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Winter cookbook: Chicken chilaquiles recipe

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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.

Chicken Chilaquiles

  • 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
  1. Poach chicken breasts in broth for about 15 minutes on medium low. Cool completely in broth. Shred.
  2. Spread tortilla strips in bottom of 9 x 13” baking pan.
  3. Sprinkle chicken over the top. Pour cheese sauce over the chicken. Sprinkle generously with cheese.
  4. Bake at 350°F til bubbling, about 20 minutes.

Salsa Roja

  • 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
  1. Place the tomatoes in a large saucepan with the peppers and bring to a boil.
  2. Simmer gently til the tomatoes are fairly soft but not falling apart - about 5 minutes.
  3. Remove 1/3 cup of the liquid. Mix the bouillon with the liquid in a blender.
  4. Add garlic and onion and blend til well mixed in the liquid. Remove and set aside.
  5. Add the tomatoes and peppers to the blender and blend for a few seconds. Do not over blend. It should be a chunky sauce.
  6. 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.
  7. 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
  1. 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

  1. Prepare tortillas according to directions on Masa Harina. Start the strips early in the day so they have time to dry.
  2. On a comal or cast iron skillet on medium high heat, cook tortillas.
  3. Cut into strips and dry for several hours.
  4. 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!

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