Anne's Chicken Chilaquiles Rojas


  • 1 (28 ounce) can whole peeled tomatoes, drained
  • 2chipotle chiles in adobo sauce, or more to taste
  • 1 ½ tablespoons vegetable oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 ½ cups chicken broth
  • 1 dash roasted ground cumin
  • 1 dash dried oregano
  • salt and ground black pepper to taste
  • 1 (16 ounce) package tortilla chips
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 5 ounces crumbled cotija cheese
  • 1whole cooked chicken, deboned and shredded
  • ⅔ cup chopped green onions, divided
  • 1 cup chopped cilantro, divided
  • 1 (8 ounce) carton sour cream, divided
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10×15-inch) casserole dish.


  • Step 2

    Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.

  • Step 3

    Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.

  • Step 4

    Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.

  • Step 5

    Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.

  • Step 6

    Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

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