Red Chilaquiles With Chicken

Everyone has a different idea of what "chilaquiles" is.  According to Wikipedia, "Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, shredded queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole as side dish.

As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. They are also served as the last meal in a long wedding party close to morning in what is called a tornaboda.

Chilaquiles are frequently confused with Tex-Mex migas, as each is a dish that uses tortilla chips/strips served primarily in the morning."

Here is one version...

4 servings
29 calculated points

Syrah

Ingredients

• 1 (28-ounce) can tomatoes, diced or stewed
• 1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped
• ¼ cup chopped onion
• 2 garlic cloves, halved
• 1 tablespoon canola oil
• ½ to 1 cup water, chicken or vegetable stock, as needed
• Salt to taste (not too much - tortilla chips add salt too)
• 1 large chicken breast, poached and shredded about 2 cups shredded meat
• 8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
• ½ cup crumbled queso fresco or feta cheese
• 2 tablespoons chopped cilantro
• 1 fried egg per serving (optional)
• 
  

Directions

Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.

Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.

Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Top with cheese and fried egg and serve.