(Or Tortilla Chicken Casserole)
— from BHG Magazine
Obviously rojo (you should’ve learned that much from Dora jajaja) → red
10. 6 inches corn tortillas, cut into 1-inch strips
1 tablespoon vegetable oil
1/3cup chopped onion (1 small)
2 cloves garlic, minced
1 teaspoon dried Mexican oregano or dried regular oregano, crushed
2 14 1/2 ounce can diced tomatoes, undrained
1 canned chipotle chile peppers in adobo sauce, finely chopped, plus
1 teaspoon of the adobo sauce
1 14 ounce can chicken broth
2. cups shredded cooked chicken
1/4 teaspoon cracked black pepper
1 cup crumbled queso fresco, Cotija, or feta cheese (4 ounces)
Fresh cilantro sprigs
1/4 cup sour cream
Preheat oven to 350 degrees F.
Spread tortilla strips in an even layer on two large baking sheets.
Bake for 15 minutes.
Cool on a wire rack.In an extra-large skillet heat oil over medium-high heat.
Add onion, garlic, and oregano; cook about 3 minutes or until onion is softened, stirring occasionally.
Add tomatoes and chile pepper plus the reserved 1 teaspoon adobo sauce.
Bring to boiling; cook for 1 minute, stirring occasionally.
Add broth; return to boiling.
Simmer, uncovered, for 5 minutes.
Add chicken and black pepper; heat through.
Set aside a few baked tortilla strips.
Gradually stir the remaining tortilla strips into chicken mixture; heat through.
Remove from heat; sprinkle with cheese.
Garnish with cilantro sprigs and the reserved tortilla strips.
In a small bowl, combine sour cream and milk; serve with the chilaquiles.
(I use those plastic bottles that make it easier to drizzle thin crema, cilantro or tamarind chutney.etc..)