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    Chipotle Chilaquiles (tortilla "casserol

    Source of Recipe


    List of Ingredients

    8 to 12 loosely packed cups of thick corn tortilla chips
    One 28 - oz can good-quality whole tomatoes in juice, drained or 1 1/2 pounds 3 med-large) ripe tomatoes
    2 to 3 canned chipotle chiles en adobo or 2 -3 dried chipotle chiles, stemmed
    1 1/2 tablespoons vegetable or olive oil
    1 large white onion, sliced 1/4 inch thick
    3 garlic cloves, peeled and finely chopped
    2 1/2 cups chicken broth, veggie broth or water, plus a little extra if needed
    About 1/3 cup sour cream
    1 1/2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
    1/4 cup grated sharp white cheddar cheese
    2 cups spinach
    3 tablespoons fresh cilantro


    1 - measure out the store bought chips
    2- The brothy sauce - If using canned tomatoes, place them in a blender jar. Add the chipotles to the blender with seeds. Blend them till they are a slightly coarse puree.
    3 - Set a medium pot over medium heat with a lid. Measure in the oil, add half the onion, stirring regularly, until golden, about 7 minutes. Add garlic, stir for another minute, and raise the heat to medium high. Add the tomato-puree, and stir nearly constantly for 4-5 minutes until mixture thickens. Stir in the broth and season with salt.
    4 - On medium high bring the sauce to a boil, stir in the spinach and the tortilla chips, coating all of the chips well, return to a rolling boil, turn off heat and let stand for 5 minutes. Once the chips are a little chewy, sprinkle with cilantro. Spoon into bowls, drizzle with sour cream, add sliced chicken, sliced onion and cheese as desired.




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