The Shady Porch: Better Than Nachos...Chicken Chilaquiles!

5.03.2013

Better Than Nachos...Chicken Chilaquiles!

We make south of the border meals several times a month because our favorite dishes are delicious and so easy. With so many ways to enjoy the savory flavors, it is easy to change it up...one week we'll have beef and the next week the same dish, but with chicken. I love that one week we will enjoy a casserole; the next time, we will build our meals with tortillas or taco shells. So much flexibility really makes it popular here at our home. 
Chicken Chilaquiles by The Shady Porch


I am a Rick Bayless fan...he is a chef and cookbook author known for his Mexican cuisine. Everyone I know loves nachos so, when I found a Rick Bayless version, I was in! It was scary (you'll see why in a minute) when I read the recipe, but I forged ahead and we're all glad I did. 

Here is my version of Crock Pot Chicken Chilaquiles (pronounced chee/lah/kee/lays) - 

 
Ingredients
Chicken Chilaquiles by The Shady Porch24 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
Directions - 
  • 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. 
 I did it a little differently....I portioned out each individual serving of chips into a bowl and then ladled the salsa/cheese mix over the chips. Then I tossed the chips until they were well coated. I put them on the plates they were being served on and then I spread a layer of shredded chicken over the chips and drizzled the sour cream and sprinkled more cheese and even threw in some jalapenos, too!  
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 #chicken #nachos #easy #crockpot #dinner
Chicken Chilaquiles...better than nachos!
Here's another recipe you might enjoy! 
Roasted Tomato - Jalapeño Salsa