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Baked chicken chilaquiles
Inspired by a traditional Mexican breakfast that is normally served with eggs, these Chilaquiles are flavourful and comforting like the original but also easy to pull together on a busy weeknight. Without fail, this is a dish that will soothe and transport you to sunshine and warm skies.
Ingredients
Chips:
- 1+1 tablespoon olive oil
- 6 whole grain tortillas, cut into 8 triangles each
Tomato sauce:
- 1 cups passata tomato sauce
- 1/2 large yellow onion, chopped
- 1 medium jalapeño, sliced (remove the seeds for a less spicy dish)
- 2 cloves garlic
- 1 cup chicken stock/ broth
- 1/2 teaspoon cumin powder
- 1/2 a can cooked black beans
- 2 teaspoons oil
- Salt
- Optional - 1/2 cup of leeks, zucchini, mellow greens
Topping:
- 1 cup shredded or sliced cheese
- 4 tablespoons of yoghurt stirred with a pinch of salt plus 1/2 teaspoon sugar
Directions
- Cook the tortillas. Heat half the oil in a large skillet over medium-high heat until it’s shimmering. Add half of the tortilla wedges and cook, flipping once, until lightly brown and crisp. Scoop them out and set aside on a plate. Add the rest of the oil and repeat until all tortilla triangles are cooked. These can be done a few days before if you’re prepping beforehand.
- Make the tomato and bean sauce. Heat oil in a skillet, add garlic, tomato sauce, jalapenos, veggies, cumin powder and beans. Bubble together for 10 minutes. Dilute with the stock to make it more runny. It should be way thinner than spaghetti sauce. Taste and season with salt as needed.
- Soak the tortilla triangles with the sauce. In an oven safe flat dish, start by layering the tortilla chips. Spoon the sauce and coat the chips. Add another layer of tortilla triangles on top and another layer of the beany-sauce. Add sliced or grated cheese on top and broil in a grill on high - five minutes.
- Serve warm. Serve warm garnished with coriander and a drizzle of the yoghurt sauce.
Note:
This dish is totally customizable and is also great to use up leftover tortillas from the night before. Half the meat, double the beans and veggies and you’re adding in extra nutrition and doing your part to support the planet.
