Red Chicken Chilaquilles

Recipe Ingredients

6 cups	1422ml	Chicken stock
1 teaspoon	5ml	Salt - plus more to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper - plus more to taste
1 lb	454g / 16oz	Boneless skinless chicken breast
2 tablespoons	30ml	Vegetable oil
1		Onion - peeled and diced
3		Garlic cloves - peeled and minced
2 cups	125g / 4.4oz	Red Tomato Salsa - see * Note
2		Corn chips
		Garnishes
1/4 cup	59ml	Crema - see * Note
		(or 1/4 cup sour cream)
1		Cilantro leaves - washed and diced
1/4		Onion - diced
1/4 cup	36g / 1.3oz	Grated Cotija cheese

Recipe Instructions

* Note: See the "Red Tomato Salsa" and "Crema" recipes which are included in this collection.

Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8 to 10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.

Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2 to 3 more minutes, do not brown. Add Red Tomato Salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.

Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3 to 4 minutes then serve immediately while chips are still half crispy with garnishes on top.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6134 broadcast 08-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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