Chicken Chilaquiles        



Prep Time:1-2 hours



1whole chicken, cooked/deboned

5 tortillas cut into strips

1 cup shredded cheddar cheese

1/2 cup Monterey jack

1/2 cup sour cream

1 clove garlic, chopped

2serrano chilis, seeded

2lg tomatoes

1/4 cup onion

1 teasp oregano,chopped

1/4 cup cilantro,chopped

1 cup (or more) chicken stock

1 tblsp olive  oil

How to Prepare:

Boil chicken in water, remove when cooked, debone and cut into lg pieces. Cut tortillas into strips and deep fry till golden, drain, set aside. In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce. Set aside.

In layers, place the tortilla strips, chicken, cheeses into a 9×13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

NOTE. Most Ingredients in these recipes can be bought in good health food shops and grocery store. If you have trouble finding something, feel free to exchange, but keep track of the carbs.