Sheet-Pan Chicken Chilaquiles

Name: Sheet-Pan Chicken Chilaquiles
Total time: 35 min
Yield: 4 Servings
Ingredients: 6 Roma tomatoes (1 1/2 pounds), quartered; 1 small yellow onion, quartered; 3 garlic cloves, peeled and halved lengthwise; 1 jalapeño, stemmed and halved lengthwise; 1 1/4 cups low-sodium chicken broth; 5 dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces; 1/4 cup safflower or canola oil; 2 teaspoons kosher salt (Diamond Crystal); 1/2 teaspoon ground coriander; 8 ounces corn tortilla chips; 4 cups 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

By Kay Chun

Updated Oct. 8, 2021

Sheet-Pan Chicken Chilaquiles — Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 35 Minutes
Rating: 4(1,096)
Comments: Read comments

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.

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Ingredients

Yield:4 Servings

6Roma tomatoes (1½ pounds), quartered
1small yellow onion, quartered
3garlic cloves, peeled and halved lengthwise
1jalapeño, stemmed and halved lengthwise
1¼cups 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

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Preparation

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.

Ratings

4 out of 5

1,096 user ratings

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Comments

Michelle K3 years ago

This dish is not made with tortilla chips but with corn tortillas. It's what you do with your old tortillas after they've started falling apart. Tortilla chips might add crunch but also too much salt and oil.

Dayle Record3 years ago

If you can find them, Chilaca chilis are probably the signiture chilis for this dish. They are also great in green pipian. The skin doesn't require peeling, have low to medium heat, great flavor. Also nice in shakshuka, or fritata. I asked the produce person about these dark, matte peppers. He was enthusiastic, saying they are nice just roasted and served alongside meals.

Paul Menkes3 years ago

A nice variation is easy green chilaquiles. Green sauce: 1.5 cups broth, 1.5 cups chopped hatch chiles, 1/2t ground cumin, 1/2t oregano or epazote, salt and pepper. Heat to bubbling. Then mix 2 cups with your chips and bake for 5 minutes. Garnish with lots of finely chopped raw onion, lots of chopped cilantro and some grated cotija cheese. Top with fried eggs and remainder of the sauce.

Shannon2 months ago

I have made this recipe exactly as written several times now. My whole family loves it. The only change is that I sometimes use a couple of poached chicken breasts instead of rotisserie chicken. The homemade sauce is so simple and so much better than anything from a can.

David10 months ago

35 minutes? More like 2 hours for me. But quite tasty.

Jude11 months ago

This was alright. I've definitely had better. A bit dry for my taste in chilaquiles.

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