Chilaquiles con Pollo y Queso Recipe

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Ingredients

Count

Nutrition

4970

Calories

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Ingredients:

Serving

3/4 cup chopped onion
2 cloves garlic, peeled
4 dried ancho coal (sometimes mistakenly labeled pasilla; 1 1/2 oz total)
2 boned , skinned chicken breast halves (1 lb. total.), rinsed
10 corn tortillas (6 in. wide )
1 1/2 cups salad oil
2 roma tomatoes (7 oz. total), rinsed
1 jalapeno chili (1 oz.), rinsed and stemmed (optional)
salt
softly scrambled eggs (optional)
1/4 cup shredded manchego or jack cheese
1 tbsp finely chopped fresh cilantro
sour cream
lime wedges

Directions:

In a 3- to 4-quart pan over high heat, combine 1 1/2 quarts water, onion, and garlic. Rinse dried ancho chilies, break off and discard stems, and add chilies to pan. Cover and bring to a boil. Add chicken, cover, and return to a boil. Remove from heat and let stand, covered, until chilies are soft and chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot liquid, cover pan, and let steep a few minutes longer.
Meanwhile, cut tortillas into 1/2-inch-wide strips, then cut strips in half crosswise. Put oil in a 10- to 12-inch frying pan over medium-high heat. When oil is hot, add a fourth of the strips and cook until lightly browned and crisp, 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200° oven. Repeat to fry remaining strips.
Remove cooked chicken from liquid, reserving liquid and vegetables. When chicken is cool enough to handle, in about 10 minutes, tear meat into shreds.
Pour onion-chili mixture into a strainer set over a bowl; reserve liquid and put strained vegetables into a blender or food processor. Purée chili mixture, tomatoes, and jalapeño until smooth. If you prefer a thinner sauce, add 2 to 3 tablespoons reserved liquid (discard remainder). Season to taste with salt.
Arrange tortilla strips on a platter or plates; cover with eggs, chicken, chili sauce, cheese, and cilantro. Garnish with sour cream and lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4970.08 Kcal (20809 kJ)
Calories from fat	3573.33 Kcal
		% Daily Value*
Total Fat	397.04g	611%
Cholesterol	135.81mg	45%
Sodium	3932.57mg	164%
Potassium	1190.84mg	25%
Total Carbs	319.27g	106%
Sugars	147.79g	591%
Dietary Fiber	27.5g	110%
Protein	34.95g	70%
Vitamin C	71.8mg	120%
Iron	5.8mg	32%
Calcium	893mg	89%

Amount Per 100 g
Calories	347.63 Kcal (1455 kJ)
Calories from fat	249.94 Kcal
		% Daily Value*
Total Fat	27.77g	611%
Cholesterol	9.5mg	45%
Sodium	275.06mg	164%
Potassium	83.29mg	25%
Total Carbs	22.33g	106%
Sugars	10.34g	591%
Dietary Fiber	1.92g	110%
Protein	2.44g	70%
Vitamin C	5mg	120%
Iron	0.4mg	32%
Calcium	62.5mg	89%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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