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A quick and easy meal...

1/2 tablespoon vegetable oil
4 tablespoons diced onion
1 clove garlic, minced
2 cups tomato sauce
1 chiles (jalapenos or serranos) - cored, seeded and chopped, or more to taste
1/2 cube chicken bouillon
8 corn tortillas cut into strips
2 cups cooked chicken breasts, shredded

Toppings:
minced onion (optional)
shredded mozzarella cheese (optional)

Tortilla strips may be cooked on a griddle or fried in oil until crisp. Set aside.
If you prefer, bake tortilla strips in the oven until crisp.

Saute onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Puree the cooked onion and garlic along with the tomato sauce, chilies and bouillon cube in a blender.

Place the blended mixture in a skillet, bring to a boil and simmer for 5 minutes. Add tortilla strips and chicken to the skillet mixture and heat through, approximately 2 minutes.

Serve with optional toppings of your choice.

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Comment Preferences

  •  Tip Jar (13+ / 0-)

    Trade always exists for the traders. Any time you hear businessmen debating "which policy is better for America," don’t bend over. -George Carlin-

    by not4morewars on Sun Nov 11, 2012 at 08:53:57 AM PST

  •  Just took a screen shot. (1+ / 0-)
    Recommended by:
    Brahman Colorado

    Thanks. This looks good. And easy.

    curious portal - to a world of paintings, lyric-poems, art writing, and graphic and web design

    by asterkitty on Sun Nov 11, 2012 at 09:08:54 AM PST

  •  yum. (1+ / 0-)
    Recommended by:
    Brahman Colorado

    So, you mix the sauce in with the tortilla strips rather than just ladle one over the other? Won't they go soggy?

    thx -

    "I can't do it by myself. No president can. Remember: Change doesn't happen from the top. It happens because of you." B Obama, 2008

    by nzanne on Sun Nov 11, 2012 at 09:11:04 AM PST

    •  When I ate em in Mexico, yup (1+ / 0-)
      Recommended by:
      grubber

      the tortilla strips were soggy.

      And they were really, really good.

      It was a regular meal we used to eat at the boarding house pretty much every weekend.  And the señora from Acapulco was quite a good cook.

      Give me your tired, your poor, Your huddled masses yearning to breathe free
      ¡Boycott Arizona!

      by litho on Sun Nov 11, 2012 at 09:20:32 AM PST

      [ Parent ]

    •  It shouldn't be soupy (1+ / 0-)
      Recommended by:
      Crider

      Sauce should be cooked down somewhat, and then the dry chips will absorb further liquid. The chips won't be crisp, but I generally fry the mixture until you get some crunch on the bottom.

      I usually go for tomatillo rather than tomato sauce, no chicken but eggs on the side.

      Disclaimer: If the above comment can possibly be construed as snark, it probably is.

      by grubber on Sun Nov 11, 2012 at 09:25:32 AM PST

      [ Parent ]

      •  and beans too (1+ / 0-)
        Recommended by:
        grubber

        Makes a nice breakfast. Whole fresh or canned tomatoes work for me, too. I learned to make chilaquiles from youtube videos.

        "Societies strain harder and harder to sustain the decadent opulence of the ruling class, even as it destroys the foundations of productivity and wealth." — Chris Hedges

        by Crider on Sun Nov 11, 2012 at 10:04:44 AM PST

        [ Parent ]

      •  Exactly!!!! (0+ / 0-)

        Let the tortillas soak up the sauce then fry them until they get crispy on the edges.  I like to cook the onions in with the tortillas so they are soft and carmelized instead of topping with them fresh...

  •  I have friends here from Arizona (0+ / 0-)

    and they just made Chilaquiles yesterday and it's the first time I've eaten or heard of it.

    Amazing. We fried up organic eggs from my chickens.

    After all is said and done, a lot more is said than done.

    by Brahman Colorado on Sun Nov 11, 2012 at 09:23:28 AM PST

  •  I make chilaquiles too.... (0+ / 0-)

    Except I use a medium or hot enchilada sauce that is chile based, not tomato based, though still nice and red....

    And mine is a breakfast dish, no chicken, though that would be delicious.  My chilaquiles are topped by over easy fried eggs.  I first had them served that way at The Old Town Mexican Cafe in San Diego.  The front window of the restaurant gave an interior view of a large metal griddle, surrounded by five older mexican women, hand-making fresh corn tortillas.

    Best Chilaquiles ever.

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