Ingredients
3
oz California or New Mexico red chile pods
2 1/2
cups water
3
tablespoons Gold Medal™ all-purpose flour
1 1/2
teaspoons salt
2
cloves garlic
1
can (8 oz) tomato sauce
8
corn tortillas
1
tablespoon canola oil
2
cups Red Chile Sauce
1 1/2
cups shredded cooked chicken
1
cup shredded Oaxaca or Muenster cheese (4 oz)
1/3
cup finely chopped green or red onions
1
cup crumbled queso fresco, Cotija or feta cheese (4 oz)
Fresh cilantro sprigs
Preparation
To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.
