Sheet-Pan Chicken Chilaquiles
, 4 servings
Charred tomato and guajillo salsa tossed with tortilla chips and shredded chicken, roasted on one sheet pan.
| prepPlace rack 6 in / 15 cm from broiler; heat broiler to high | |||||
| prepHeat oven to 425°F / 220°C (after broiling) | |||||
| 6 Roma tomatoes (680 g), quartered | Broil until lightly charred, 15-20 min | Blend with oil, salt & coriander | Toss chips with 2 cups sauce | Top with sauced chicken, roast 5 min | Garnish with toppings, serve warm |
| 1 small yellow onion, quartered | |||||
| 3 garlic cloves, peeled and halved lengthwise | |||||
| 1 jalapeño, stemmed and halved lengthwise | |||||
| 5 dried guajillo chiles (30 g), stemmed, seeded, torn into large pieces | Boil broth & chiles, rest 15 min | ||||
| 300 ml low-sodium chicken broth | |||||
| 60 ml safflower or canola oil | |||||
| 2 tsp kosher salt (Diamond Crystal) | |||||
| 1/2 tsp ground coriander | |||||
| 225 g corn tortilla chips | |||||
| 4 cups shredded rotisserie chicken (from 1 whole chicken) | |||||
| Chopped white onion, sliced radishes, chopped avocado, crumbled queso fresco, sour cream, chopped cilantro, pickled jalapeños, for serving | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.