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Chicken chilaquiles with red chili sauce

(Sally Pasley Vargas for The Boston Globe)
By Sally Pasley Vargas
Globe Correspondent / February 17, 2010

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Serves 4

1 can (28 ounces) whole, peeled tomatoes
1 cup water
2 cloves garlic, sliced
1/2 medium onion, cut into large dice
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
3 1/2 teaspoons ancho chili powder, or more, to taste
1/2 teaspoon salt
3/4 pound unsalted corn tortilla chips
1 tablespoon olive oil
2 cups shredded leftover Spanish-style chicken
8 ounces farmer’s cheese, crumbled
1 cup shredded Monterey Jack cheese
1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.

2. In a blender, combine the tomatoes, water, garlic, onion, oregano, cumin, chili powder, salt, and 3 of the tortilla chips. Work the mixture until it forms a smooth puree.

3. In a saucepan over medium heat, heat the olive oil. Add the tomato mixture and simmer, stirring occasionally, for 5 to 7 minutes or until it thickens slightly.

4. Spread 3/4 cup of the tomato sauce in the bottom of the dish. Add half the tortilla chips, the chicken, then the farmer’s cheese. Add half the remaining sauce, the remaining tortilla chips, then the remaining sauce. Sprinkle with Monterey Jack cheese.

5. Bake for 25 to 30 minutes or until the cheese melts and the mixture is bubbling at the edges.

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