Chilaquiles Rojos con Pollo
One of my fondest memories of living with my mom is eating breakfast together. Our favorite was of course Chilaquiles. We loved having them anyway, red or green, but I can still remember the smell of my mom cooking the red chiles with garlic to make her spicy salsa roja just for the chilaquiles. If there was any left over, which was rare, we would make enchiladas for lunch. Double the yum! Every time she visits me I ask her to make them for me, even though I can make them myself, there’s nothing like having your Mami cook for you.
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WHAT YOU NEED
- 6 corn tortillas, cut into squares or triangles or 10 oz pre-made corn tortilla chips
- 10 - 12 guajillo or dried hatch chiles, stems and seeds removed
- 2 garlic cloves
- 6 cups water
- 1 cup cooked chicken breast, shredded
- ¼ cup Cacique® Crema Mexicana
- ¼ cup Cacique® Ranchero® Queso Fresco
- 1 tbsp olive or grapeseed oil
HOW TO MAKE IT
- In a large sauce pan combine water and dried chile skins. Bring to a boil and reduce heat. Cook for 10-15 minutes.
- Place chile skins and half of the water used to boil them in the blender. Add garlic and puree. Strain chile sauce to remove any larger pieces.
- In a medium skillet place oil and add tortillas (or pre made corn tortilla chips) on medium heat. Cook tortillas until they are a little toasted.
- Pour chile sauce over tortillas and cook covered for about 5 min. Add chicken and queso fresco. Remove from heat and top with crema. Enjoy!
