Chilaquiles

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READY IN: 3hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the tortillas into strips.
  • Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
  • Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
  • Sautee the chopped onion and garlic in a little olive oil.
  • Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
  • Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
  • Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
  • Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
  • Repeat layers and finish with cheese and sour cream.
  • Bake at 325 degrees F for about 45 minutes.
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