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Red Chilaquiles with Chicken

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
80 min
SERVINGS
10 servings
Dinner Mexican Southwestern
Red Chilaquiles with Chicken
Ingredients
  • 1 (28 ounce) can whole peeled tomatoes, drained
  • 2 chipotle chiles in adobo sauce, or more to taste
  • 1 1/2 tablespoons vegetable oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 1 dash roasted ground cumin
  • 1 dash dried oregano
  • 1 pinch salt and ground black pepper to taste
  • 1 (16 ounce) package tortilla chips
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 5 ounces crumbled cotija cheese
  • 1 whole cooked chicken, deboned and shredded
  • 2/3 cup chopped green onions, divided
  • 1 cup chopped cilantro, divided
  • 1 (8 ounce) carton sour cream, divided
Instructions
1
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
To begin, grease a 10x15-inch casserole dish with cooking spray to prevent food from sticking.
3
Next, combine the drained tomatoes and chipotle chiles in adobo sauce in a blender. Blend until you achieve a smooth consistency.
4
In a large skillet, heat oil over medium heat on your stovetop. Add the onion and cook until it has softened, stirring occasionally, for about 5 to 7 minutes. Add minced garlic and cook until fragrant; then add the pureed tomato-chile sauce and let it simmer until the mixture thickens. Pour in chicken broth and stir in cumin, oregano, and salt; let it simmer until the mixture thickens. Remove from heat.
5
Mix tortilla chips with the tomato-chile sauce, taking care to cover the chips completely. You may need to do this in batches.
6
Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all the cheese, seasoning it with salt and pepper before sprinkling with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with the remaining Mexican and cotija cheeses. Cover with aluminum foil.
7
Bake in the preheated oven until the mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let it sit for 5 minutes before serving with sour cream, green onions, and cilantro.