Red Chilaquiles With Chicken Recipe

Name: Red Chilaquiles With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28-ounce) can tomatoes; 1 jalapeno chile, or 2 serranos, seeded for a milder sauce and chopped; 1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed; 2 garlic cloves, halved, green shoots removed; 1 tablespoon canola oil; 1/2 to 1 cup water, chicken or vegetable stock, as needed; Salt to taste; 1 large chicken breast, poached and shredded about 2 cups shredded meat; 8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips; 1/2 cup crumbled queso fresco or feta cheese; 2 tablespoons chopped cilantro; 1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels

Servings: persons

1 (28-ounce) can tomatoes
1 jalapeno chile, or 2 serranos, seeded for a milder sauce and chopped
1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1 tablespoon canola oil
1/2 to 1 cup water, chicken or vegetable stock, as needed
Salt to taste
1 large chicken breast, poached and shredded about 2 cups shredded meat
8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
1/2 cup crumbled queso fresco or feta cheese
2 tablespoons chopped cilantro
1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels

1
Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
2
Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree.
3
It should sizzle.
4
Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan.
5
Add water or stock if the mixture seems dry, and season to taste with salt.
6
Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon.
7
Taste and adjust salt.
8
Stir in the chicken and heat through.
9
Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat.
10
Spinkle the cheese, cilantro and sliced onion over the top, and serve.

417

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 12 ingredients. The key ingredients include: 1 (28-ounce) can tomatoes, 1 jalapeno chile, or 2 serranos, seeded for a milder sauce and chopped, 1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed, 2 garlic cloves, halved, green shoots removed, and more.

Yes, Red Chilaquiles With Chicken falls under the Meat & Poultry 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.

Red Chilaquiles With Chicken

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