Chipotle Chicken Chilaquiles

By carvalhohm

Ingredients

• 3 cups prepared chipotle salsa
• 1 1⁄2 cups chicken broth
• 12 (6 or 7-inch) corn tortillas
• 1 to 11 ⁄4 cups vegetable oil for frying
• 2 cups shredded cooked chicken
• 6 eggs, beaten
• 1 cup shredded Chihuahua or Manchego cheese
• 1 ⁄2 cup finely crumbled queso añejo or feta cheese
• 1 ⁄3 cup crema mexicana or crème fraîche

Details

Servings 6
Adapted from kitchenaid.com

Preparation

Step 1

1 Combine salsa and broth in medium bowl; set aside.

2 Stack tortillas on cutting board; cut into 1⁄4- to 1⁄2-inch-wide strips. Place 1 cup oil in KitchenAid® Multi-Cooker; heat on Sauté setting to 350°F. Add one third of tortilla strips; cook until crisp and golden, gently stirring often to prevent sticking. Transfer to paper towel-lined plate with slotted spoon. Repeat with remaining tortilla strips, adding additional oil as needed. Turn off heat.

3 Drain all but 1 tablespoon oil from Multi-Cooker using pour spout; spread remaining oil over bottom and side of Multi-Cooker using brush. Return cooked tortilla strips to Multi-Cooker. Add chicken and salsa mixture; stir gently to coat evenly. Fold in eggs.

4 Cover and cook about 10 minutes on Sauté setting or until tortilla strips have softened and eggs are cooked, stirring gently two to three times. Turn off heat; stir in cheeses. Scoop servings onto individual plates; drizzle with crema mexicana.

Makes 6 to 8 servings

note: Crema mexicana is a dairy product similar to sour cream or crème fraîche, either of which can be substituted if you are unable to find crema.

Crema mexicana is sweeter and creamier than crème fraîche with a slightly
bolder flavor than sour cream, and is available near the cheese in the dairy section of well-stocked supermarkets.