 631mg 13% Folate, total 35.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.