CHILAQUILES RECIPE RED RECIPES

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RED CHILAQUILES WITH CHICKEN RECIPE - NYT COOKING



Red Chilaquiles With Chicken Recipe - NYT Cooking image

Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don’t have the time, use baked tortilla chips. Serve this right after you’ve stirred in the tortilla chips, because if they’re not fried, they will quickly become soggy.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield Serves four

Number Of Ingredients 12

1 (28-ounce) can tomatoes
1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped
1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1 tablespoon canola oil
1/2 to 1 cup water, chicken or vegetable stock, as needed
Salt to taste
1 large chicken breast, poached and shredded about 2 cups shredded meat
8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
1/2 cup crumbled queso fresco or feta cheese
2 tablespoons chopped cilantro
1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels

Steps:

  • Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
  • Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
  • Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.

Nutrition Facts : @context http//schema.org, Calories 327, UnsaturatedFatContent 9 grams, CarbohydrateContent 33 grams, FatContent 14 grams, FiberContent 8 grams, ProteinContent 19 grams, SaturatedFatContent 4 grams, SodiumContent 953 milligrams, SugarContent 8 grams, TransFatContent 0 grams

RED CHILE CHICKEN CHILAQUILES RECIPE - BETTYCROCKER.COM



Red Chile Chicken Chilaquiles Recipe - BettyCrocker.com image

A traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!

Provided by Yvette Marquez

Total Time 1 hours 30 minutes

Prep Time 40 minutes

Yield 4

Number Of Ingredients 14

3 oz California or New Mexico red chile pods
2 1/2 cups water
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons salt
2 cloves garlic
1 can (8 oz) tomato sauce
8 corn tortillas
1 tablespoon canola oil
2 cups Red Chile Sauce
1 1/2 cups shredded cooked chicken
1 cup shredded Oaxaca or Muenster cheese (4 oz)
1/3 cup finely chopped green or red onions
1 cup crumbled queso fresco, Cotija or feta cheese (4 oz)
Fresh cilantro sprigs

Steps:

  • To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
  • Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
  • In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
  • To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
  • Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

Nutrition Facts : ServingSize 1 Serving

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RED CHILE CHICKEN CHILAQUILES RECIPE - BETTYCROCKER.COM
A traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!
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