Although I rarely cook Mexican food, this chilaquiles recipe kind of set the stage for my cooking style. It was the first time I snuck shredded zucchini in a dish. And it was one of the first dishes that gave me the confidence to start playing around with modifications.
This time around, I modified by adding pulled chicken thigh meat and substituting regular corn tortillas with sprouted corn tortillas. And let me just tell ya, this was the best chilaquiles yet!
Recipe below lightly adapted from EatingWell.com.
Chilaquiles with Sprouted Corn Tortillas
By January 20, 2016Published:
- Yield: 10 Servings
Although I rarely cook Mexican food, this chilaquiles recipe kind of set the stage for my cooking style. It was the first time I …
- 1 pound chicken thighs bone-in, skin-on
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 medium zucchini grated
- 1 19-ounce can black beans drained and rinsed
- 1 14-ounce can diced tomatoes drained
- 1-1/2 cups frozen corn thawed
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 12 sprouted corn tortillas
- 1 19-ounce can red enchilada sauce gluten-free
- 8 ounces cheddar cheese grated
- sour cream optional
- pickled jalapeños optional
- Place chicken in a medium sauce pan and add water until chicken is covered by 1" of water.
- Cook on high heat for 30 minutes or until chicken temperature reaches 165 degrees.
- In a large frying pan over medium high heat, cook olive oil and onion for 5 minutes, stirring frequently.
- Add zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, for 5 minutes.
- In Scatter half the tortilla pieces in the greased pan. Top with half the vegetable mixture, half the enchilada sauce, half the chicken, and half the cheese.
- Repeat with one more layer of tortillas, vegetables, sauce and cheese.
- Cover with foil and bake for 15 minutes.
- Remove foil and cook for an additional 10 minutes.
- Optional: serve topped with sour cream and pickled jalapeños.
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