RED CHILAQUILES WITH CHICKEN
Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don't have the time, use baked tortilla chips. Serve this right after you've stirred in the tortilla chips, because if they're not fried, they will quickly become soggy.
Provided by Martha Rose Shulman
Categories brunch, main course
Time 40m
Yield Serves four
Number Of Ingredients 12
Steps:
- Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
- Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. 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. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
- Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 953 milligrams, Sugar 8 grams, TransFat 0 grams
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Mohamed Blk
[email protected]I love that this recipe is so versatile. You can add or omit ingredients to suit your own taste.
Armas Misal
[email protected]These chilaquiles are a delicious and easy way to spice up your breakfast or brunch.
Nuhamin Firesibhat
[email protected]I've made these chilaquiles several times now and they're always a hit with my family and friends.
TH SHUVO
[email protected]These chilaquiles are the perfect way to use up leftover chicken.
Victor Ekanem
[email protected]I made these chilaquiles for a brunch party and they were a huge hit! Everyone loved them.
Zahidyounis Rock_Man
[email protected]I'm a vegetarian, so I omitted the chicken and added some extra vegetables instead.
youssef jedidi
[email protected]I didn't have any chicken on hand, so I used tofu instead. It worked out great!
Brandon Mejia
[email protected]The chilaquiles were a little dry. I would recommend adding more sauce or broth.
Prix Bruh
[email protected]I found the sauce to be a bit bland. I added some extra chili powder and cumin to give it more flavor.
Dave Maynard
[email protected]These chilaquiles were a little too spicy for my taste, but my husband loved them.
shaid hassan
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy Mexican dish.
Remedan ibrhim
[email protected]The perfect comfort food for a cold day.
Hello Welcome
[email protected]These chilaquiles were so easy to make! I had them on the table in under 30 minutes.
Gracie
[email protected]I added some black beans and corn to my chilaquiles for extra protein and vegetables.
Dalton Reinier
[email protected]I'm not a huge fan of spicy food, but these chilaquiles were surprisingly mild. The sauce had a nice flavor without being too overpowering.
Md Noob
[email protected]I used rotisserie chicken to save time, and it worked out great. The chilaquiles were still delicious and easy to make.
Tshokologo Mabope
[email protected]These chilaquiles were a hit with my family! The chicken was tender and flavorful, and the sauce had just the right amount of spice. I will definitely be making this again.