Chilaquiles with Shredded Chicken: How to Make this Amazing Recipe

Hands down, my favorite meal while visiting Mexico was breakfast. I mean think about it; you got chilaquiles, huevos rancheros, migas, and breakfast tacos to name a few. One thing I noticed is that tamales are also frequently eaten for breakfast and sometimes, the chilaquiles are not topped with a fried egg. Instead, it is served with shredded chicken and is equally delicious.

While I probably won’t start eating chilaquiles with shredded chicken for breakfast, I will certainly have it for lunch or dinner. And this comes together just as quickly as the breakfast version. As long as you have some ranchero sauce ready to go, this can be on the table in about 20 minutes!

Serves 4

Suggested Wine Pairing:

Maybe not wine for this one. Try my mango mezcalrita to spice up your routine.

Ingredients:

2 cups of ranchero sauce

2 chicken breasts or 4 chicken thighs

1- 10 ounce bag of tortilla chips

1/4 cups of cilantro, chopped

1/2 cup queso fresco or mozzarella cheese

1 avocado, diced

Instructions:

1. Poach chicken of your choice in salted water or chicken broth for 20 minutes or until cooked through. Drain and move to a bowl and allow to cool. Once cool enough to handle, shred with your hands or pull apart with two forks.
2. Cover tortilla chips with ranchero sauce and cook on medium/low heat for about 10 minutes or until the chips are heated through, but not soggy and falling apart.
3. Divide the chips between bowls and top with cheese, shredded chicken, cilantro, and avocado.

See how easy that is! Now sit back and relax with your mezcalrita and let someone else clean up!

If you like my chilaquiles with shredded chicken be sure to try my chilaquiles with an egg for your next brunch.