For this batch of chilaquiles, I made a sauce from the cheese and salsa roja. Additional cheese is then sprinkled over the top of the dish to finish. This dinner is pretty extensive, and saved for a day like today: cold and blustery.
To find everything you need to make this casserole, shop your local Meijer.
- 1 lb boneless skinless chicken breast
- chicken broth to cover chicken
- 2 cups Monterey Jack or Velveeta cheese, shredded and divided
- Salsa Roja
- homemade tortilla strips
- cheese sauce
- Poach chicken breasts in broth for about 15 minutes on medium low. Cool completely in broth. Shred.
- Spread tortilla strips in bottom of 9 x 13” baking pan.
- Sprinkle chicken over the top. Pour cheese sauce over the chicken. Sprinkle generously with cheese.
- Bake at 350°F til bubbling, about 20 minutes.
- 6 fresh tomatoes, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 jalapeno peppers, chopped (or to your taste)
- 2 bouillon cubes
- fresh lemon or lime juice
- olive oil
- Place the tomatoes in a large saucepan with the peppers and bring to a boil.
- Simmer gently til the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Remove 1/3 cup of the liquid. Mix the bouillon with the liquid in a blender.
- Add garlic and onion and blend til well mixed in the liquid. Remove and set aside.
- Add the tomatoes and peppers to the blender and blend for a few seconds. Do not over blend. It should be a chunky sauce.
- Add the sauce from the blender and bouillon mixture back to saucepan. Add oil. Cook on high heat, stirring frequently til the sauce is reduced, about 5 - 10 minutes.
- Taste and add salt if necessary. Set aside to cool.
Monterey Jack/Salsa Roja Cheese Sauce
- 2 cups Salsa Roja
- 1/2 cup cream of chicken soup (or use sour cream)
- 1 cup shredded Monterey Jack cheese
- In a small saucepan on medium heat, warm salsa. Stir in soup til well blended. When mixture is starting to simmer, remove from heat. Stir in cheese, a little at a time, til well blended.
Homemade Tortilla Strips
- Prepare tortillas according to directions on Masa Harina. Start the strips early in the day so they have time to dry.
- On a comal or cast iron skillet on medium high heat, cook tortillas.
- Cut into strips and dry for several hours.
- Heat vegetable oil on medium high heat in a large frying pan. Fry strips in batches til crisp. Drain on paper towels.
My absolute favorite Mexican meal. Delicious!