Time
0 min
Serving
10 persons
Calories
601
Chilaquiles rojos was one of my favorite comfort foods growing up. This recipe with chicken is more like a casserole than the traditional chilaquiles. Great for a potluck or party and you'll get lots of compliments from your guests! It can be made hot or mild depending upon your heat tolerances or preferences.
Ingredients
- whole peeled tomatoes: 1 can (28 ounce can, drained)
- chipotle Chilis in adobo sauce: 2 piece (to taste)
- ½ tablespoons vegetable oil: 1 piece
- white onion: 1 piece (sliced)
- garlic: 3 clove (minced)
- ½ cups chicken broth: 1 piece
- dash roasted ground cumin: 1 piece
- dash dried oregano: 1 piece
- pinch salt and ground black pepper: 1 piece (to taste)
- Tortilla chips: 1 pack (16 ounce pack)
- Mexican cheese blend: 1 pack (8 ounce pack, shredded)
- ounces crumbled cotija cheese: 5 piece
- whole cooked chicken, deboned and: 1 piece (shredded)
- green onions: 0.66667 cup (divided, chopped)
- cilantro: 1 cup (divided, chopped)
- carton sour cream: 1 piece (8 ounce, divided)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.
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Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.
-
Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; 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.
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Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
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Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the 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.
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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.
