Red and Green Chilaquiles
"What does chips plus eggs plus chicken plus a richly-flavored tomato sauce equal? A delicious meal any time of day, that’s what. To make the chilaquiles, you’ll turn regular corn tortillas into cumin-spiced chips. Those get mixed into a tomato-chicken base and topped with fried eggs and spicy jalapeños. This version doesn’t call for any cheese, but crumbled cotija would be right at home here. Serve right on the table with lime wedges and some light, refreshing beers...."
INGREDIENTS
•
12 6-in. corn tortillas
•
4 tablespoons olive oil, divided
•
2 1/2 teaspoons ground cumin, divided
•
Kosher salt
•
Freshly ground black pepper
•
1 small yellow onion, finely chopped
•
3 cloves garlic, finely chopped
•
2 teaspoons dried oregano
•
1 1/4 teaspoons ground coriander
•
1 28-oz. can crushed tomatoes
•
1 1/2 cups chicken stock
•
1 tablespoon sauce from canned chipotles in adobo
•
4 cups shredded rotisserie chicken (from a 2 1/2-lb. bird)
•
4 large eggs
•
1/3 cup salsa verde
•
1 jalapeño, sliced
•
Sliced red onion, for serving
•
Lime wedges, for serving
Comments & Reviews
Just A Pinch Sweepstakes