Chicken Chilaquiles with Guajillo Tomato Sauce
Inspired by techniques from America's Test Kitchen.
Crispy baked tortilla chips tossed with shredded chicken in a deep guajillo chilli sauce, topped with cheese, avocado and fresh coriander.
Always check the labels of the products you use.
Method
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Equipment
- 2 large rimmed baking trays
- large casserole (Dutch oven) with a lid
- blender
- tongs
- 2 forks
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 558 kcal |
| Protein | 36.5 g |
| Carbohydrate | 45.3 g |
| of which sugars | 7.6 g |
| of which free sugars | 0 g |
| Fat | 27 g |
| of which saturates | 7.4 g |
| Fibre | 10.9 g |
| Salt | 2.76 g |
Protein per 100 kcal
6.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Baked chips
- 16 gluten-free corn tortillas (15 cm), each cut into 8 wedges
- 60 ml olive oil
- 3 g fine sea salt or table salt about ½ tsp
Sauce
- 5 dried guajillo chillies, stemmed and seeded
- 800 g tinned whole peeled tomatoes with their juice
- 140 g onion, finely chopped (divided)
- 1 poblano chilli, stemmed, seeded and chopped
- 1 jalapeño, stemmed, seeded and chopped
- 8 sprigs fresh coriander, plus 2 tbsp chopped
- 3 garlic cloves, chopped
- 4.5 g fine sea salt or table salt about ¾ tsp
- 360 ml chicken stock (check stock label for celery)
Chicken
- 680 g boneless, skinless chicken breasts, trimmed
To serve
- 115 g queso fresco (or feta), crumbled
- 1 ripe avocado, cut in 1 cm chunks
- 2 radishes, thinly sliced
- 120 ml soured cream
- 1 lime, cut into wedges
- 1
Toast Chillies. Preheat the oven to 220 °C (200 °C fan) with shelves in the upper and lower middle positions; toast 5 dried guajillo chillies (stemmed and seeded) in a large dry casserole over medium heat about 5 minutes until fragrant and slightly darker, then grind them fine in a blender for 60-90 seconds.
- 2
Blend Sauce. Add 800 g tinned whole peeled tomatoes with juice, 105 g of the chopped onion (reserved from the total 140 g), 1 chopped poblano chilli, 1 chopped jalapeño, 8 coriander sprigs, 3 chopped garlic cloves and ¾ tsp fine salt to the blender and blend until very smooth.
- 3
Chips. Divide 16 corn tortillas (cut into 8 wedges each) between 2 large rimmed baking trays, drizzle each with 2 tbsp olive oil and ¼ tsp fine salt, toss and bake 15-20 minutes until golden and crisp, stirring and swapping the trays halfway through.
- 4
Chicken. Pour the sauce into the casserole, stir in 360 ml chicken stock and bring to the boil over medium-high; add 680 g boneless, skinless chicken breasts, lower the heat and simmer uncovered 15-20 minutes, turning once, until the thickest part reaches 74 °C.
- 5
Finish Sauce. Remove the chicken to a plate and simmer the sauce 5 minutes more over medium until thick (about 1000 ml); shred the chicken with 2 forks, return it to the sauce and warm 2 minutes.
- 6
Assemble. Add the crisp tortilla chips, toss until coated, take off the heat, season to taste, cover and rest 2-5 minutes (longer for softer chips); top with 115 g crumbled queso fresco, chunks of 1 ripe avocado, 2 thinly sliced radishes, the remaining chopped onion and 2 tbsp chopped coriander, then serve with 120 ml soured cream and lime wedges.
Storage
Serve hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
