Mexican Style Red Chicken Chilaquiles Recipe
An oven baked appetizer that has a tangy flavoured tomato sauce with crispy tortilla chips and shredded chicken. The dish can also be made with egg or just plain with tomato salsa without any addition of chicken. It will become your all-time favorite appetizer at your party tables.
Mexican Style Red Chilaquiles Recipe is a tortilla casserole, which contains a tangy tomato sauce mixed with shredded chicken and toasted tortillas chips. Traditionally in Mexico they can make it in a simplest form by just making tomato salsa and tossing it with toasted tortillas. The dish can also be made with egg or just plain with tomato salsa without any addition of chicken.
It will become your all-time favorite appetizer at your party tables or even kids would love to try out something different and tasty too.
If you are looking for more mexican recipes here are some :
- 2 Tortillas
- 2 tablespoons Cheese
- 150 grams Chicken breasts
- 1 sprig Dried Thyme Leaves
- 1 Onion , chopped
- 2 cloves Garlic , Chopped For the Tomato sauce
- 5 Tomatoes , chopped
- 2 Onion , chopped
- 6 cloves Garlic , chopped
- 2 tablespoons Tomato Ketchup
- 2 teaspoons Red Chilli powder
- 3 teaspoons Dried oregano
- 2 teaspoons Dried Thyme Leaves
- 1 teaspoon Sugar
- Salt , to taste
How to make Mexican Style Red Chicken Chilaquiles Recipe
To begin making the Mexican Style Red Chilaquiles Recipe, preheat the oven to 180 degree Celsius for about 10 minutes.
During that process, place your tortillas on a grill tray and place it inside the oven for about 5 minutes till it crisps up.
Once the tortillas crisps up you can rest it outside till it cools down and break them into big pieces and keep it aside.
Heat another saucepan with 1 1/2 cup of water and add onions, garlic, and a sprig of thyme to boil. After 10 minutes you can add your chicken pieces into the boiling water and leave it to simmer.
Boil till the chicken is cooked, this will take about 20 minutes. Switch off the heat, drain the broth over a muslin cloth and save it later for the tomato sauce.
Take out the chicken pieces and start shredding them into thin strips and keep it aside.
Meanwhile, add tomatoes, onion, and garlic into a mixer and grind it into a smooth paste.
Heat a saucepan with little oil, once it is hot, pour the paste over the saucepan and you will hear a sizzling sound, stir well.
Add all the seasonings, and cover it with the lid and cook for about 10 minutes. The curry will slowly start to brighten up.
Open the lid and add the chicken broth that you had saved up and adjust the consistency.
Cook for another 10 minutes until it thickens up. Switch off the heat, add your shredded chicken and tortilla chips and coat them well.
Pour this mixture onto a baking ceramic tray, sprinkle with cheese on top and place them in the oven and bake till the cheese melts.