Chilaquiles For A Crowd...From Rick Bayless Recipe

Name: Chilaquiles For A Crowd...From Rick Bayless
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 large onions, sliced (divided use); 3 (16 ounce) jars salsa, preferably fire-roasted tomatillo salsa; 1 quart chicken broth; 24 ounces tortilla chips, preferably rustic homestyle ones; 2 cups shredded mexican melting cheese (like Chihuaua or monteray Jack); 2 cups shredded cooked chicken; 3/4 3/4 cup sour cream thinned with a little milk or 3/4 cup cream; 1/2 cup grated mexican queso anejo (optional) or 1/2 cup other garnishing cheese (optional); 1/2 cup cilantro (to garnish)

Servings: persons

3 tablespoons vegetable oil
2 large onions, sliced (divided use)
3 (16 ounce) jars salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips, preferably rustic homestyle ones
2 cups shredded mexican melting cheese (like Chihuaua or monteray Jack)
2 cups shredded cooked chicken
3/4 3/4 cup sour cream thinned with a little milk or 3/4 cup cream
1/2 cup grated mexican queso anejo (optional) or 1/2 cup other garnishing cheese (optional)
1/2 cup cilantro (to garnish)

1
In a very large, (6-quart) Dutch oven, heat the oil over medium high.
2
Add about 2/3 of the onions, and cook, stirring often, until richly browned.
3
Add salsa and broth and bring to a boil.
4
When sauce is at a rolling boil, turn off the heat and stir in the tortilla chips and shredded cheese. Press the chips down so that nearly all of the chips are submerged, some may still stick out.
5
Strew the chicken over the top, then cover and let stand 3 to 4 minutes.
6
Gently stir everything together, then drizzle with the crema and sprinkle with the onion, optional grated queso anejo and cilantro.
7
serve without hesitation.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 large onions, sliced (divided use), 3 (16 ounce) jars salsa, preferably fire-roasted tomatillo salsa, 1 quart chicken broth, and more.

Yes, Chilaquiles For A Crowd...From Rick Bayless falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles For A Crowd...From Rick Bayless

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