Recipe of Speedy Chilaquiles

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Before you jump to Chilaquiles recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Thing To Follow.

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Hence, it should be fairly obvious that its not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now lets go back to chilaquiles recipe. To make chilaquiles you only need 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Chilaquiles:

1. Get of Sauce.
2. You need 28 oz of can of peeled whole tomatoes.
3. Prepare 8 oz of can of diced chilis.
4. Take 5 of mushrooms, chopped.
5. Provide 15 oz of can of corn, drained.
6. Take of Meat.
7. You need 2 lbs of chicken.
8. Take 1.5 cups of chicken broth.
9. You need of Adobo seasoning (or seasoning of your choice).
10. Take of Final Dish.
11. You need 1 of large onion thinly sliced.
12. Take 1 head of garlic finely chopped.
13. Get of Tortilla chips.
14. Take of Shredded parmesan cheese.
15. Prepare of Shredded mozerella cheese.
16. Use 1 bundle of chopped cilantro.
17. Take of Salt and pepper.
18. Use of Olive oil.
19. Provide of (Optional) sour cream.

Instructions to make Chilaquiles:

1. (Sauce may be prepped the day before). Combine tomatoes and chilis into blender and blend until almost smooth. In a large container, combine this mixture with corn, chopped mushrooms, and a pinch of the garlic and onions. Set aside..
2. Note: For the chicken, I used my pressure cooker (set to poultry) and cooked it for 45 min. This way I get even cooked chicken I can easily shred it and get some amazing stock, but you may prep the chicken however you like..
3. In a pressure/slow cooker, combine chicken, broth, and adobo seasoning and cook. Salt & pepper to taste. After cooking, separate meat from remaining stock. Save stock for later..
4. The next steps will require you to judge portions based on cookware size and desired portions..
5. Add oil to skillet. Cook onions until edges are slightly brown. Throw in garlic and cook for 1 min..
6. Pour sauce mix onto skillet and bring to a simmer. Add saved chicken stock if available (or add original stock). Cook for 5 min, occasionally stirring, until sauce starts to thicken..
7. Remove from heat and add chicken. Mix and allow to cool for 3-5 min. Note: I learned that allowing the food to cool let the chicken absorb more of the sauce and prevented the tortilla chips from getting too soggy too quickly when added..
8. Add cheese and tortilla chips and mix, carefully covering all the chips..
9. Top with cilantro and serve immediately..

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