| Courtesy of Mary Sue Milliken and Susan Feniger
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Recipe
Ingredients:
2 cups chicken stock
1 lb skinless, boneless chicken breasts
2 tbsp Vegetable oil, plus 1 cup if using fresh tortillas
1 onion, diced
3 garlic cloves, crushed
1 large or 2 medium tomatoes, cored, seeded and diced
2 cups Red tomato Salsa
7 small corn tortillas, cut into 1/2-inch-wide strips, or about 2 dozen leftover chips
1 bunch cilantro, leaves only, choppped
Salt and freshly ground black pepper |  |
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Recipe Instructions:
Bring the chicken stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to the broth. Cover and cook 8 to 10 minutes, or until cooked through. Then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.Heat 2 tablespoons oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add the garlic and cook 2 or 3 minutes, until the aroma is released. Add the tomatoes and salsa and bring to a boil. Add the reserved chicken stock and simmer 10 minutes.When the chicken is cool enough to handle, shred it into long strips.If using fresh corn tortillas, pour 1 cup vegetable oil into a small deep pan and heat over medium heat. Fry the tortilla strips in batches until light brown and crisp. Drain on paper towels.To finish, add the shredded chicken to the salsa pot and bring to a boil. Taste for salt and pepper and stir in the cilantro and fried tortilla strips or chips. Ladle into 4 bowls, sprinkle with the grated cheese and onion and top with a dollop of crema, creme fraiche or sour cream. Serve hot.
Enjoy this delicious chilaquiles Mexican recipe! |
Type of recipe: Appetizers
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| Preparation
Time (min): 20 |
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Time (min): |
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