Chicken Chilaquiles (ATK)

A flavorful dish featuring chicken simmered in a guajillo-tomato sauce, served with crispy baked tortillas, avocado, radishes, and queso fresco. https://youtu.be/Csu87It7TvE?si=h15q82wxLWMI694f

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Spread tortillas evenly in 2 rimmed baking sheets. Drizzle each sheet with 2 tablespoons oil, sprinkle with 1/4 teaspoon salt, and toss until evenly coated. Bake, stirring occasionally, until tortillas are golden brown and crisp, 15 to 20 minutes, switching and rotating sheets halfway through baking.

Step 2

Toast guajillos in 12-inch cast-iron skillet over medium heat, stirring frequently, until fragrant, 2 to 6 minutes. Transfer toasted guajillos to blender and process until finely ground, 60 to 90 seconds. Add tomatoes and their juice, 3/4 cup onion, poblano, jalapeno, garlic, cilantro sprigs, and 3/4 teaspoon salt to blender and process until very smooth, 60 to 90 seconds.

Step 3

Pound thicker ends of chicken breasts as needed to create even thickness. Combine guajillo-tomato mixture and broth in now-empty skillet and bring to simmer over medium-high heat. Nestle chicken into sauce. Reduce heat to gentle simmer, cover, and cook until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through cooking.

Step 4

Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks. Meanwhile, increase heat to medium and simmer sauce until thickened and measures 4 cups, about 6 minutes.

Step 5

Stir shredded chicken into sauce and cook until heated through, about 2 minutes. Off heat, stir in tortillas, cover, and let sit until tortillas have softened slightly, 2 to 5 minutes. Sprinkle with queso fresco, avocado, radishes, remaining 1/4 cup onion, and minced cilantro. Serve immediately.