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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.