If you’re like me, you either have no time to cook or have run out of ideas for meals with minimal prep. Yet you want to create yummy dishes your family will love, so what do you do? I learned to cook Mexican food from my ex’s family. Over the years, I experimented with shortcuts to see if I could save time and still make it taste authentic.
Here’s my recipe for quick chicken chilaquiles, this can be done with leftover chicken.
Chicken Chilaquiles Recipe
1 package of fried tortilla chips from the Mexican grocery
1 rotisserie chicken
16 oz can Las Palmas Green Chile Enchilada Sauce
1/2 package of Cotija cheese crumbled
Shred the rotisserie chicken.
Dice the onion.
Put a pan on medium high heat and add the oil. Once the oil is hot, add the onions. To check if the oil is hot, put the end of a wooden spoon into the oil and if the oil bubbles around the wood, then the oil is hot enough. Cook the onions until they are translucent, then add the shredded chicken. Sauté for about 3 minutes.
Next move the chicken and onions to one side of the pan. Crack the 4 eggs into the cleared area in the pan. Once the eggs are completely cooked, mix it with the chicken, then pour the green enchilada sauce over everything and simmer for about 5 – 10 minutes.
Place chips on the center of the plate, then layer the chicken mixture over, layer more chips, then more chicken. Sprinkle the crumbled cheese over everything and serve.
Making the chips yourself
Cut the corn tortillas into chip sized triangles and fry them into chips. Using a slotted spoon or spatula take the chips out and drain in bowl lined with paper towels. If you have a deep fryer, it’s easier to fry the chips in batches.
I wrote out all the steps because when I first started cooking I missed key information that people assumed you knew, like boil the lasagna noodles before putting them between layers of meat and cheese.
Let me know if you tried this and alternate versions, I would love to try it out!