Craving a Mexican dish, but tacos, burritos, or any of the other common staples not sounding great? These spicy chicken chilaquiles are the perfect new recipe to try – and they are guaranteed to wow a crowd! Like all spicy food, the spice level is totally up to you! Just adjust the amount of jalapeno and cayenne pepper to your liking.
I served my chilaquiles with homemade black refried beans. I like to cook my beans fresh, so I used the Wild Harvest organic black beans for only half the package, did the rapid soak, and followed the refried beans recipe on the package. I did leave out the jalapeno and added in some homemade salsa from this recipe instead. Also, when pureeing in the food processor, I found the beans to be too dry, so I added about ½ cup of chicken broth, and they came together really nicely!
Now, without further ado, let’s get cooking!
- 1 lb chicken thighs
- 1/3 cup garlic habanero white balsamic vinegar
- 1 Tbsp cumin
- 1 tsp coriander
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- ½ tsp cayenne pepper
- 2 pints grape tomatoes (can sub roma tomatoes)
- ¾ large white onion, loosely chopped
- 1 jalapeno, coarsely chopped (I left in the seeds to keep it spicy, you can remove them for a milder salsa)
- 2 cups cilantro, coarsely chopped
- 1 Tbsp minced garlic
- Salt to taste
- 1 tsp sugar
- Juice of two small limes or 1 large
- ½ Bag of tortilla chips (I used Mission Rounds)
- 1 avocado
- 2/3 cup cotija cheese
- 3-4 eggs
- Optional toppings
- 1 cup chopped cilantro
- Lime wedges
- Mexican crema
- Extra red salsa (you will have extra!)
- Combine all chicken ingredients in an air-tight Tupperware and marinade at least 4 hours or overnight
- Put marinated chicken into crockpot on 4-hour high
- When chicken is falling apart, pull from crockpot and shred. Put back in crockpot for about 1-2 hours to absorb more juices.
- Put whole grape tomatoes, chopped onion, jalapeno, garlic, and cilantro into food processor and pulse until everything is well combined and only a bit chunky
- Add lime juice, salt and sugar. Taste it now to see if you need to add anything else to get it perfect!
- Add 2 cups of red salsa and the shredded chicken to a cast iron skillet (or any large, deep skillet)
- Combine everything and bring to a simmer
- Add about ½ bag of the tortilla chips and mix well in the pan. The chips will soften and reduce in about 3-5 minutes. Keep mixing them in so every chip is eventually submerged
- Once chips are all softened, crack your eggs on top and apply a cover. Cook until whites are stiff but yolks are still runny
- Remove pan from heat a sprinkle with cotija cheese
- Top each serving with cilantro, more cotija, extra salsa, or whatever sounds good to you! Serve with a spoonful of the homemade black beans, and enjoy!
This recipe makes about 6 servings.