Chilaquiles

Chilaquiles is one of my favorite things to order when we go out for Mexican food. Originally, I think it is something that was put together using leftovers, but I think it is yummy enough to make on its own.

The great thing about this recipe is that it is so versatile. You really only need sauce, chips, chicken, and cheese. And, you can make those things as easy or complicated as you like. I made my own sauce, cooked chicken, and baked my own chips for this recipe. But, you could easily buy the chips (baked or fried) or fry your own. And, just about any Mexican style sauce will do – salsa, salsa verde, ranchero, enchilada, etc. You can make your own or buy your favorite. I cooked chicken especially for this recipe, but I completely recommend leftovers or even purchasing a rotisserie chicken if you are in a hurry. And, you could use any combination of these. For example, you could buy your chips, use leftover chicken, and make your own sauce. Do whatever you have time for and like the best.

If you are cooking your chicken especially for this recipe, the best way to shred it is in you mixer. Seriously, who ever came up with this idea was a genius. It only takes about a minute (yes, one minute!) to shred the chicken in your mixer. Use the paddle attachment and turn it on medium, and your done. And, because you don’t have to even touch it, you can do it while it is still hot. Such a time saver!

I baked my own tortilla chips. You can certainly just buy a bag of chip fried or baked, but this is something that has been on my to-do list forever, so I went ahead and made them.

Chilaquiles

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Author: Michelle Recipe type: Entree Serves: 4-6
Ingredients

• 1 lb. cooked chicken, chopped or shredded (I poached chicken breasts in salted water and then shredded them in my mixer.)
• 3 cups red sauce, recipe follows (Use my red sauce recipe use your favorite red or green salsa store bought or homemade.)
• 1 cup chicken broth, divided (If you poached your chicken, use the broth from cooking.)
• 2 cups Monterey Jack cheese, shredded
• tortilla chips (about 32)

Red Sauce

• 28 ounces tomato puree
• 2 chipotle peppers in adobo sauce, chopped
• 1 tablespoon olive oil
• 4 cloves garlic,minced
• ½ teaspoon ancho chili powder
• ½ teaspoon onion powder
• ½ teaspoon onion powder
• 2 teaspoons chili powder

Baked Tortilla Chips

• 8 corn tortillas
• cooking spray
• sea salt

Instructions

1. Preheat oven to 350 degrees.
2. Stir ½ cup of sauce and ½ cup of chicken broth into the chicken. Depending on your preference, you may want to add a little salt to the chicken. Taste and see!
3. Heat remaining sauce and ½ cup chicken broth in a large skillet oven proof skillet (I used cast iron).
4. Add tortillas a few at a time coating with sauce and trying not to break them.
5. Top with chicken and cheese.
6. Place in the oven and bake until cheese is melted and everything is bubbly. Mine took about ten minutes, but my chicken was still hot. If yours is not, then it will take longer.

Sauce

1. In a large saucepan, stir all ingredients together. Bring to a boil and then reduce heath to low. Let simmer for at least 30 minutes.

Baked Tortilla Chips

1. Cut tortillas into quarters. Place on cookie sheet. Spray lightly with cooking spray. Sprinkle with sea salt. Turn over and repeat.
2. Bake for approximately 10 to 12 minutes or until crisp.

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