Red Chile Chicken Chilaquiles

Name: Red Chile Chicken Chilaquiles
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams can tomato sauce; 1 Tbsp canola oil; 85 grams California or New Mexico red chile pods; 473 milliliters Red Chile Sauce; 1 sprig Fresh cilantro; 8 corn tortillas; 113 grams cup crumbled queso fresco, Cotija or feta cheese; 3 Tbsps Gold all-purpose flour; 2 cloves garlic; 113 grams cup shredded Oaxaca or Muenster cheese; 79 milliliters finely chopped green or red onions; 2 teaspoons salt; 355 milliliters shredded cooked chicken; 591 milliliters water

Red Chile Chicken Chilaquiles might be just the main course you are searching for. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 584 calories, 27g of protein, and 23g of fat. Head to the store and pick up salt, onions, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

To make Red Chile Sauce, remove stems, seeds, and veins from chile pods.

Ingredients you will need

Chili Pepper

Sauce

Seeds

Place in colander; rinse well with cool water.

Ingredients you will need

Water

Equipment you will use

Colander

Place chiles in 3-quart saucepan; add enough water so chiles are just covered.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Sauce Pan

Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Tongs

Drain cooked pods; cool before blending.

In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.

Ingredients you will need

Tomato Sauce

Garlic

Chili Pepper

All Purpose Flour

Sauce

Seeds

Water

Salt

Equipment you will use

Sieve

Blender

Bowl

To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat.

Ingredients you will need

Corn Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Add tortilla pieces; fry until crunchy.

Ingredients you will need

Tortilla

Reduce heat to low.

Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted.

Ingredients you will need

Oaxaca Cheese

Red Chili Pepper

Tortilla

Whole Chicken

Cheese

Sauce

Remove from heat.

Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

Ingredients you will need

Queso Fresco

Green Onions

Cilantro

Equipment

Ingredients

Servings:

227grams

can tomato sauce 1Tbsp

canola oil 85grams

California or New Mexico red chile pods 473milliliters

Red Chile Sauce 1sprig

Fresh cilantro 8

corn tortillas 113grams

cup crumbled queso fresco, Cotija or feta cheese 3Tbsps

Gold all-purpose flour 2cloves

garlic 113grams

cup shredded Oaxaca or Muenster cheese 79milliliters

finely chopped green or red onions 2teaspoons

salt 355milliliters

shredded cooked chicken 591milliliters

water

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Totus Tuus Cava. It has 4.3 out of 5 stars and a bottle costs about 18 dollars.