Chicken Chilaquiles

I first learned how to make chilaquiles when I was looking for ways to use up turkey after Thanksgiving. My SoCal sister (soon to be my Hang Loose sister) later taught me how to make a quick and spicy version using El Pato.

As much as I’ve enjoyed my previous attempts, the combo tonight is my favorite by far. To make sure I won’t forget what I did differently, I’m going to share the recipe here.

Enjoy!

Ingredients
1-2 Tbsp olive oil
1 1/2 cup chopped white onion [Red onion would add an extra bite and tastes great with leftover turkey.]
2 cups cooked chicken, chopped or shredded [I boiled the chicken in water with about a tablespoon New Mexico red chili flakes, garlic and salt.]
1/2 cup roasted green chili, chopped [I used the ones I roasted and froze in individual bags last harvest.]
3 cups medium to hot salsa [Pick a favorite.]
4 cups tortilla chips, no or low salt
2 cups sharp cheddar cheese [Or crumbled Mexican cheese or cheddar/Jack mix.]
Fresh cilantro
Greek yogurt [or sour cream or crema]

Preheat oven to 450 degrees. In an oven-proof, heavy skillet, saute onion in olive oil until the onion softens, about 3-5 minutes. Add chicken and chilies. Heat through, about 3 minutes. Add Salsa. Heat through, about 3 minutes. Carefully mix in tortilla chips and cover with shredded cheese. Slide skillet into hot oven for 5 minutes, just until the cheese melts. Remove from oven, serve immediately with cilantro and Greek yogurt.