Here is my version of Crock Pot Chicken Chilaquiles (pronounced chee/lah/kee/lays) -
24 oz. tortilla chips (we bought the Mission Tortilla Rounds because a thick chip is best)2 medium onions, diced
2 T. vegetable oil
1 can of diced green chiles
32 oz. of your favorite salsa
2 cups of chicken broth (in addition to what is in the crock pot after cooking the chicken breasts)
2 1/2 cups of shredded Monterey Jack cheese
3 chicken breasts, cooked and shredded
3/4 cup of sour cream (add just enough milk to the sour cream so it can be drizzled)
cilantro leaves for garnish, if desired
- Place 3 chicken breasts in crock pot and cook on high 3-4 hours. Once the chicken has cooked remove the breasts from the crock pot (Leave the crock pot on high with the lid on so it doesn't lose its heat). Shred the breasts in a separate bowl. Set aside.
- Now add the salsa and green chiles to the chicken broth in the crock pot and add the 2 cups of chicken broth required by the recipe. Allow to cook until thoroughly heated.
- In a medium skillet, cook 2 medium onions diced in 2T. of oil until nicely browned.
- Add to salsa-broth mix when they have browned. Add 2 cups of the shredded cheese now too.
- Now…the scary part…, the recipe says to add the chips to the salsa-cheese mixture, pressing them down until they are submerged. It says to spread the chicken over the top, cover and let stand for 3-4 minutes. Then gently stir it all together and drizzle with the sour cream, and more of the shredded Monterey Jack. Garnish with cilantro and serve without hesitation.
What makes this better than nachos? The chips are covered in this delicious spicy sauce and they are not too hard or too soft. They're still messy but I love the fact that all of the chips are 'dressed' and not dry! Next time, I will add the chicken to the salsa mix and then ladle onto the chips rather than make it a separate layer. Of course, dress it up to your own tastes...adding chopped tomatoes, olives, fresh diced onions, shredded lettuce, or guacamole,…make it yours.
I served it with a can of heated refried beans enhanced with a can of mild Ro-tel and garnished with shredded cheese.
It was all a big hit and there was plenty of it! This recipe could feed 6-8, although more chips might be good, too.
|Chicken Chilaquiles...better than nachos!|
Roasted Tomato - Jalapeño Salsa