Chicken Chilaquiles con Salsa
Chilaquiles quickly become a favorite with most anyone who tries them. They are not as common in the United States as in Mexico, having originated in Central ad Southern Mexico, particularly the Yucatan. The Mayans have such a knack with them, and this recipe is from the very successful Melia Mayan hotel in Cozumel where we conducted a class on the Spanish influences on southwestern cuisine. Chiles in the salsa increase the healthful aspects of the dish. More chiles, red or green, can be added for increased zip and health!
Cooking Time15 min
Total Timeunder 1 hour
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCheesy, Hot & Spicy, Meaty, Savory
- Nonstick oil spray
- 8 corn tortillas
- 1 pound chicken breasts, approximately
- 1 cup tomato-based salsa
- 1½ cups chicken broth
- ¼ cup crumbled asadero, feta, or grated Jack cheese
- ¼ cup low- or nonfat sour cream, plus 4 teaspoons for garnish (optional)
Preheat the oven to 350 degrees F. Spray a 2-quart baking dish (8x8-inch, 9-inch round, or 10-inch oblong) with nonstick oil spray. Cut the tortillas into sixths and place in the dish in an even layer.
Cook the chicken breasts covered in ½ cup of the broth in a saucepan on the stove for 6 to 8 minutes. Allow the chicken to cool. Shred the chicken and arrange over the tortillas. Top with the salsa, broth, and cheese. Add 4 teaspoons of sour cream, if desired, and bake until bubbly and heated through. Serve hot. Garnish each serving with a dollop of sour cream, if desired.
2006 Jane Butel
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