Chilaquiles for a Crowd

Chilaquiles para una Muchedumbre
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Recipe From Season 6 of Mexico - One Plate at a Time
Servings: 12to 16


  • 3tablespoons vegetable oil
  • 2large white onions, sliced (divided use)
  • 316-ounce jars of salsa, preferably fire-roasted tomatillo salsa
  • 1quart chicken stock
  • 24ounces sturdy tortilla chips, preferably the rustic home-style ones from a local tortilleria
  • 2cups (8 ounces) shredded Mexican melting cheese(such as Chihuahua) or Monterey Jack, brick or mild cheddar
  • 2 to 3cups (10 ounces to a pound) coarsely shredded cooked chicken, I use leftover grilled chicken or buy a rotisserie chicken (optional)
  • 3/4cupMexican crema, creme fraiche or sour cream thinned with a little milk or cream
  • 1/2cupfreshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan (optional)
  • Ahandful of cilantro leaves, for garnish


In a very large (6-quart) Dutch oven, heat the oil over medium-high. Add about two thirds of the onion and cook, stirring regularly, until richly browned.

Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn off the heat and stir in the chips and shredded cheese. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out.

Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then drizzle with the crema, and sprinkle with the onion, optional grated queso anejo and cilantro. Serve without hesitation.



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