Chilaquiles

Chilaquiles (chee-lah-KEE-lehs) is a typical Mexican dish used mainly for breakfast. They’re easy, practical and delicious!!

INGREDIENTS
4 bonless, skinless chicken breasts
1 onion, quartered
2 cloves of garlic
2 onions
1 garlic
12 tomatoes peeled and seeded
1 tablespoon cilantro
salt and pepper, to taste
1 green chili seeded (optional. Only if you want to make it hot)
4 ORGANIC CORN TORTILLAS SIKANDA
sour cream
½ pound Oaxaca cheese, if you cannot find it you can use manchego or mozzarella

PREPARATION
· Cook chicken with a little water, pinch of salt, quartered onion and 2 cloves of garlic. Cover and slowly cook over medium heat. You are basically steaming the meat.
· Cook until the chicken is cooked through and tender. Put chicken on a plate and let it cool for a while until you can shred it in very small pieces with your hands or a fork.
· Throw out the garlic and onion. They were only used to add additional flavor. · Purée onion, garlic, tomatoes, cilantro and green chili (optional) in blender to make a sauce.
· Add olive oil to a pan and cook the sauce over medium heat for 10 minutes. The sauce will change color.
· Taste and season with salt and pepper.
· Add the shredded chicken back to the sauce, lower heat and cook for a few minutes so the shredded chicken can absorb some of the flavors from the tomato sauce. Don't let the sauce cook to long. You don't want the chicken to dry out.
· Cut up then tortillas into strips.
· Deep fry them until they are crisp, remove and place them on sheets of paper towels to remove excess oil .
· Assamble the chilaquiles like a lasagna. Layer the following:
1 - A layer of tortillas. 2 - A layer of chicken in sauce. 3 - A few spots of sour cream 4 - Cheese on top
· Repeat by doing the same for next layer and finish with cheese and some sour cream. · Cook in the oven approximately 45 minutes at 335 degrees F. Serve with chopped onion and fresh cheese on top. Complement with refired beans on the side.