Chicken Chilaquiles

Name: Chicken Chilaquiles
Yield: Serves 6
Ingredients: 16 (6-inch), corn tortillas, each cut into 8 wedges; 1/4 cup, olive oil; , salt; 5 dried, guajillo chiles, stemmed and seeded; 1 (28-ounce) can, whole peeled tomatoes; 1 cup, finely chopped onion; 1 , poblano chile, stemmed, seeded, and chopped; 1 , jalapeño chile, stemmed, seeded, and chopped; 8 sprigs fresh, cilantro, plus 2 tablespoons chopped; 3 , garlic cloves, chopped; 1 1/2 cups, chicken broth; 1 1/2 pounds, boneless, skinless chicken breasts, trimmed; 4 ounces, queso fresco, crumbled (1 cup); 1 , avocado, halved, pitted, and cut into 1/2-inch chunks; 2 , radishes, trimmed and sliced thin; , Sour cream; , Lime wedges

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Appears in Cook's Country June/July 2015, America's Test Kitchen TV

Main Courses

Chicken

SEASON 9

We aimed to capture the deep flavor and chewy-crisp texture of traditional chilaquiles while turning this side dish into a meal.

SERVES6

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WHY THIS RECIPE WORKS

Traditionally, chilaquiles are made from leftover meats, but we start from scratch for the best flavor. Bagged tortilla chips quickly disintegrate, so we bake our own. Toasting guajillo chiles up front intensifies their flavor, and blending...

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