Chilaquiles with Shredded Chicken
2 people
00h 15
00h 30
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Ingredients and Method
Ingredients
- 6 corn tortillas, cut into triangles
- 1 tbsp olive oil
- 1 tsp salt
- 3-4 dried guajillo chilies, stemmed and seeds removed
- 1 garlic clove, minced
- 1 small onion, quartered
- 1 tomato, chopped
- ½ cup chicken broth (or water)
- Salt, to taste
- 1 chicken breast, cooked and shredded
- 2 eggs (optional)
- 2 tbsp sour cream
- 2 tbsp crumbled queso fresco
- 2 tbsp red onion, thinly sliced
Method
- Prepare the Tortilla Chips:Drizzle the tortilla triangles with olive oil and sprinkle with salt, then place in the air fryer basket and cook at 350°F (175°C) for 6-8 minutes - shaking halfway through, until crispy and golden.
- Prepare the Red Sauce:Toast the guajillo chilies in a dry pan over medium heat for a couple of minutes until fragrant. In a pot, boil the tomatoes, garlic, onion, and chilies in water until the tomatoes soften (about 10 minutes). Blend the mixture with ½ cup chicken broth (or water) and salt until smooth. Heat the sauce in a pan to keep warm.
- Assemble the Chilaquiles:Place the toasted tortilla chips in a serving dish and pour the warm red sauce over them. Toss to coat.
- Optional Fried Eggs:Crack the eggs into an oven-safe dish and place in the air fryer. Cook for 4-5 minutes at 320°F (160°C) or until the eggs are cooked to your liking.
- Serve:Top the chilaquiles with shredded chicken, a dollop of sour cream, crumbled queso fresco, and thinly sliced red onion.Optionally, place the fried egg on top.
- Enjoy your flavourful and hearty chilaquiles with a perfect combination of crispy chips, tangy sauce, and tender chicken!
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