Chilaquiles

5 from 2 votes

Prep Time 45

Cook Time 35

Total Time 1 20

Course Dinner, Lunch

Cuisine Mexican

Servings 6 people

Cut the stems off and clean (remove the veins and seeds) the guajillo, morita and poblano chilies. Soak them in 1 cup of chicken broth for about 30 minutes and drain, keeping the liquid for later
Fry the garlic and and onion in a large frying pan with 2 tbsp of olive oil
Add the chilies to the garlic and onion, mix and saute for 5 minutes. Set aside
In the same pan add the almonds and peanuts, fry for 2 minutes moving constantly to stop them burning
Mix the nuts with the chili/onion mixture
Place all the ingredients together in a blender and mix. Add the broth previously used to soak the chilies and some more for desired consistency. (The sauce should not be too liquid)
Strain the sauce, and season with salt. Set aside

Preheat oven to 350°F
In a frying pan add half of the oil and heat over medium heat
Once the oil is hot immerse the tortillas, one at a time, and flip so that both sides get covered with oil (10 seconds each side at most, the point is to soak the tortilla)
Place the soaked tortillas at the bottom of a rectangular Pyrex, continue to soak tortillas in oil and place int the Pyrex until you form one layer of tortillas
Add a layer of shredded chicken on top with chilaquiles sauce until you cover the whole layer with chicken
Add a handful of fresh cheese and cheddar cheese (spread evenly) and finish with some drops of cream
Repeat the tortillas, chicken and cheese steps until you have used all the chicken. Finish with a layer of tortillas
To finish, add some more of the cheeses, cream and pour the remainder of the sauce evenly over the Pyrex
Cover the Pyrex with tin foil and cook in the oven for 15-20 minutes or until golden

Keyword Cheese, Chicken, Comfort food, Mexican