Cheesy Red Chicken Chilaquiles: A Mexican Delight

Mexican Style Red Chicken Chilaquiles Recipe

This Mexican Style Red Chicken Chilaquiles recipe offers a delightful mix of crisp tortilla chips, tender shredded chicken, and a vibrant, flavorful tomato-based sauce. Baked to perfection with a generous sprinkle of cheese, this dish is perfect for a satisfying appetizer or a hearty snack. With its perfect balance of spices and textures, this recipe is sure to win hearts at your next family gathering or dinner party.

Cuisine: Mexican
Course: Appetizer
Diet: Non-Vegetarian
Servings: 4
Total Time: 35 minutes (Prep: 10 minutes, Cook: 25 minutes)

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Ingredients:

Instructions:

1. Preheat the Oven: Start by preheating the oven to 180°C (350°F) for about 10 minutes.

2. Crisp the Tortillas: Place the tortillas on a grill tray and pop them into the preheated oven. Bake for approximately 5 minutes until they crisp up nicely. Once done, let them cool outside the oven, then break them into larger pieces and set aside.

3. Cook the Chicken: In a saucepan, heat 1 ½ cups of water. Add the chopped onion, garlic, and a sprig of dried thyme. Bring it to a boil and simmer for about 10 minutes. Afterward, add the chicken breasts into the boiling water and let it simmer for another 20 minutes until the chicken is fully cooked.

4. Shred the Chicken: Once the chicken is cooked, remove it from the broth. Let it cool slightly, then shred it into thin strips using a fork or your hands. Set aside.

5. Prepare the Tomato Sauce: While the chicken is cooking, add the chopped tomatoes, onions, and garlic into a blender. Blend until smooth. Heat a saucepan with a bit of oil, and pour the smooth tomato mixture into the hot pan. You should hear a sizzling sound. Stir well and let the sauce cook for about 10 minutes, allowing the flavors to combine.

6. Add Seasonings: To the simmering tomato sauce, add the red chilli powder, dried oregano, thyme, sugar, and salt. Stir everything together, then cover with a lid and cook for another 10 minutes.

7. Adjust Consistency: After 10 minutes, open the lid and carefully add the chicken broth you had set aside. Stir the sauce well and adjust the consistency to your liking by adding more broth if necessary. Let the sauce cook for an additional 10 minutes to thicken.

8. Combine Chicken and Chips: Turn off the heat. Add the shredded chicken and crispy tortilla pieces into the sauce. Stir to coat everything evenly with the flavorful tomato sauce.

9. Bake: Transfer the chicken and tortilla mixture into a ceramic baking tray. Sprinkle the top with cheese. Place it in the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

10. Serve: Once the cheese has melted, remove the tray from the oven. Serve the Mexican Style Red Chilaquiles hot, garnished with a side of homemade nachos or paired with a fresh sweet potato and green bean salad for a balanced meal.

Tips & Variations:

• For extra flavor: Add a squeeze of lime juice over the chilaquiles before serving for a fresh burst of citrus.
• Spicier version: If you prefer more heat, feel free to add extra red chilli powder or chopped jalapeños to the sauce.
• Vegetarian option: Substitute the chicken with black beans or sautéed vegetables like bell peppers and zucchini for a satisfying vegetarian dish.
• Cheese variations: You can use a blend of cheeses like mozzarella, cheddar, or a Mexican cheese blend to create a richer flavor.

Nutritional Information (per serving):

Enjoy these delicious, homemade Mexican Style Red Chicken Chilaquiles as the perfect appetizer to kick off any meal or as a savory snack that brings a taste of Mexico straight to your table.