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Red Chile Chicken Chilaquiles

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Red Chile Chicken Chilaquiles
  • Prep 40 min
  • Total 1 hr 30 min
  • Servings 4
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A traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!
By Yvette Marquez
Updated Feb 13, 2015

Ingredients

Red Chile Sauce (yields 3 1/2 to 4 cups)

  • 3 oz California or New Mexico red chile pods
  • 2 1/2 cups water
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cloves garlic
  • 1 can (8 oz) tomato sauce

Chilaquiles

  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 2 cups Red Chile Sauce
  • 1 1/2 cups shredded cooked chicken
  • 1 cup shredded Oaxaca or Muenster cheese (4 oz)
  • 1/3 cup finely chopped green or red onions
  • 1 cup crumbled queso fresco, Cotija or feta cheese (4 oz)
  • Fresh cilantro sprigs
Make With
Make With
Gold Medal Flour

Steps

  • 1
    To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
  • 2
    Place chiles in 3-quart saucepan; add enough water so chiles are just covered. 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. Drain cooked pods; cool before blending.
  • 3
    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.
  • 4
    To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
  • 5
    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. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    When working with chiles, wear plastic or rubber gloves. If your hands do touch the peppers, wash them well.
  • tip 2
    This red chile sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.

Nutrition

Nutrition Facts are not available for this recipe
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