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If you are not familiar with chilaquiles you should acquaint yourself. Soon! Chilaquiles is a traditional Mexican dish that is typically served for breakfast or brunch. It consists of tortilla chips, or totopos, in a green or red salsa, topped with chicken and cheese. Yum!
Preheat the broiler.
Heat the olive oil in a large pan over medium heat. Add the chopped onions and chopped garlic. Sauté for 8-10 minutes or until the onions have softened. Add the drained tomatoes, chipotles in adobo sauce, and salt. Stir to combine and sauté for an additional 8-10 minutes. Transfer the tomato mixture to a food processor. Whir the tomatoes until it is a sauce consistency. You can thin out the sauce using the reserved tomato juice.
Return the tomato sauce to the pan and add the chips in batches, stirring gently to coat the chips. Pour the chips onto an oven safe platter and top with the shredded chicken and cheese. Place the platter under the broiler until the cheese is melted.
Garnish with cilantro and chopped green onions. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!