Tuesday, April 24, 2012

Dinner of the Week: Chilaquiles con Pollo

This is one of our all-time favorite recipes.  My good friend shared it with me while I was in college -- it is a quick, easy, and unique Mexican dish.  You can really use any kind of salsa for this recipe, so choose your favorite.  I make our chilaquiles (chee-lah-key-lays) with Mrs. Renfro's Hot Jalapeno Green Salsa -- if you love spicy food, this is the best!  If you are faint at heart, then any kind of mild tomatillo sauce will be great, too.

Chilaquiles con Pollo
Courtesy of my friend, Danny G.

Ingredients:
- Approximately 1 lbs. chicken tenderloins
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 4 tablespoons olive oil
- 2 shallots or small onion, diced
- 32 oz. red or green salsa of choice
- 2 1/3 cups chicken broth
- 18 oz bag tortilla chips
- 2 cups shredded mild cheddar cheese
- 1 cup Crema (Mexican sour cream -- can substitute sour cream thinned with milk)
- 1 cup Queso Blanco, crumbled
- Fresh cilantro, for garnish

Heat a large skillet with some olive oil over medium heat.  Wash and pat dry the chicken.  Sprinkle the chicken with cumin and chili powder.  Place the tenderloins into the skillet and cook, on both sides, until done -- approximately five to 10 minutes, depending on your stove.


Remove the chicken from the heat, and grab two forks.  Use one fork to hold a chicken tenderloin, while utilizing the other to pull the chicken apart.


Keep pulling until all of the tenderloins are shredded.


In a large pot, heat the oil over medium to medium-high heat. Once hot, add the shallots and cook, stirring occasionally, until translucent.


Add the salsa and chicken broth.  Bring to a heavy boil.


Turn off the heat and stir in the shredded chicken and shredded cheese.


Once thoroughly mixed, add the entire bag of tortilla chips -- by handfuls -- into the pot.  Mix the tortillas in with the salsa mixture as best as you can; it's okay if you crunch a few while you do so.  Cover and let the chilaquiles stand for four minutes -- this will allow the salsa to properly soak into the tortillas, making them the same consistency as enchiladas.


Meanwhile, take out your cube of queso blanco and begin crumbling it.


Remove the lid from the pot and transfer the chilaquiles mixture into a large casserole dish.


Drizzle the Crema on top of the chilaquiles, and sprinkle with the queso blanco and cilantro.  Serve immediately in single-serving bowls.


Sometimes we serve our chilaquiles on top of a bed of refried beans. It tastes just as good without beans, as well. If you use a hot salsa in your chilaquiles, then the crema and queso blanco will help cool it down.


Enjoy!



Delicioso!  Love this dish.  I need to make it more often.  Hope you like it, too!

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14 comments:

  1. One of my favorite things, looks beautiful!

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  2. Riley and I are trying this tonight. I have to run to the store and my two year old just informed me that it's too cold out there. This might take some convincing. Thanks so much for sharing at Whimsy Wednesdays!

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  3. This looks absolutely fabulous.. I have to try it!

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  4. OMG! Amazing! I love it. It will definitely be worked into the meal rotation. Thank you!

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    Replies
    1. Jenny, your two comments have been cracking me up! I'm so glad that you tried the recipe! Isn't it awesome!? Thank you for giving it a try -- I really do appreciate it.

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  5. I have never heard of this, but it looks super duper good! I really want to try it.:)

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  6. My favorite meal for my mom to make when I am home.

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  7. Hi,

    I followed you over from Whimsy Wednesday Link Party and this looks so delicious! I LOVE Mexican food and could probably eat it everyday.

    I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at www.michellestastycreations.blogspot.com. (Runs through Monday each week)

    Have a great day,
    Michelle

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  8. These look amazing, I love chilaquiles!

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  9. I have never tried this and we eat Mexican food several times week. This is going on the menu tomorrow or I may have to add it to our Cinco De Mayo menu. It sounds so good! Thanks!

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  10. I have never made these but am pinning this recipe to try. It looks so good!

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  11. This looks so good! I could eat the entire dish! Love me some Mexican food! Thanks for sharing the recipe.

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  12. Stopping by to let you know I am featuring your Chilaquiles con Pollo tomorrow! That recipe looks sooo good! Can't wait to try it!
    I would love it if you would stop by and link up again!
    Kim@madeinaday
    http://madeinaday.com

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  13. I made these this morning and found them to be quite salty (broth, salt on the chips, sodium content in the salsa), although they were still delicious. I will definitely make them again, but I will look for ways to cut the saltiness (low- or non-salted chips, low sodium broth, homemade salsa without salt?). Thank you for the recipe. Lucy

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