Recipe Archives->Mexican->Chilaquiles 11

Chilaquiles Vallarta
									 
1 1/2 lbs boneless chicken breasts, cooked and cut in chunks
12 corn tortillas
1/2 cup corn oil
7 ounce can green chiles, cut in strips
4 cups Chihuahua or Jack cheese, grated
2 cups enchilada sauce or use canned enchilada sauce
1 1/2 cup sour cream

Cut tortillas into one inch strips and fry in oil until crisp. Drain
on paper towels. Combine enchilada sauce with sour cream in saucepan.
Heat thoroughly.  

In a 9 x 14 pan layer the tortilla strips, chicken, chile strips,
cheese and enchilada sauce. Repeat. Top with a layer of tortilla
strips, sauce and lots of cheese. Bake at 350 degrees for 25 minutes
or until cheese is melted and chilaquiles are bubbling. Put a dollop
of sour cream over each serving.


Taos Style Enchilada Sauce

12 to 20 dried red New Mexico chiles or 5 tablespoons New Mexico chile powder
3 clove garlic, minced
1 med onion, quartered
1 teaspoon cinnamon
1 tablespoon sugar
2 ounce cans tomato sauce
salt and pepper to taste

Remove stems and seeds from chiles. In a medium sauce pan, simmer
chiles in 3/4 cup water for ten minutes or until tender. Puree in
food processor with garlic, onion, cinnamon and sugar. (If you're
using powdered chiles, puree all ingredients including tomato sauce
and an additional 1/2 cup water in food processor). Return to sauce
pan. Add tomato sauce, salt and pepper. Simmer for 20 minutes to
an hour.

Printable version: chilaquiles11.txt.