Good Monday evening! This past weekend was pretty chill, but fun none the less. Sunday morning we had chilaquiles (pronounced “chee-lah-key-lays”) for breakfast after our 3 mile run. To me, these are happiness on a plate – it must be something about the memories tied to this particular food but they are so delicious and I just get a good feeling when I eat them. They simply remind me of Mexico – love it!
I first had chilaquiles when I was studying abroad in Cuernavaca, Morelos, Mexico in college. Of course those were the best I’ve ever had, but a couple years ago I decided I would figure out how to make them at home and actually think my homemade version is pretty good. I think the key is all the accompaniments – fresh sliced onion, cilantro, and avocado are a must. A little queso fresco or cotija cheese are excellent additions as well!
Last time I made these (before yesterday) was for my birthday breakfast! So delicious! I don’t make them that often only because you have to cook the chicken ahead of time (though you could use rotisserie chicken which would cut out that step) and they just take some planning ahead of time to make sure you have all the proper toppings and garnishes necessary. 🙂
1 can diced tomatoes with green chilies
1 can green enchilada sauce (or 2 small cans salsa verde)
2 C cooked, shredded chicken
2 C tortilla chips (about 2 handfuls), broken into medium sized pieces
onion, sliced into half moons
salsa and/or hot sauce
cotija cheese or queso fresco
Place tomatoes and enchilada sauce in a large saute pan over medium heat. Heat until warm, about 5 minutes. Add shredded, cooked chicken and warm through, about 3-5 more minutes. Add the broken tortilla chips and cook until soft about 3 more minutes.
That’s it! Serve topped with cilantro and sliced onion, hot sauce or salsa, and avocado are super delicious as toppings as well. Refried beans and scrambled eggs make excellent sides too! Buen provecho! (“Bon appetit or”Enjoy” in Spanish 🙂 )