Chilaquiles con Pollo y Queso

Chilaquiles con Pollo y Queso
Photo by James Carrier

Ingredients

  • 10 corn tortillas (6 in. wide)
  • Salt
  • 1 tablespoon finely chopped fresh cilantro
  • ¾ cup chopped onion
  • Softly scrambled eggs (optional)
  • ¼ cup shredded manchego or jack cheese
  • Lime wedges
  • + 7 more ingredients
    • 4 dried ancho coal (sometimes mistakenly labeled pasilla; 1 1/2 ounce total)
    • 2 cloves garlic, peeled
    • 1 ½ cups salad oil
    • 1 jalapeño chili (1 oz.), rinsed and stemmed (optional)
    • 2 boned, skinned chicken breast halves (1 lb. total.), rinsed
    • Sour cream
    • 2 Roma tomatoes (7 oz. total), rinsed

1. In a 3- to 4-quart pan over high heat, combine 1 1/2 quarts water, onion, and garlic. Rinse dried ancho chilies, break off and discard stems, and add chilies to pan. Cover and bring to a boil. Add chicken, cover, and return to a boil. Remove from heat and let stand, covered, until chilies are ...

View full recipe at My Recipes

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