Red chicken chilaquilles

1 Servings

Ingredients

Quantity Ingredient
6 cups Chicken stock
1 teaspoon Salt, plus more to taste
½ teaspoon Pepper, plus more to taste
1 pounds Skinless, boneless chicken breast
2 tablespoons Vegetable oil
1 Onion, peeled and; diced
3 Cloves garlic, peeled and; minced
2 cups Red salsa,; recipe follows
2 Handfuls corn chips
1 bunch Cilantro leaves washed and; diced
¼ Onion; diced
¼ cup Grated Cotija cheese
¼ cup Crema, recipe follows,; or sour cream

Directions

GARNISHES

Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.

Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and ½ teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.

Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.

Yield: 4-6 servings

Recipe By :TOO HOT TAMALES SHOW #TH6134 Posted to MC-Recipe Digest V1 #320 Date: Wed, 27 Nov 1996 09:16:33 -0500 From: Meg Antczak <meginny@...>

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