CHILAQUILES - CHICKEN

By akselden

Ingredients

• 2 chicken breast halves, with bone and skin
• 2 dried ancho chili peppers
• Vegetable oil
• 36 corn tortilla wedges
• 2 tomatoes, coarsely chopped
• 1 C. beer
• 3 eggs
• 1 C. sour cream
• Salt and pepper to taste
• 1 2/3 C. grated cheddar cheese

Details

Servings 6

Preparation

Step 1

1. Place chicken breasts in a saucepan with water to cover. Bring to a boil, reduce heat to low, cover and simmer until tender, about 25 minutes. Drain and cool.

2. Bone and skin the chicken, then shred the meat. Set aside.

3. Meanwhile, slit 2 dried ancho chili peppers lengthwise alon one side and remove the ribs (don't forget to wear gloves!). In a heavy skillet over low heat, toast the chilies until they deepen in color and smell quite pungent, about 3 minutes. Transfer to a bowl and add lukewarm water to cover. Let stand 5 minutes, then drain. Set aside.

4. Preheat oven to 400 degrees.

5. In large frying pan over high heat, pour in oil to 1/2 inch deep. When oil is hot, working in batches, add 36 tortilla wedges cut from 12 corn tortillas and fry until slightly golden but not too crisp, about 1 minute. Using a slotted spoon, transfer to paper towels to drain.

6. Spread fried tortilla wedges in a 9" X 13" baking dish. Top evenly with shredded chicken. Drain chilies and place in food processor. Add tomatoes, beer, eggs, sour cream and salt and pepper. Process until smooth. Pour chili mixture evenly over tortillas and chicken. Top with cheese.

7. Bake until cheese melts, about 30 minutes. Serve immediately.