Login to Save Like

Ingredients

• For the tomato chile sauce:
• 1 28-ounce can whole tomatoes
• 3 jalapeos, stemmed and chopped
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon lard or vegetable oil
• 1/2 teaspoon salt
• For the chilaquiles:
• 1 cup chicken broth
• 7 ounces corn tortilla chips
• 1/2 cup leftover chicken
• 2 tablespoons Mexican queso fresco, crumbled
• 1/2 onion thinly sliced
• 1/4 cup sour cream
• Handful of cilantro

Description

Serious Eats