Chicken Chilaquiles

Anyone wanting Mexican?  Me, always!

My favorite dish at Dos Taquitos (the many, ahem 3 times, that I have been) is chilaquiles.  Yummy, cheesy, saucy chilaquiles!  I have tried it at other restaurants, and well, I need to stick with chilaquiles at Dos Taquitos.  Nothing compares!  When I saw this recipe in a cookbook of mine, I knew I had to try it.  You know, just in case it is even close to as good.  

It isn't the exact same as Dos Taquitos, but it is so good.  Look at this yumminess...

...totally worth you trying!  I mean, wonderful!

.

- 5 large dried guajillo peppers, stemmed *  (see note at bottom)

- 1 cup firmly packed fresh cilantro, divided

- 2 small onions, divided

- 8 plum tomatoes, cored

- 1 cup chicken broth

- 1 garlic clove, peeled

- 2 tsp vegetable oil

- 3 cups shredded cooked chicken

- 1 tsp salt

- 4 cups coarsely crushed restaurant-style tortilla chips

-  2 cups (6 oz) shredded Mexican-style Manchego cheese

Preheat broiler.  Arrange peppers on a sheet pan.  Place pan 2-4in from heating element.  Broil peppers 30-45 seconds or until slightly charred.  Chop cilantro and cut 1 onion in half lengthwise.  Place peppers, half of the cilantro, half of the onion, 4 tomatoes, broth and garlic in blender.  Pulse on low speed until blended.  Place remaining tomatoes in blender; pulse on low speed until blended.

In a skillet, heat oil over medium-high heat 1-3 minutes or until shimmering.  Thinly slice remaining onions.  Add onions to skillet; cook 1-2 minutes or until onions begin to caramelize.  Remove skillet from heat; stir in sauce, chicken and salt.  Return to heat and bring to a simmer.  Reduce heat to medium; cook 5 minutes.

Remove skillet from heat; stir in chips and top with cheese.  Cover; let stand 5 minutes.  Remove lid; sprinkle with remaining cilantro.  Great served with a green vegetable or salad.  Or, serve with fried eggs for an authentic Mexican breakfast (says the cookbook).  

Look at the sauce on this dish

 Reallly, look at it!   The peppers, cilantro, tomatoes, ... delicious!

 From Pampered Chef's Latin Flavor cookbook!  Mexican food at home, my kind of supper!

* These guajillo peppers are not spicy.  On the hot-ness scale at the top of the bag, they only get a medium.  I would classify them as mild.  They have really great flavor but no real spicy-ness.  Also, these can probably be found at Wal-Mart, in a bright yellow bag in the international/Spanish aisle.  I bought these at the International Food Store in Raleigh.
**Another note from the cookbook:  omit oil.  Cook 6 oz chorizo for 6-8 minutes for even more flavor.  Continue with the rest of the directions.