Pulled Chicken Chilaquiles

Chilaquiles are a Mexican dish, kind of like fancy tasty nachos

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My Classic Food Bag
Pulled Chicken Chilaquiles

This dish most recently appeared in My Classic Food Bag on 26 February 2017.

PULLED CHICKEN

  • 650g chicken thighs
  • 2-3 tablespoons mayonnaise
  • 1 tablespoon chipotle sauce

SALSA

  • 3 tomatoes
  • ½ telegraph cucumber *
  • ¼ red onion *
  • Juice of ½ lemon
  • 1-2 tablespoons chopped coriander leaves and stalks

TO SERVE

  • 1 avocado
  • Juice of ½ lemon
  • 1-2 bags corn chips
  • 1/2 cup sour cream *
  • 2 pinches of chilli flakes (optional, adults)
  • 80g feta cheese *
  • 1-2 tablespoons chopped coriander leaves and stalks
  • Preheat oven to 200oC. Preheat BBQ grill to high (if using).
  • 1 Pat chicken dry with paper towels. Place in a medium baking dish (approx. 15 x 20cm), drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes, or until just cooked through. Set aside to cool slightly.
  • 2 While chicken is cooking and cooling, prepare the rest of the meal. Dice tomatoes, cucumber and red onion 1cm and place in a large bowl. Add first measures of lemon juice and coriander and a drizzle of olive oil. Mix to combine and season to taste with salt and pepper.
  • 3 Drain any excess liquid from rested chicken then shred using two forks to pull apart.
  • 4 Toss shredded meat with mayonnaise and chipotle sauce.
  • 5 In a small bowl, roughly mash avocado with remaining lemon juice and season to taste with salt.
  • To serve arrange corn chips on serving plates and top with pulled chicken, mashed avocado and salsa. Dollop with sour cream and sprinkle over chilli flakes (if using). Crumble over feta and garnish with remaining coriander.
  • SERVES 5

Nutritional Information

  • Energy: 2643 kj / 632 kcal
  • Protein: 33.2g
  • Carbohydrate: 33.3g
  • Fat: 40.7g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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