Source: Mexican traditional
Makes 4 to 6 servings.
Preparation time: 2 hours
Chilaquiles
Crisp Tortillas Baked with Cheese and Sauce of Choice.
Ingredients
Preparation
2 cups cooked chicken meat, about 1" pieces, see note (1)
8 corn tortillas
1 cup vegetable oil, to fry tortillas
2 fresh poblano pepper
1 large onion, sliced
1 cup tomatillo sauce
1 large garlic clove, chopped
1 hand full fresh cilantro
1 teaspoon powder chicken bouillon
1/2 cup whipping cream
1/4 cup sour cream
1 1/2 cups grated Chihuahua cheese
salt and pepper to taste
1. Grease a oven proof casserole dish about 13x9x2". Casserole mixture should spread about 1 to 2 inches high and no more in order to keep some of the tortillas crispy.
2. Roast poblano peppers. Remove skin and seeds. Slice into strips and set aside.
3. Using a blender, mix tomatillo sauce, garlic, powder bouillon and cilantro (remove cilantro stems, blend only leaves). Add whipping cream to the mixture.
4. In medium saucepan heat vegetable oil to medium high. Carefully add onion slices to cook for 1 to 2 minutes. Remove onions and drain. Turn oil to high heat for step 6
5. In a large bowl mix chicken pieces, pepper strips, onion slices, 1 cup of the grated cheese and sauce mixture. Set aside.
6. Cut tortillas into about 1/2-inch strips and about 4-inch long. Fry to a high crisp in hot oil. Remove to drain in a wire basket. Continue until all tortilla strips are crisp.
7. In prepared dish spread 1/2 of the tortilla strips. Top with chicken mixture. Mix slightly with a spatula to combine. Add the rest of the tortilla strips and the 1/2 cup of grated cheese. Dot spoonfuls of sour cream. Combine slightly leaving some chips in the surface so that they will remain crisp during baking.
8. Bake at 400 F degrees for about 20 minutes or until the sauce is bubbling hot and the top is crisp. Serve at once.
NOTE: 1) A good combination is using 1/2 breast and 2 tights. Cook, remove bones and skin. Using your hands tear pieces to about bite size.
Makes 4 to 6 servings.
