We aimed to capture the deep flavor and chewy-crisp texture of traditional chilaquiles while turning this side dish into a meal.
Why This Recipe Works
Traditionally, chilaquiles are made from leftover meats, but we start from scratch for the best flavor. Bagged tortilla chips quickly disintegrate, so we bake our own. Toasting guajillo chiles up front intensifies their flavor, and blending the sauce ingredients before cooking means we don’t have to blend hot liquid. To make the chilaquiles a complete meal, we poach boneless, skinless chicken breasts in the sauce before shredding and mixing the tender meat back in with the chips and sauce. Cilantro, radish, and avocado add freshness.
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