Mexico - Chicken Chilaquiles

Chilaquiles is mostly eaten for breakfast or brunch in Mexico. We're having a chicken version for lunch. Looks great, can't wait to try it!



Ingredients:

1 jar enchilada sauce
1 bunch coriander
4 chicken breasts
8 corn tortillas
1 onion

grated cheese



First job is to boil the chicken breasts so they can be shredded later. Boil some water and place the chicken in a pan, you can leave it for about 20 minutes.


While the chicken boils you can cut up the corn tortillas. Cut them into 8 pieces each.


Spread them out on an oiled oven tray and spray more oil on the pieces. Put them in the oven for about 10 minutes at 200C. While everything cooks you can chop the coriander and dice up the onion.



Shred the chicken once it's finished cooking through.


Now you have everything ready to layer up the dish. Start with the tortilla pieces and then spread a layer of enchilada sauce on top, add some chicken and then top with cheese and coriander.


Carry on with a second layer of all the components and top with a sprinkling of diced onion. You can also add optional fried eggs on top. So I did. Bake in the oven for 20-30 minutes until it's heated through and the cheese is melted.


JD and I really enjoyed this dish. It has lots of flavour from the enchilada sauce with a lovely crunch coming from the tortillas. If you like Mexican food I'd recommend you try this as it's quite easy to prepare and tastes great.

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