Pulled Chicken Chilaquiles

Pulled Chicken Chilaquiles

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, February 26, 2017.
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Chilaquiles are a Mexican dish, kind of like fancy tasty nachos

Ingredients

PULLED CHICKEN

  • 300g chicken thighs
  • 2 tablespoons mayonnaise
  • 1½ teaspoons chipotle sauce

SALSA

  • 2 tomatoes
  • ½ telegraph cucumber
  • ¼ red onion (optional)
  • Juice of ½ lemon
  • 1-2 tablespoons chopped coriander leaves and stalks
  • ½-1 teaspoon vinegar (e.g. red wine, white wine, cider)

TO SERVE

  • ½ avocado
  • Juice of ¼ lemon
  • 1 bag corn chips
  • ¼ cup sour cream
  • 1 Pinch of chilli flakes (optional)
  • 50g feta cheese
  • 1 tablespoon chopped coriander leaves and stalks

Steps

  1. oven to 200°C. Line an oven tray (with lip) with baking paper. Preheat BBQ grill to high (if using)
  2. Pat chicken dry with paper towels. Place on prepared tray, 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.
  3. While chicken is cooking, prepare the rest of the meal. Finely dice tomatoes, cucumber and red onion (if using) and add to a medium bowl. Add first measure of lemon juice and coriander, vinegar and a drizzle of olive oil, mix to combine and season with salt and pepper.
  4. Drain any excess liquid from rested chicken then shred using two forks to pull apart.
  5. Toss shredded chicken with mayonnaise and chipotle sauce in a medium bowl.
  6. In a small bowl, roughly mash avocado with remaining lemon juice and season to taste with salt.
  7. 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.

Nutritional Information

Energy 2567 kj
614 kcal
Protein 27.3g
Carbohydrate 37.2g
Fat 39.6g