Classics never go out of style, and this is no exception, as this recipe for red chilaquiles with chicken is a must on your table, as it is easy and simple to prepare.
Cook the tomato, serrano pepper, onion, and garlic with enough water for 10 minutes over medium heat until softened. Set aside.
Blend the tomato, serrano pepper, onion, garlic, and 1 cup of the vegetable cooking liquid, then season with salt and blend for 5 minutes or until you obtain a smooth sauce. Add vegetable oil to a pot and heat over medium heat, then pour in the sauce and cook for 5 minutes. Set aside the red sauce for chilaquiles.
Add enough oil to a pot and heat over medium heat, then fry the tortillas in triangles for 5 to 8 minutes until golden and crispy, remove with a slotted spoon and place on a plate with paper towels. Set aside.
Serve the tortilla chips on a large plate, drizzle with the sauce, add the shredded chicken, cream, grated cheese, red onion, and chopped cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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