Anne's Chicken Chilaquiles Rojas

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups shredded cooked chicken
• 2 cups cooked white or yellow corn
• 1/2 cup chopped fresh cilantro
• 6-8 corn tortillas, cut into 1-inch strips
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, sauté onion, garlic, and jalapeño in olive oil until tender.
3. Add cumin, chili powder, oregano, salt, and pepper. Cook for a few minutes, stirring constantly.
4. Add chicken broth, tomatoes, chicken, corn, and cilantro. Simmer for 15 minutes, stirring occasionally.
5. In a 9×13 inch baking dish, layer half of the tortilla strips in the bottom.
6. Pour chicken mixture over the tortillas and spread evenly.
7. Sprinkle with remaining tortilla strips and top with cheese.
8. Bake for 25 minutes, or until cheese is melted and bubbly.
9. Serve hot.

Interesting Facts

• Chilaquiles Rojas is an ancient dish that dates back to the Aztecs.
• It is traditionally served for breakfast but can be enjoyed anytime of day.
• The dish is usually made with fried tortillas that are cut into strips and cooked in a sauce.
• It is usually served with sour cream, cheese, guacamole, and fresh cilantro.