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Chipotle Chicken Chilaquiles

This is really two recipes in one: Make your own corn tortilla chips and the Chilaquiles. We would also suggest making Flying O Ranch Frijoles de la Olla (Home Style Beans) to go with your chilaquiles. This is real Mexican food and flavors! Barb and Chuck L.

NOTE: Unless you are using commercially prepared chips, you will need to cut tortillas and let them sit overnight to dry before cooking them for this recipe.

Serves: 4-6

10 corn tortillas

2 lb Roma tomatoes halves

Salt and pepper

3 Tbsp Flying Olive Garlic or Chipotle Extra Virgin Olive Oil (or ½ and ½)

2 skinless, boneless chicken breasts, about 6 oz each

1 white onion, halved

3 garlic cloves, UNPEELED

½ cup low-sodium chicken broth

1 canned chipotle chile in adobo sauce, plus 1 Tbsp adobo sauce. May substitute 2 Tbsp tomato paste and 1 Tbsp water

2-4 Tbsp Flying Olive Garlic, Chipotle, Cilantro & Roasted Onion, Lime, a Combination, or Single Varietal of Choice (Suprisingly, we found it doesn’t make too much difference which oil we used, and we tried all of these)

Toppings: ½ cup crumbled queso fresco or Catija cheese; 2 thin slices white onion, separated into rings; ½ cup Mexican crema, crème fraiche, or sour cream ¼ cup chopped fresh cilantro leaves

Directions:

For tortillas:

Cut each tortilla into eighths. Spread on a baking sheet and leave out overnight to dry.

For salsa:

Preheat the oven to 400 degrees F. Line two baking sheets with foil. Place the tomatoes on one pan and drizzle with 2 Tbsp Flying Olive EVOO of Choice and season with 2 tsp salt. Toss to combine.

Place the chicken breasts, onion and UNPEELED garlic cloves on the other pan. Drizzle with reaming Flying Olive EVOO and season with 2 tsp salt and freshly ground black pepper. Roast until the chicken is cooked through (165 degrees F), about 20-30 minutes depending on how thick your chicken is.   Roast the tomato/onion sheet for about 30-45 minutes. The tomatoes will be slightly charred.

Remove from the oven and let cool.

When cool enough to handle, peel the garlic (if the garlic has burned, toss it out). Transfer the tomatoes, onion, and garlic to a blender. Add the chicken broth and the chipotle chile or tomato paste and water. Placing a clean towel over the opening, blend until smooth, about 1 minute. Season the salsa to taste with salt and black pepper.

Using two forks or your fingers, shred the chicken into 1”, string-like pieces.

Meanwhile, cook the tortillas. Line a pan with foil. Working in batches, quickly brush Flying Olive EVOO of Choice over each tortilla piece and place it on the rimmed baking sheet. Sprinkle on kosher salt. Place in the 400 degree oven for about 4-5 minutes until the tortillas just begin to toast. Remove from the oven and place in a bowl. Continue with the next batch of chips until all have been toasted.

In a skillet, add the salsa and simmer over low heat. If it is very thick, add 1-3 Tbsp of water until slightly runny. Add the shredded chicken and fried tortillas. Cook on low heat until the tortillas have softened but are not mushy, about 5 minutes. Season to taste with salt and black pepper.

Spoon the mixture onto a platter or onto individual plates (which we like to do so we can each choose our own toppings). Top with your choice of condiments. Serve immediately.

Inspired by a recipe from Marcela Valladolid in Better Homes & Gardens Magazine, May, 2017

Submitted by Chuck and Barb L.