Chilaquiles

Ingredients

• 4 boneless skinless chicken breasts
• 1 onion, quartered
• 2 garlic cloves
• 2 onions, finely chopped
• 1 garlic, minced
• 12 tomatoes, peeled and seeded and pureed
• 1 tablespoon cilantro, minced
• salt and pepper, to taste
• 2 tablespoons Tabasco sauce (optional)
• 4 round corn tortillas
• 1 cup sour cream (thinned with a small amount of water)
• 1/2 lb manchego cheese
• 1/2 lb mozzarella cheese

Directions

1. 1

   Cut the tortillas into strips.

2. 2

   Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.

3. 3

   Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.

4. 4

   Sautee the chopped onion and garlic in a little olive oil.

5. 5

   Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.

6. 6

   Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.

7. 7

   Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.

8. 8

   Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.

9. 9

   Repeat layers and finish with cheese and sour cream.

10. 10

    Bake at 325 degrees F for about 45 minutes.