Anne's Chicken Chilaquiles Rojas

One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 601 Calories

Ingredients

• 1 ½ tablespoons vegetable oil
• 1 ½ cups chicken broth
• 3 cloves garlic, minced
• 1 pinch salt and ground black pepper to taste
• 1 (8 ounce) package shredded Mexican cheese blend
• 5 ounces crumbled cotija cheese
• 1 (28 ounce) can whole peeled tomatoes, drained
• 2 peppers chipotle chiles in adobo sauce, or more to taste
• 1 large white onion, thinly sliced
• 1 dash roasted ground cumin
• 1 dash dried oregano
• 1 (16 ounce) package tortilla chips
• 1 whole cooked chicken, deboned and shredded
• ⅔ cup chopped green onions, divided
• 1 cup chopped cilantro, divided
• 1 (8 ounce) carton sour cream, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.

Step 2

Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.

Step 3

Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.

Step 4

Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.

Step 5

Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.

Step 6

Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.