Red Chile Chicken Chilaquiles
A savory Mexican chicken dish made from dried peppers
Equipment
- 1 Pot
- 1 pan
Ingredients
Red Chile Chilaquiles Sauce Ingredients
- 3 oz Dried Chiles (I used dried sweet peppers from my garden, you can also use Guajillo or Ancho chiles)
- 3 tbsp all purpose flour
- 1½ tsp salt
- 2 tbsp minced garlic
- 32 oz whole tomatoes, mostly drained 2 16oz cans
Chilaquiles Ingredients
- 1½ cups Cooked Shredded Chicken
- 1 cup shredded cheese Oaxaca is best, but any white cheese will be good
- 2 oz Tortilla Chips
- 2 cups Red Chile Sauce (recipe included here)
- 1 Onion, sliced
- ½ tbsp canola oil
Instructions
Red Chile Sauce Instructions
- Add dried chiles to a sauce pan with enough water to cover and bring to a boil. Boil for 10-20 minutes, stirring occasionally. Cook until the chiles are re-hydrated.
- Drain the chiles, reserving the cooking water. Put the chiles in a food processor or blender. Add the rest of the sauce ingredients and blend until well combined.
Red Chile Chilaquiles Instructions
- Heat oil in a skillet until hot. Fry onion in hot oil until softened and just turning brown, 3-5 minutes.
- Add cooked shredded chicken and 2 cups of the prepared sauce to the skillet. Stir to combine and reduce heat to medium. Add ¼ cup of the reserved chile water (or tap water if you don't have it) and stir to combine. Repeat another 1-2 times until the chicken is saucy and can maintain a nice simmer.
- Lightly crush larger tortilla chips and layer on top of the chicken and sauce.
- Cover the tortilla chips with cheese, and cover the skillet with a lid. Let cook for 3-5 minutes, or until the cheese is fully melted.Serve and enjoy.
Notes
Calories exclude the rice and beans.