Chilaquiles

When we where in Cancun, we had this dish called Chilaquiles that we both fell in love with. It's traditionally served for breakfast, made from leftovers from the dinner before consisting of corn tortillas, sauce and chicken. I had to know how to make it. We've been talking about it for months and finally had the time and energy to tackle figuring this sucker out. This photo isn't the best but this recipe is now in our permanent rotation so I'll take a better one and repost.

It's really not that hard, I just had to remember to pick up the right ingredients at the store. We added our own little twist but I'm not sure we'd do it again - added refried beans to the mixture makes it way to thick although Matt liked it, I think I prefer them on the side.

I also watched this video from Saveur on technique tips along with using this recipe as influence from The Reluctant Gourmet. I promise to make these again - and show more photos for the steps.

Chilaquiles
this recipe is for 2 people who are very hungry

INGREDIENTS
3 small breasts of Chicken - shredded
1 onion, 1/2 to put in the water with the chicken, 1/2 finely diced
2 cloves finely chopped garlic
1 can enchilada sauce
1-2 cups mozzarella cheese
1/2 cup chopped queso blanco
salt and pepper
refried beans (side dish)
corn tortillas - about 2-3 per person
oil for frying - we used vegetable oil but you could use corn or canola
Sour cream (optional)
Salsa (optional)

STEPS
Cook Chicken
- fill a pot of water to cook the chicken in, add a bit of salt and half the onion to season the water, set it to a rapid boil
- plop the chicken into the water until it's cooked
- take it out and shred with a fork or chop it up into small bites
- discard the water and onion

Fry the Tortillas
- fill up a frying pan with about an inch of oil
- heat that up! you can tell if the oil is ready by putting the butt-end of a spoon into the oil, if there are bubbles around the edge of the spoon, it's ready
- Take the tortillas and cut them into quarters - like chips
- drop the tortillas into the oil, one at a time, don't over crowd the pan and fry till crispy
- take out the fried tortilla and place on a paper-towel to let the excess oil drain off

Finish the Dish
- In another pan, sauté the garlic and onions a little bit (about 2 minutes)
- add in the enchilada sauce - i used a small can of the sauce from the store
- OPTIONAL - I also added a few big tablespoons of salsa
- add in your chopped chicken and sauté the mixture till combined and the chicken is cooked thoroughly
- OPTIONAL - I also added our refried beans to the mixture, I would not recommend doing this in the future
- add in the fried tortillas till they are well coated and mixed in
- plop them on a plate and top with the mozzarella cheese and chopped queso blanco (or sour cream)

Yay!