Dinner Tonight: Chilaquiles Rojos Recipe
Ingredients
- For the tomato chile sauce:
- 1 28-ounce can whole tomatoes
- 3 jalapeños, stemmed and chopped
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon lard or vegetable oil
- 1/2 teaspoon salt
- For the chilaquiles:
- 1 cup chicken broth
- 7 ounces corn tortilla chips
- 1/2 cup leftover chicken
- 2 tablespoons Mexican queso fresco, crumbled
- 1/2 onion thinly sliced
- 1/4 cup sour cream
- Handful of cilantro
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