Chicken Chilaquiles -A Mexican casserole with tortilla chips, and chicken baked in a spicy tomato sauce, and topped cheese.
- 3 large tomatoes , chopped (or 1 (28 oz) can whole tomatoes)
- 1 jalapeno pepper , seeded
- 1 cup chicken stock
- 1/2 tsp salt
- 2 cloves garlic
- 1 Tbls olive oil
- 1/4 cup red onion , finely chopped
- 2 cups chicken , cooked and shredded
- 4 cups tortilla chips
- 1 cup Cheddar Cheese , shredded
- Avocado , sliced
- Tomatoes , diced
- Sour Cream
- Black Olives
Preheat oven to 350 degrees.
To a blender add tomatoes, jalapeno, chicken stock, salt and garlic. Puree until smooth.
In a large skillet, heat oil over medium-high heat. Add onion, and cook until soft. Add tomato mixture. Bring to a boil, reduce to a simmer and let cook for 10 minutes, stirring occasionally. Add chicken, stirring to coat
Spread out the tortilla chips in a casserole dish. Pour tomato sauce over the chips, making sure to cover them pretty evenly.
Top with cheese. Bake for 10 minutes, or until cheese is melted.
Serve topped with sliced avocado and other optional toppings.