Ingredients with Measurements:
- 1 lb chicken breast, cooked and shredded
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 12 oz tortilla chips
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Roasted Tomatillo Sauce:
- 1 lb tomatillos, husks removed and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- Salt and pepper, to taste
Special equipment needed:
- Blender or food processor
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add black beans, fire-roasted diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Stir to combine and cook for 5 minutes.
4. In a baking dish, layer half of the tortilla chips, half of the chicken, and half of the bean mixture. Repeat with the remaining ingredients.
5. Top with shredded Monterey Jack cheese and bake for 20-25 minutes, or until cheese is melted and bubbly.
6. While the chilaquiles are baking, make the roasted tomatillo sauce. In a blender or food processor, combine tomatillos, jalapeño pepper, onion, garlic, cilantro, lime juice, salt, and pepper. Blend until smooth.
7. Serve the chilaquiles hot, topped with roasted tomatillo sauce and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 10g
Cholesterol: 86mg
Sodium: 1000mg
Carbohydrates: 47g
Fiber: 10g
Sugar: 5g
Protein: 34g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or ground beef.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
- Tortilla chips can be substituted with corn tortillas.
Variations:
- Add sliced avocado or guacamole on top of the chilaquiles before serving.
- Use a different type of bean, such as pinto or kidney beans.
- Add sliced jalapeños or hot sauce for extra spice.
Tips and tricks:
- Cook the chicken ahead of time to save time.
- Use a rotisserie chicken for even more convenience.
- Make the roasted tomatillo sauce ahead of time and store in the refrigerator for up to 3 days.
Storage instructions:
Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chilaquiles on a large platter, topped with the roasted tomatillo sauce and chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapeños, sliced avocado, or hot sauce.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the chilaquiles are too dry, add a little bit of chicken broth or water before baking.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chilaquiles is a traditional Mexican dish that is typically made with tortilla chips, salsa, and cheese.
Flavor profiles:
This dish is savory and slightly spicy, with a tangy and slightly sweet roasted tomatillo sauce.
Serving suggestions:
Serve the chilaquiles for breakfast, brunch, or dinner.
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Region: Mexican