Chicken Chilaquiles (Mexican Lasagna)
1onion, chopped and divided
2 tspminced garlic, divided
2 ctomato sauce (15 oz + 8 oz cans)
1 -2chiles or jalapeno, cored, seeded and chopped (i leave seeds in mine for more spicer)
1/2 cchopped cilantro
8-10corn tortillas, cut into strips
·salt and pepper
2 cshredded mozarella cheese
How to Make Chicken Chilaquiles (Mexican Lasagna)
- Cook chicken w/ water, salt, 1/2 of chopped, 1 tsp garlic, & pepper til fully cooked.
Remove chicken from water, drain onions and garlic from water, set aside.
Cool chicken, and shred into pieces.
Drizzle pan with olive oil, sauteed remaining onion, remaining 1 tsp garlic til translucent. Add tomato sauce, cilantro, leftover onion and garlic from chicken broth & Tabasco sauce. Cook for 10 mins, season with salt & pepper. Add chicken into sauce mixture, cook for few mins.
Deep fry tortilla strips til golden brown, drain on paper towel.
- In 9 x9 casserole pan, layer tortillas, chicken sauce mixture, dollop sour cream in area, not spread sour cream and then sprinkle mozarella cheese, and repeat layer til to the top of casserole dish.
Bake 335 degrees, for 45 mins.
Garnish with Cheese, green onion, cilantro.