Anne's Chicken Chilaquiles Rojas

Cinco de Mayo - World Cuisine

One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a \"roja\" version but there is a \"verde\" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

Brief

Prep 30 mins

Cook: 45 mins

Additional: 5 mins

Total: 1hr20 mins

Servings: 10

Yield: 10 servings

Anne's Chicken Chilaquiles Rojas

Ingredients

1 (28 ounce) can whole peeled tomatoes

drained

2 chipotle chiles in adobo sauce

or more to taste

1 ½ tablespoons vegetable oil

1 large white onion

thinly sliced

3 cloves garlic

minced

1 ½ cups chicken broth

1 dash roasted ground cumin

1 dash dried oregano

salt and ground black pepper to taste

1 (16 ounce) package tortilla chips

1 (8 ounce) package shredded Mexican cheese blend

5 ounces crumbled cotija cheese

1 whole cooked chicken

deboned and shredded

⅔ cup chopped green onions

divided

1 cup chopped cilantro

divided

1 (8 ounce) carton sour cream

divided

Hot Bean Dip

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.

Step 2

Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.

Step 3

Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin oregano and salt; let simmer until mixture thickens. Remove from heat.

Step 4

Mix tortilla chips and tomato-chile sauce folding carefully to cover chips completely. You may have to do this in 2 batches.

Step 5

Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.

Step 6

Bake in the preheated oven until mixture is bubbly and cheese is melted 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream green onions and cilantro.

Nutritional Information

Anne's Chicken Chilaquiles Rojas

Servings Per Recipe:10

Calories: 601.4

% Daily Value *

Protein: 30.1g 60%

Carbohydrates: 37.7g 12%

Dietary Fiber: 3.9g 16%

Sugars: 3.4g

Fat: 37.6g 58%

Saturated Fat: 14.7g 74%

Cholesterol: 99.9mg 33%

Vitamin A Iu: 1047.5IU 21%

Niacin Equivalents: 9.2mg 71%

Vitamin B6: 0.4mg 24%

Vitamin C: 11.4mg 19%

Folate: 31.5mcg 8%

Calcium: 395.6mg 40%

Iron: 3mg 17%

Magnesium: 98.1mg 35%

Potassium: 489.3mg 14%

Sodium: 900.4mg 36%

Thiamin: 0.1mg 12%

Calories From Fat: 338

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.