How To Make Chicken Chilaquiles Rojas
This chicken chilaquiles is a casserole full of tortilla chips in chipotle sauce, seasoned chicken, and cheese. Serve topped with sour cream and cilantro.
Preheat the oven to 350 degrees F. Grease a large (10×15-inch) casserole dish.
Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
Heat oil in a large skillet over medium heat. Saute onion in hot oil for 5 to 7 minutes until brown. Add garlic and saute for 1 minute more.
Add pureed tomato-chile sauce and simmer until the mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. If needed, do this in 2 batches.
Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese.
Season chicken with salt and pepper, then sprinkle with ½ of the green onions and ½ of the cilantro. Spoon ¾ of the sour cream evenly over top.
Spread with the remaining tortilla mixture, then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
Bake in the preheated oven for 35 to 45 minutes until the mixture is bubbly and cheese is melted. Remove from the oven and let sit for 5 minutes.
Serve with sour cream, green onions, and cilantro.
- Calories: 731.30kcal
- Fat: 47.43g
- Saturated Fat: 16.22g
- Trans Fat: 0.43g
- Monounsaturated Fat: 17.40g
- Polyunsaturated Fat: 9.27g
- Carbohydrates: 39.85g
- Fiber: 4.62g
- Sugar: 5.17g
- Protein: 36.25g
- Cholesterol: 140.18mg
- Sodium: 896.63mg
- Calcium: 396.55mg
- Potassium: 671.94mg
- Iron: 2.66mg
- Vitamin A: 297.02µg
- Vitamin C: 25.20mg
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