Recipe - Red Chicken Chilaquilles

6 cup Chicken stock
1 teaspoon Salt, plus more to taste
One half teaspoon Pepper, plus more to taste
1 pound Skinless, boneless chicken
breast
2 tablespoon Vegetable oil
1 Onion, peeled and; minced
3 Cloves garlic, peeled and;
minced
2 cup Red salsa,; recipe follows
2 Handfuls corn chips

GARNISHES
1 bn Cilantro leaves washed and;
minced
One fourth Onion; minced
One fourth cup Grated Cotija cheese
One fourth cup Crema, recipe follows,; or
sour cream

Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts
with salt and pepper and add to broth. Cover and cook 810 minutes, or
until cooked through then lift out the chicken, reserving the stock, wrap
in a damp towel and set aside to cool.

Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute
the onions with 1 teaspoon salt and One half teaspoon pepper until soft. Add
garlic and cook 23 more minutes, do not brown. Add red salsa, reserved
chicken stock and water and bring to a boil, then reduce to a simmer and
cook 10 minutes.

Shred the chicken meat into long thin strips and add to the pot along with
the corn chips. Taste and adjust salt and pepper depending on how salty the
chips are. Continue simmering 34 minutes then serve immediately while
chips are still half crispy with garnishes on top.

Yield: 46 servings
Recipe By :TOO HOT TAMALES SHOW #TH6134

Posted to MCRecipe Digest V1 #320

Date: Wed, 27 Nov 1996 09:16:33 0500

From: Meg Antczak meginny@frontiernet.net