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Chilaquiles Rojos
Chilaquiles Rojos
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Spicy chicken chilaquiles with chipotle, tomatoes, and cotija cheese is a flavor-packed and satisfying meal.
Ingredients:
  • 1 (28 ounce) can whole peeled tomatoes, drained
  • 2 chipotle chiles in adobo sauce, or more to taste
  • 1.5 tablespoons vegetable oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1.5 cups chicken broth
  • 1 dash roasted ground cumin
  • 1 dash dried oregano
  • 1 pinch salt and ground black pepper to taste
  • 1 (16 ounce) package tortilla chips
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 5 ounces crumbled cotija cheese
  • 1 whole cooked chicken, deboned and shredded
  • 0.66666668653488 cup chopped green onions, divided
  • 1 cup chopped cilantro, divided
  • 1 (8 ounce) carton sour cream, divided
Instructions:
  • Begin by preheating your oven to a toasty 350 degrees F (175 degrees C), then generously grease a 10x15-inch casserole dish.
  • Blend together the drained tomatoes and chipotle chiles in adobo until you have a smooth puree.
  • In a large skillet over medium heat, sauté onion in oil until softened, for about 5 to 7 minutes. Add garlic until fragrant, then mix in the tomato-chile sauce and simmer to thicken. Pour in chicken broth, season with cumin, oregano, and salt, and simmer until thickened. Remove from heat.
  • Combine tortilla chips and tomato-chile sauce gently, ensuring all chips are fully coated. It may be done in 2 separate batches if necessary.
  • Spread half of the tortilla chip mixture evenly at the bottom of the casserole dish. Layer with Mexican cheese and cotija cheese. Add shredded chicken to completely cover the cheese. Season the chicken with salt and pepper, then sprinkle half of the green onions and cilantro. Spoon 3/4 of the sour cream evenly. Top with the rest of the tortilla mixture, remaining Mexican and cotija cheeses. Cover with aluminum foil.
  • Bake until bubbly and cheese is melted, about 35-45 minutes in the preheated oven. Let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

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