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Anne's Chicken Chilaquiles Rojas


Directions Instructions Checklist

Stage 1
Preheat the broiler to 350 degrees F (175 degrees C). Oil an enormous (10x15-inch) meal dish.

Stage 2
Join depleted tomatoes and chipotle chiles in adobo in a blender and puree until smooth.

Stage 3
Warmth oil in an enormous skillet over medium warmth. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 moment more. Add pureed tomato-chile sauce and stew until combination begins to thicken. Pour in chicken stock and mix in cumin, oregano, and salt; let stew until combination thickens. Eliminate from heat.

Stage 4
Blend tortilla chips and tomato-chile sauce, collapsing cautiously to cover chips totally. You might need to do this in 2 clusters.

Stage 5
Cover the lower part of the goulash dish with half of the chip/sauce blend. Sprinkle a layer of Mexican cheddar and cotija cheddar up and over. Add destroyed chicken to cover the entirety of the chips and cheddar. Season chicken with salt and pepper, then, at that point, sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the acrid cream equally up and over. Spread with the leftover tortilla blend then, at that point, top with staying Mexican and cotija cheeses. Cover with aluminum foil.

Stage 6
Prepare in the preheated broiler until blend is effervescent and cheddar is liquefied, 35 to 45 minutes. Eliminate from the stove and let sit for 5 minutes. Present with acrid cream, green onions, and cilantro.