Chipotle Chilaquiles

Jun 01, 2023June 1, 20230 13
Spicy Chipotle Chilaquiles for a Mexican Brunch
in Breakfast/Brunch

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

12 corn tortillas ( this is actually a good use for those thick , tough grocery store tortillas such as Pepitos brand )
1 can whole canned tomatoes , drained ( see note below )
2 -3 chipotle chiles in adobo ( the canned chipotles )
1 1/2 tablespoons vegetable oil
1 cup chopped white onion , divided ( approximately 1 large onion )
3 garlic cloves , chopped
2 1/2 cups chicken broth ( vegetable broth can be used if you prefer )
salt , to taste
1/3 - 1/2 cup Mexican crema ( sometimes I use sour cream thinned with a little buttermilk instead )
1 1/2 cups cooked chicken , coarsely shredded ( see note below )
1/4 cup crumbly cheese ( I use either cotija or dry imported feta , grated Romano or Parmesan would work as well )
1/2 cup shredded mozzarella cheese ( optional , we like our chilaquiles kinda cheesy )
1/2 cup fresh cilantro , chopped

Nutrision Information

Servings Per Recipe
4
Calories
556
Sugar
5g
Fat
37g
A staple of Mexican cuisine, Chilaquiles are a brunch dish that is filling and flavorful. They are made with crispy corn tortillas that are soaked in a tomato-based sauce and topped with cheese and Mexican crema. This recipe puts a spicy twist on the dish by incorporating chipotle chiles in adobo into the sauce, giving it a smoky and spicy flavor that pairs well with the creamy cheese and fresh cilantro. Chilaquiles can be customized with a variety of toppings such as avocado, black beans, and scrambled eggs. They are a go-to brunch dish in Mexico and parts of the southwestern United States.

Instructions

1.Preheat the oven to 375°F. Cut the corn tortillas into 6 wedges each and place them in a single layer on a baking sheet. Bake for 10-12 minutes or until the tortillas are crispy.
2.In a blender, combine the canned tomatoes and chipotle chiles in adobe. Puree until smooth.
3.In a large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, add 3/4 cup of chopped onions and garlic and sauté for 2-3 minutes or until soft and fragrant.
4.Pour the tomato-chipotle puree into the skillet and add 2 1/2 cups of chicken broth. Stir and bring to a simmer. Reduce the heat to low and let the sauce thicken for 5 minutes.
5.Season the sauce with salt to taste. Add the cooked shredded chicken to the sauce and stir well.
6.To assemble the chilaquiles, add the crispy tortilla wedges to the sauce and stir gently to coat them evenly with the sauce. Top the chilaquiles with shredded mozzarella cheese, remaining chopped onions, and crumbly cheese. Bake in a preheated oven for 8-10 minutes or until the cheese is melted and bubbly.
7.Drizzle the chilaquiles with Mexican crema and fresh cilantro before serving.

PROS

Chipotle Chilaquiles are a savory and spicy brunch option that will fill you up and satisfy your taste buds.
They are easy to prepare and can be customized to your liking.

These Chilaquiles are also an excellent way to use up leftover chicken or tortillas.

CONS

The dish is relatively high in calories and fat due to the cheese and oil used.
They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Despite some of its drawbacks, the chilaquiles contain some health benefits. The dish is high in protein, due to the chicken and cheese. It also contains healthy fats such as those found in avocado and fiber-rich carbohydrates from the tortillas and tomatoes.
The chipotle chiles in adobo have shown to have some antimicrobial and anti-inflammatory properties, and they may help with digestion due to their spicy nature.

Print

Leave a Reply

Your email address will not be published.