Red Chicken Chilaquiles Stew
Red Chicken Chilaquiles Stew features tender shredded chicken in a flavorful tomato salsa broth, perfect for comforting meals with vibrant flavors and a hint of spice.
Ingredients
- 2 cups chicken stock ⓘ
- 1 pound skinless, boneless chicken breasts ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 onion, diced
- 3 garlic cloves, crushed ⓘ
- 1 large or 2 medium tomatoes, cored, seeded and diced ⓘ
- 2 cups red tomato salsa ⓘ
- 7 small corn tortillas, cut into 1/2 inch wide strips ⓘ
- 1 bunch cilantro, leaves only, chopped ⓘ
Instructions
- Bring the chicken stock to a boil in a deep skillet.
- Sprinkle the chicken breasts with salt and pepper, then add to the broth.
- Cover and cook for 10 minutes, or until cooked through.
- Lift out the chicken, reserve the stock, wrap in a damp towel, and set aside to cool.
- Heat 2 tablespoons of oil in a stockpot over medium heat.
- Saute the diced onion with 1 teaspoon of salt and 1/2 teaspoon of pepper until soft.
- Add the crushed garlic and cook for 2 minutes until aroma is released.
- Add the diced tomatoes and red tomato salsa, bring to a boil.
- Add the reserved chicken stock and simmer for 10 minutes.
- When the chicken is cool enough to handle, shred it into strips.
Tips & Substitutions
For a spicier kick, consider adding sliced jalapeños or a dash of cayenne pepper to your tomato salsa. If you're short on time, pre-cooked rotisserie chicken can be shredded and added to the stew instead of cooking raw chicken. This dish can also be made using green salsa for a different flavor profile. Serve with avocado for creaminess.
Serving Suggestions
Serve Red Chicken Chilaquiles Stew with a sprinkle of fresh cilantro on top and a dollop of sour cream for added richness. It pairs beautifully with Chicken Tostados or can be accompanied by a side of rice for a complete meal. For an extra crunch, serve with tortilla chips on the side.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat until heated through, adding a little extra chicken stock if the stew gets too thick. Avoid microwaving as it can alter the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Red Chicken Chilaquiles Stew contains roughly 1183 calories, with 33g protein, 112g carbohydrates, and 77g fat. It is an excellent source of vitamin C (751% of the Daily Value), iron (222% of the Daily Value), and vitamin A (157% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this stew?
Yes, you can freeze the Red Chicken Chilaquiles Stew. Just be sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).