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Chipotle Chilaquiles with Monterey Jack Cheese Sauce
Using Muy Fresco® Monterey Jack Cheese Sauce
Ingredients
CHICKEN
1 lb
Chicken breast and/or thighs
2 tsp
Cumin
2 tsp
Chili powder
1
Can of green chilis (8 oz)
2 tsp
Salt
1 tsp
Pepper
1 qt
Chicken stock
REMAINING INGREDIENTS
1
Can of whole tomatoes (28 oz)
2-4
Chipotles in adobo
3 Tbsp
Vegetable oil
1
Large onion, sliced
7
Cloves garlic crushed
16 oz
Chicken stock
1 Tbsp
Ground cumin
1 tsp
Chili powder
1 tsp
Salt
16 oz
Corn tortilla chips, unsalted if possible
1 1/2 cups
Muy Fresco® Monterey Jack Cheese Sauce
1/2 or 2/3 cup
Sour cream
1/3 cup
Chopped cilantro
garnish
Fresh sliced onions
1
Optional: fried egg
Directions
Start by cooking the chicken with the seasonings in the stock until done. Remove chicken and let cool until the chicken is easier to handle and then shred. Set aside to use on top of the chilaquiles.
Next blend the tomatoes and chipotles (with some of the sauce) until smooth.
Then heat the oil and Sauté the onions 4-6 minutes. Add the garlic continue to sauté an additional 2 minutes.
Next add tomato mixture, stock and seasonings to the onions and bring to a boil over moderate heat until slightly thickened then remove from heat.
Add the tortilla chips and stir in gently taking care not to break the chips.
Cover the chips completely with the sauce and top with the sour cream, chopped cilantro, fresh sliced onions and the heated Muy Fresco® Monterey Jack Cheese Sauce.
