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Chilaquiles

If you like hot and spicy, you will love this recipe. All healthy ingredients and an easy to make authentic mexican dish. The sauce is made with broiled tomatillos and serreno peppers, broth and various spices then blended in a blender. Low in fat and cholesterol.

Ingredients

  • 2 chicken breasts boiled and shredded
  • 5 tomatillos
  • 4 serreno peppers
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1 tsp no salt chicken grilling spice (I used Mrs Dash brand)
  • 10 corn tortillas
  • Small handful of chopped fresh cilantro
  • 1/2 cup sliced white onion
  • 2 minced garlic cloves
  • 1 can low sodium beef broth
  • Queso Fresco cheese to liking
  • 1 Avocado optional for topping

Preparation

  • Begin by boiling 2 chicken breasts until no pink is left in centers
  • Remove chicken from water and set to cool
  • When chicken is cooled enough to handle, begin shredding it
  • Set shredded chicken aside
  • Add 1/2 tsp canola or olive oil to a skillet and heat on medium flame.
  • Swirl skillet to distribute oil evenly
  • Add sliced onions
  • Add garlic cloves (I did not peal or chopped my garlic as of yet. I like to heat it first then it peals very easy) You can do it this way or peal and mince yours first)
  • Cook until onions are browning
  • Remove garlic from skillet and set aside to cool if you have not peeled and chopped it yet
  • Remove onions from skillet and place in a bowl. Set aside
  • Turn your oven on to broil
  • Peal your tomatillos and rinse them under running water
  • Slice your tomatillos in half giving you two pieces per tomatillo
  • Remove the stems from your serreno peppers
  • Spray a cookie sheet with cooking spray and lay the sliced tomatillos skin side up on the sheet
  • Lay serreno peppers along side tomatillos on the cookie sheet
  • Place cookie sheet in to broiler and broil for 7 mins. (This will begin to blacken skins of tomatillos and peppers)
  • While broiling tomatillos, remove your skins from the garlic and mince garlic. Place in to bowl where you have your cooked onion slices
  • After 7 mins, remove cookie sheet from oven and using tongs or a spatula place tomatillos and peppers in to a blender
  • Add can of broth to blender
  • Add cumin to blender
  • Add chicken spice to blender
  • Add salt to blender
  • Add cilantro to blender
  • Add onions and garlic to blender
  • Blend this mixture fully until mixed well
  • Pour sauce in to a skillet
  • Preheat your oven to 350 degrees
  • Take your corn tortillas and stack them on a cutting board
  • With a sharp knife, cut stack in half
  • Then in opposite direction, cut stack again
  • These should now resemble tortilla chips
  • Spray a cookie sheet
  • Lay tortilla chips on to sheet (they will overlap)
  • Lightly spray tops of tortillas with cooking spray
  • Sprinkle a small amount of sea salt on to tortilla tops (optional)
  • Place tortillas in to oven and bake at 350 degrees for 20 mins
  • Remove tortillas from oven when done
  • Begin to warm your sauce in skillet
  • Place some baked tortilla pieces on to a serving plate
  • Top tortilla pieces with chicken
  • Add sauce to all
  • Top with Queso Fresco cheese and sliced avocado