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CHIPOTLE CHILAQUILES WITH MONTEREY JACK CHEESE SAUCE

Yield: 1 shareable serving

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Ingredients

Item/Count

CHICKEN
Chicken breast and/or thighs 1lb
Cumin 2 tsp
Chili powder 2 tsp
Ground garlic 2 tsp
Can of green chilis (8 oz) 1
Salt 2 tsp
Pepper 1 tsp
Chicken stock 1 qt
REMAINING INGREDIENTS
Can of whole tomatoes (28 oz) 1
Chipotles in adobo 2-4
Vegetable oil 3 Tbsp
Large onion, sliced 1
Cloves garlic crushed 7
Chicken stock 16 oz
Ground cumin 1 Tbsp
Chili powder 1 tsp
Salt 1 tsp
Corn tortilla chips, unsalted if possible 16 oz
Muy Fresco® Monterey Jack Cheese Sauce (heated) 1 1/2 cups
Sour cream ½ or 2/3 cup
Chopped cilantro 1/3 cup
Fresh sliced onions garnish
Optional: fried egg 1

Directions

  1. Start by cooking the chicken with the seasonings in the stock until done. Remove chicken and let cool until the chicken is easier to handle and then shred. Set aside to use on top of the chilaquiles.
  2. Next blend the tomatoes and chipotles (with some of the sauce) until smooth.
  3. Then heat the oil and Sauté the onions 4-6 minutes. Add the garlic continue to sauté an additional 2 minutes.
  4. Next add tomato mixture, stock and seasonings to the onions and bring to a boil over moderate heat until slightly thickened then remove from heat.
  5. Add the tortilla chips and stir in gently taking care not to break the chips.
  6. Cover the chips completely with the sauce and top with the sour cream, chopped cilantro, fresh sliced onions and the heated Muy Fresco® Monterey Jack Cheese Sauce.