Mexican Food Journal
Traditional Mexican Chilaquiles - corn tortilla chips and shredded chicken bathed in green salsa and topped with Mexican cream, ranchero cheese, and thinly sliced red onion.
- 5 cups corn tortilla chips (totopos)
- 3 cups salsa verde or salsa roja
- 1 1/3 cups shredded chicken
- 1/2 cup Mexican cream or sour cream
- 1/2 small red onion
- 4 ounces ranchero cheese or queso fresco
Preparing the Shredded Chicken
Place one chicken breast in a small sauce pan and cover with water. Turn the heat to medium low and cook the chicken breast for 15 minutes or until fully cooked.
Remove the chicken breast from the cooking water and allow to cool.
As soon as it is cool to the touch use your fingers to pull the chicken apart into thin 1" long pieces.
Preparing the Chilaquiles
In a large wide pan, bring the salsa to a boil then immediately reduce the heat to low.
Add the tortilla chips and stir to coat with salsa.
Add the shredded chicken and stir to coat with salsa.
Divide the chilaquiles into four portions.
Top each serving with 2 tablespoons of Mexican cream or sour cream, 1 ounce of crumbled ranchero cheese and 3 thinly sliced onion rings.