Looking for a spicy breakfast or brunch dish? This delicious Chicken Chilaquiles recipe will add some spice to your day.
Makes 6 servings
Cook Time: depends on your slow cooker
Active Time: about 45 minutes
2 lbs. chicken thighs, skin removed
salt and pepper to taste
1/2 cup Jaime’s Spanish Village Hot Green Salsa*
2 cups Jaime’s Spanish Village Mild Green Salsa*, plus more for garnish
25 white corn tortillas
1 tsp salt
1/4 cup corn oil
4 oz. queso fresco, crumbled
1/4 cup chopped cilantro
*Use about 2 ½ C Jaime’s Green Salsa all together, the spiciness is up to you!
Salt and pepper the chicken to taste. Add the chicken and the half cup Jaime’s Green Salsa to the slow cooker and cook until tender, about 2 hours on low setting, but all slow cookers vary. When the chicken is done, remove from the bone and pull apart with two forks. Return to pot, keep on warm setting, and cover.
Cut the tortillas into 1.5 inch by 1 inch strips. Heat 1/4 cup corn oil in a large skillet over medium heat. Fry the tortillas till golden and sturdy, but not crispy like chips. Turn occasionally, but carefully, so tortillas do not fall apart. This should take about 14-17 minutes. Sprinkle with 1 tsp salt and add 2 cups salsa, turning carefully to coat tortillas. Cook for 3 more minutes to let the tortillas absorb the sauce.
On each plate, serve first tortillas, then add about 1/3 cup chicken, sprinkle on cheese and cilantro. Add more salsa if desired.
Grab a jar of our gourmet salsas and queso.
Tames Family Recipes