Chilaquiles Con Pollo Y Queso:

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 20 medium corn tortillas
• 1/2 cup vegetable oil
• 6 ancho chilies, seeded, deveined and soaked in hot water until soft
• 4 roma tomatoes, roasted and peeled
• 2 large garlic cloves, peeled
• 1/2 medium onion, peeled
• 1/2-1 cup chicken broth
• 1 1/2 cups shredded shredded oaxaca cheese or 1 1/2 cups gouda cheese or 1 1/2 cups chihuahua cheese
• 1 chicken breast, poached and shredded
• thinly sliced onion
• 1 cup mexican crema or 1 cup creme fraiche (crema acida) or 1 cup sour cream (crema acida)

Recipe

• 1 cut the tortillas into strips or wedges. in a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. remove and drain on paper towels.
• 2 place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. add salt to taste.
• 3 place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
• 4 distribute the shredded cheese and chicken over the chilaquiles. garnish with onion rings and serve with crema.