Chicken Chilaquiles Recipe | Foodal

Ingredients

• 8 corn tortillas, each cut into 8 triangles
• 2 teaspoons coarse salt, divided
• 5 tablespoons vegetable oil (or another neutral oil like canola or grapeseed), divided
• 4 dried guajillo chilies, stemmed and seeded
• 1 cup homemade or low-sodium chicken stock
• 1 28-ounce can crushed tomatoes
• 6 boneless, skinless chicken thighs (about 2 pounds)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 1 cup plus 1 tablespoon diced sweet onion, divided
• 1 jalapeno, ribs and seeds removed and diced
• 3 large cloves garlic, minced
• Juice of 1 lime, plus additional lime wedges for garnish
• 1 cup crumbled cotija cheese (or queso fresco)
• 1 ripe avocado, cut into chunks
• 2 radishes, trimmed and very thinly sliced
• 1/2 cup Mexican crema
• 2 tablespoons roughly chopped fresh cilantro