Chipotle Chicken Chilaquiles

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.

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  • Makes: 6 servings
  • Hands On: 45 mins
  • Total Time: 1 hr 45 mins plus overnight

Chipotle Chicken Chilaquiles

Directions

  1. For stale tortillas: Cut each tortilla into eighths. Spread on a baking sheet. Leave out overnight.
  2. For salsa: Preheat oven to 400 degrees 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 degrees F), 30 minutes, and tomatoes are slightly charred, 45 minutes. Remove from oven; let cool
  3. 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.
  4. Using two forks or your fingers, shred chicken into 1-inch stringlike pieces.
  5. Meanwhile, in a large saute 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.
  6. 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.
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Nutrition Facts (Chipotle Chicken Chilaquiles)

  • Per serving:
  • 362 kcal ,
  • 19 g fat
  • (5 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 65 mg chol. ,
  • 1928 mg sodium ,
  • 28 g carb. ,
  • 5 g fiber ,
  • 8 g sugar ,
  • 18 g pro.
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