Chicken Chilaquiles Recipe
Turn to leftover tortillas and fruity guajillo peppers for these bold chicken chilaquiles. Get the recipe for this Mexican comfort food classic on Foodal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodal.com.
Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Cast iron skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Kitchen timer
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
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