Mexican Chilaquiles



10” Dutch oven
12/8 (12 briquettes on top and 8 on the bottom)
Baking time: 15 minutes

2 cups shredded and cooked chicken breast
12 corn tortillas
1 28 oz can of crushed tomatoes
¼ of a fresh jalapeno or more if preference is real spicy
1 white onion
1 cup oil
6 sprigs of fresh cilantro
1 ½ cup of Monterrey jack, Cheddar or Mozzarella cheese
Salt to taste
Sour cream

INSTRUCTIONS

Ahead of time cut tortillas into strips or triangles. Deep fry in oil until golden brown. Set aside. Then make sauce by placing tomatoes, ½ the onion chopped, cilantro and salt in blender until pureed. In a saucepan add 2 Tbsp of oil and heat. Add sauce and simmer for 10 minutes. In a 10” Dutch oven layer some of the tortillas, sauce and chicken. Repeat the step once more. Sprinkle with cheese and remainder of raw sliced onions. Bake at 350° F for 15 minutes. Garnish with sour cream or Mexican cream.

Mexican Chilaquiles