Name: Chilaquiles Rojos
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Whole peeled tomatoes, drained - 1 (28 ounce) can; Chipotle chiles in adobo sauce, or more to taste - 2; Vegetable oil - 1 ½ tablespoons; White onion, thinly sliced - 1 large; Garlic, minced - 3 cloves; Chicken broth - 1 ½ cups; Roasted ground cumin - 1 dash; Dried oregano - 1 dash; Salt and ground black pepper to taste - 1 pinch; Tortilla chips - 1 (16 ounce) package; Shredded Mexican cheese blend - 1 (8 ounce) package; Crumbled Cotija cheese - 5 ounces; Whole cooked chicken, deboned and shredded - 1; Chopped green onions, divided - ⅔ cup; Chopped cilantro, divided - 1 cup; Sour cream, divided - 1 (8 ounce) carton

Ingredients for - Chilaquiles Rojos

1. Whole peeled tomatoes, drained 1 (28 ounce) can

2. Chipotle chiles in adobo sauce, or more to taste 2

3. Vegetable oil 1 ½ tablespoons

4. White onion, thinly sliced 1 large

5. Garlic, minced 3 cloves

6. Chicken broth 1 ½ cups

7. Roasted ground cumin 1 dash

8. Dried oregano 1 dash

9. Salt and ground black pepper to taste 1 pinch

10. Tortilla chips 1 (16 ounce) package

11. Shredded Mexican cheese blend 1 (8 ounce) package

12. Crumbled Cotija cheese 5 ounces

13. Whole cooked chicken, deboned and shredded 1

14. Chopped green onions, divided ⅔ cup

15. Chopped cilantro, divided 1 cup

16. Sour cream, divided 1 (8 ounce) carton

How to cook deliciously - Chilaquiles Rojos

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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

5 . Stage

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.

6 . Stage

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.