Sunday, February 7, 2010

Easy Chilaquiles

This couldn't be quicker or tastier! Great for a chilly night when you're craving some Mexican flavors, because this is even faster than takeout.

Easy Chilaquiles
2 Tbsp EVOO
3 minced cloves garlic
1 28-oz can crushed tomatoes with puree
2 minced chipotle chiles in adobo, plus 1 Tbsp of the adobo
1 cup water
1 Tbsp ground cumin
1 tsp ground coriander
3 cooked boneless/skinless chicken breasts, shredded*
4 cups tortilla chips
salt & pepper
fresh cilantro leaves, sour cream, and/or cheese, for serving (all optional)

Add the olive oil and minced garlic to a 3-4 qt pot and cook over medium heat until the garlic starts to sizzle a little and becomes fragrant. Add the tomatoes, chipotles, adobo, water, cumin and coriander. Season well with salt & pepper. Stir to combine, then bring to a simmer and let it cook for 6-8 minutes, until the sauce is slightly thickened and the flavors have all combined. Add in the shredded chicken and heat through.

In each of four bowls, put a handful of tortilla chips, then ladle the sauce and chicken on top. Top with cilantro leaves, sour cream, and cheese if desired (I used queso fresco, a mild Mexican cheese, but you could just use shredded cheddar or jack cheese).

* If I'm really in a rush, I'll just grab a rotisserie chicken from the grocery store and shred the meat off of it, but this time I made chicken stock with a six-pack of boneless, skinless chicken breasts (they were on sale!). This way I have cooked, shredded meat for easy meals throughout the week, and homemade low-sodium chicken stock.

Chicken Stock
6 boneless, skinless chicken breasts
2 carrots, scrubbed but not peeled, cut into chunks
2 celery stalks, scrubbed & cut into chunks
1 yellow onion, cut into chunks
2 bay leaves
1 tsp black peppercorns
3-4 sprigs of thyme leaves
3-4 sprigs of fresh parsley
3 quarts of cold water
1 Tbsp salt

Put everything into a big ol' stockpot and bring to a full boil. Turn the heat down a bit and cook at a low boil, uncovered, for 1 1/2 - 2 hours. Remove the chicken breasts and shred them for future use. Strain the rest of the stock through a colander into a large bowl, and then put in plastic containers to store in the freezer. Makes about 6 cups of stock. (Yes, you read that right -- you lose half the volume of your liquid during the process!)

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