Sheet-Pan Chicken Chilaquiles
Rotisserie chicken makes this traditional Mexican breakfast dish of fried corn tortillas simmered in a red (roja) sauce an easy weeknight dinner or brunch dish. The roja sauce 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.
Makes: 4 servings
Time to cook: 35 minutes
Ingredients
6 Roma tomatoes (1½ pounds), quartered
1 small yellow onion, quartered
3 garlic cloves, peeled and halved lengthwise
1 jalapeño, stemmed and halved lengthwise
1¼ cups low-sodium chicken broth
5 dried Guajillo chile peppers (1 ounce), stemmed, seeded and torn into large pieces
¼ cup safflower or canola oil
1 teaspoon kosher salt (Diamond Crystal)
½ teaspoon ground coriander
8 ounces corn tortilla chips, best if homemade by cutting up and frying tortillas in canola oil
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
Cooking Instructions
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.
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.
3. To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
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.
Nutrition per serving
778 calories; 49 grams fat; 9 grams saturated fat; 23 grams monounsaturated fat; 14 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 34 grams protein; 1130 milligrams sodium.
Recipe by Kay Chun, NY Times Cooking
