While working today and listening to Romantic and Classical Opera on Pandora, I was again inspired to make another authentic dish often cooked by my Mexican grandmother. Well…..not it did not exactly happen like that! Thursdays we usually have a LONG day with usually no time to eat dinner beforehand. I thought that it was at least important to have one good meal before we left for the day.
Chilaquiles are a quick meal to make and very tasty, especially for a mid-week lunch or dinner. This dish, along with Molé, are one of my favorite to dishes to eat when I go back to Mexico. There is nothing as good as having authentic Mexican food. This was my first time making this dish and I gotta say that I was pleased with the results. My hubby wiped his plate clean! Another winner for the week. No more cooking for the week since we have many singing engagements.
Mexican Chilaquilés
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serves 2
9 tomatoes, diced
1 onion, medium and diced
3 garlic cloves, whole
1 jalapeño, seeded
Sunflower oil
12-15 corn tortillas, cut like tortilla chips
2 chicken breasts
1 garlic clove
salt and pepper
Toppings
Cotija cheese
Sour cream
Thinly sliced white onions
Place chicken breasts in a pot of water and add garlic clove and 1 tsp salt. Boil for 15 minutes and dispose of water. Shred the chicken breast and set aside. Meanwhile, deep dry tortilla chips in sunflower oil until nice and toasty. Drain on a paper towel.
In a separate pan, heat sunflower or olive oil and fry the onions, garlic, and pepper until transparent. Add the diced tomatoes and cook for 5-7 minutes. Add ingredients to a blender and purée. Return to pan and cook for another 5-7 minutes. 
Add the chicken. Add the fried tortilla chips and fold sauce gently. Serve on plates and top with cheese, cream, and onions.
Very filling!
