I made my own version Chilaquiles with chicken for brunch yesterday, and everyone loved it. I hope you will enjoy as well!
- 2 chicken breasts, cooked and shredded
- 1/4 to 1/2 a bag of frozen corn (optional)
- 1 can or black beans, drained
- 1/2 yellow onion, finely chopped
- 2 to 3 jalapenos, thinly sliced
- cilantro (optional)
- 1 to 2 packages of shredded pepper jack cheese
- 1 large can of enchilada sauce or make it homemade
- 1/4 cup chicken broth
- homemade salsa (see below recipe)
- scallions to garnish
- avocado and sour cream to serve on the side
- 1 bag of tortilla chips
- Preheat over to 350.
- Place the enchilada sauce, chicken broth and some of the homemade salsa in an iron skillet or other large skillet and mix on stove at medium heat for about 5 minutes.
- Turn heat off and place 1/2 to 3/4 of the tortilla chips in the skillet and mix well.
- Top with black beans, onions, corn, jalapenos, chicken and any other ingredients you decide you want.
- Top with the cheese.
- Cook in the over for approximately 35 minutes.
- Garnish with chopped scallions.
- Serve in skillet with a side of sour cream, avocado and more of the homemade salsa.
- Ingredients: about 12 roma tomatoes, 5 jalepenos, 5 fresno peppers, 5 or 6 habenero peppers, and 1 clove of garlic with the top sliced off.
- Preheat over to 400.
- Place parchment paper over a cooking sheet.
- Place all the ingredients onto the cooking sheet and use a brush to coat a small amount of olive oil over all the veggies.
- Bake for approximately 45-60 minutes or until done.
- Let the veggies cool down.
- Cut stems of peppers off as well as the top part of the tomato and place in food processor.
- Dig the garlic out of the casing as well and place in the food processor.
- Add a small amount of chicken broth and mix well.
Note: Some people like to peel the skin off of the peppers and tomatoes, but I like to leave them on to get that burnt flavor.