This chilaquiles recipe is from the blog, How Sweet Eats by Jessica Merchant. It is a delicious dinner that you could use for "Taco Tuesday" night or during football games this fall.
You can use rotisserie chicken in this recipe or use leftover chicken from the previous night's dinner. Chicken breasts or thighs will work. All you have to do is cook and shred!
Canned tomatoes are used for this recipe and the suggested fire roasted really add to the flavor of the dish. The tomato mixture turns out nice and thick.
It is also suggested to use hearty tortilla chips. I used Late July Organic Sea Salt and Lime Restaurant Style Tortilla Chips. They do contain organic whole ground corn, so you may want to use a brown rice based chip. My local supermarket no longer carries Riceworks or Lundberg brown rice chips, so I will have to go searching for them.
Ingredients:
You can use rotisserie chicken in this recipe or use leftover chicken from the previous night's dinner. Chicken breasts or thighs will work. All you have to do is cook and shred!
Canned tomatoes are used for this recipe and the suggested fire roasted really add to the flavor of the dish. The tomato mixture turns out nice and thick.
It is also suggested to use hearty tortilla chips. I used Late July Organic Sea Salt and Lime Restaurant Style Tortilla Chips. They do contain organic whole ground corn, so you may want to use a brown rice based chip. My local supermarket no longer carries Riceworks or Lundberg brown rice chips, so I will have to go searching for them.
Ingredients:
- 2 (14-ounce) cans fire roasted diced tomatoes
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1-1/2 cups shredded chicken (rotisserie or leftover)
- a bunch of handfuls of tortilla chips!
for topping:
sliced radish
queso fresco cheese (I used goat cheese.)
cilantro
lime wedges
sour cream or plain Greek yogurt (I used Publix Nonfat Greek Yogurt or I thought I did. I actually bought vanilla nonfat Greek Yogurt by mistake! What a surprise when I tasted it! LOL!)
Directions:
Place the tomatoes, onions, garlic, smoked paprika and cumin in a blender and puree until smooth.
Heat a large skillet over medium heat and add the olive oil. Once hot, pour in the tomato mixture from the blender and stir. Cook, stirring occasionally with a wooden spoon, until the sauce slightly thickens. Add in the chicken and a few handfuls of tortilla chips. Toss to combine, covering everything with the sauce. Add in more tortilla chips and toss. Throw on your toppings as mentioned above. Spritz on some lime and eat!
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| OMGoodness! |
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| Don't buy vanilla yogurt by mistake! |
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| Dig in!! |
I hope you will try the 20 Minute Fire roasted Chicken Chilaquiles! It is a fast and delicious meal because of the rotisserie chicken and using a blender! Quick and easy and most importantly sooo tasty! Enjoy!
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