Chilaquiles Con Pollo Y Queso: - cooking recipe

Ingredients

20 medium corn tortillas
1/2 cup vegetable oil
6 ancho chilies, seeded, deveined and soaked in hot water until soft
4 roma tomatoes, roasted and peeled
2 large garlic cloves, peeled
1/2 medium white onion, peeled
1/2 - 1 cup chicken broth
1 1/2 1 1/2 cups gouda cheese or 1 1/2 cups chihuahua cheese
1 chicken breast, poached and shredded
thinly sliced onion
1 1 cup creme fraiche (crema acida) or 1 cup sour cream (crema acida)

Preparation

Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.
Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.
Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.