Chicken Chilaquiles
Chicken Chilaquiles
4 cups fresh tomatoes or tomatillos
2 large cloves garlic
1 jalapeno pepper (optional)
1/3 small onion
1 tsp salt
1/4 tsp black pepper
3 to 4 cups shredded cooked chicken
2 cups shredded Monterey jack cheese
1 (6 or 7 oz) bag tortilla chips
Sour cream (optional)
Preheat oven to 350 deg F
Make salsa by washing & halving tomatoes (remove husks from tomatillos)
Cut jalapeno in half & remove seeds & stem
Place tomatoes (tomatillos), garlic, jalapeno, onion, salt & pepper in blender & blend until smooth
Place in saucepan & cook over medium heat for 10 to 20 min
Add additional salt to taste, if desired
(NOTE: If not using a blender, peel tomatoes & chop all ingredients well before combining in saucepan
Start cooking on lower heat to prevent scorching; as juice forms turn the heat up to medium & continue as above
) If salsa is too thick, thin with a little chicken broth
Set half the salsa aside
Mix half the salsa & half the cheese with the chicken
Toss tortilla chips with remaining salsa
Layer the salsa & chips with the salsa & chicken mixture in a 9 x 13-inch pan
Sprinkle with remaining cheese
Bake 15 min to melt cheese
Serve with sour cream
NOTES: Use approximately 1 1/2
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