Chilaquiles Rojos

Chilaquiles rojos with chicken makes a super satisfying meal loaded with delicious flavors thanks to chipotle chiles, tomatoes, and cotija cheese.

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

Ingredients

• 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
• 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
• 1 cup chopped cilantro, divided
• 1 (8 ounce) carton sour cream, divided
• 1.5 cups chicken broth
• 1.5 tablespoons vegetable oil
• 2 chipotle chiles in adobo sauce, or more to taste
• 0.66666668653488 cup chopped green onions, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; 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 6

Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the 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.