Ingredients
|
Instructions
Heat the salsa and broth together in a large saucepan to boiling. Stir in the chips, coating them with the salsa mixture. When the mixture comes to a simmer, cover the pan and remove it from the heat. Let stand for 5 minutes. Spoon onto warmed plates. Sprinkle with cheese, shredded chicken, sour cream, onion and cilantro. Serve right away.
Hi there and really enjoy your shows throughout the years. Now don’t laugh, the fastest way to make Chilaquiles in my household is; using left over enchiladas. My neighbors think i make this from scratch. I use left over enchiladas which consist of red chile enchilada sauce, purple chopped onions and black olives chopped. Any left overs on Friday night it is used on Saturday morning. I simply take the enchiladas semi chopped up stir fry quickly add more cheese on top and breakfast with a sunny side up egg. This is how my Grandparents did it 50 years ago and this is how I do . On a personal note, I love your green enchilada sauce for unexpected guest quick and easy. Thank you.
I love chilaqquiles I make them but your way looks very good too. I toast the onion chopped up and I add Chiwawa cheese add all the rest like a lasagna. I am going to buy your sauce and make it. Can’t wait.
Love your short cuts. I will make tomorrow. But I toast my onion chopped up. Then add the rest but I use cheese your choice. No meat.