Sheet-Pan Chicken Chilaquiles
Chilaquiles are a traditional Mexican breakfast dish of fried corn tortillas simmered in a red (roja) or green (verde) sauce and often topped with cheese and fried eggs. The green sauce features tomatillos, while the red version uses tomatoes. Here, the quick salsa roja gets a flavor boost from charring the components under a broiler, resulting in a sauce that is pleasantly spicy, bright and smoky. While this dish is usually made in a skillet, this version is cooked on a sheet pan, making it a breeze to feed four people in just one batch. Guajillo chiles have medium heat and an earthy sweetness; for a milder sauce, New Mexico chiles are an excellent choice.
- Total:
- Serves: 4 persons
Ingredients
- 6Roma tomatoes (1 1/2 pounds), quartered
- 1small yellow onion, quartered
- 3garlic cloves, peeled and halved lengthwise
- 1jalapeño, stemmed and halved lengthwise
- 1 ¼cups low-sodium chicken broth
- 5dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces
- ¼cup safflower or canola oil
- 2teaspoons kosher salt (Diamond Crystal)
- ½teaspoon ground coriander
- 8ounces corn tortilla chips
- 4cups shredded rotisserie chicken (from 1 whole chicken)
- Finely chopped white onion, sliced radishes, chopped avocado, crumbled queso fresco, sour cream, chopped cilantro and pickled jalapeños, for serving
Instructions
Step 1
Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.Step 2
Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.Step 3
To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.Step 4
Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.