While this version of chilaquiles is made with chicken, I love making a vegetarian version with scrambled eggs. Sometimes, I'll add some sauteed zucchini to up the veggie factor of my meal!
- 2 teaspoons olive oil, divided
- 8 corn tortillas, cut into quarters
- 1 teaspoon kosher salt, divided
- 2 - 14.5 ounce cans fire roasted tomatoes in juice
- 1 Tablespoon + 2 teaspoons chile powder
- 1 cup chopped white onion
- 1 whole jalapeno (if you want it spicy, leave the seeds in. If you want a mild sauce, remove the seeds)
- 4 medium size garlic cloves, peeled
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped cilantro
- 1/4 cup crumbled queso fresco
- Preheat oven to 350 degrees F.
- Grab 2 baking sheets and spread 1/2 teaspoon of olive oil on each pan. Divide tortilla wedges between the 2 pans and sprinkle 1/4 teaspoon of salt over each of the pans.
- Bake chips for 20-25 minutes, or until lightly golden and crunchy.
- While chips are baking, place tomatoes, chile powder, onion, jalapeno, garlic and 1/2 teaspoon salt into the blender and puree until smooth.
- Heat a large saute pan or pot on medium high heat. Once hot, add 1 teaspoon of olive oil. Add the sauce to the hot oil. Once sauce starts to bubble, turn heat down to medium low and simmer until thick, about 15-20 minutes.
- Add the shredded chicken to the sauce and stir to combine. Add the chips and stir, being careful not to break the chips.
- Portion chilaquiles between 4 plates and top each with chopped cilantro and queso fresco. Enjoy immediately!