Shredded Chicken Chilaquiles
from cake -n- knife
- 1 Tbsp olive oil
- 2 minced chipotles in adobo
- 2 Tbsp adobo sauce (from can)
- 4 oz. corn tortilla chips
- 8 oz. shredded chicken
- 2 cups salsa
- 1/2 cup sharp cheddar cheese or Mexican cheese blend
- For toppings: chopped tomatoes, chopped cilantro, lime wedges, sour cream, avocado, hot sauce
Heat olive oil in a large deep skillet over medium-high heat. Stir in the chipotles and adobo sauce. Gently stir in the tortilla chips, breaking them up slightly as you turn them to cover them in sauce. Fry for approximately 1 to 2 minutes, then stir in salsa and shredded chicken.
Reduce heat to low and simmer for 5 minutes, until mixture is hot and just bubbling. remove from heat, top with cheese, and cover for 2 minutes, or until cheese is melted.
Serve with desired toppings and/or with scrambled eggs on the side.
Originally when I set out to make this meal, I wanted to do fried eggs on top, but Steve mentioned that when he used to get them at his work cafeteria (which had fantastic food!) they would scoop scrambled eggs on top or on the side. So I decided to do it his way and boy were we happy. This is a truly welcome addition to my weekend brunch options.