Chipotle Chilaquiles

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Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese. Rick Bayless keeps the recipe simple by doctoring canned tomatoes with canned chipotles in adobo, available at Latin grocers and many supermarkets. Plus:  More Mexican Recipes 

By Rick Bayless
March 2007

Gallery

Credit: © Christopher Testani

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Directions

  • In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smooth.

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  • In a very large, deep skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Pour in the tomato puree and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the stock and boil the sauce over moderately high heat until slightly thickened, about 2 minutes. Season with salt and remove from the heat.

  • Gently stir the tortilla chips into the sauce, making sure they are well coated. Top with the remaining onion, the shredded chicken and the Parmesan cheese. Dollop the sour cream over the chilaquiles, sprinkle with the cilantro and serve immediately.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight. Reheat the chipotle-tomato sauce before proceeding.

Notes

Queso añejo is an aged Spanish white cheese that's slightly salty.

Suggested Pairing

The smoky-spicy flavors in this dish can be balanced best by a wine with lots of sweet fruit. Zinfandels, particularly from warmer regions like Sonoma's Dry Creek Valley, have a jammy richness that's ideal here.

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