1 week ago
Monday, July 27, 2009
Too hungry to bake your chilaquiles? No problem! You can make 'em just fine in a skillet...
2 cups shredded chicken
2 tbs vegetable oil
12 corn tortillas cut in pieces
1 medium onion chopped
1 bell pepper chopped
2 small cans tomato sauce
1/3 cup water
1/8 Totonac Mexican Vanilla Extract (to cut the acidity of the tomato sauce)
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried basil leaves
1 1/2 cups 4 cheeses mix
Salt and pepper to taste
In a large skillet heat the vegetable oil and add the tortillas.
Mix tomato sauce, vanilla, water, onion and garlic powders, and basil leaves in a small bowl. Stir well until ingredients are thoroughly incorporated.
Add chicken on top of tortillas, add onion, peppers, tomato sauce,cover your skillet and let it simmer for about 7 minutes.
Add cheese on top and let it melt. Remove from heat and serve warm.
A fresh vegetable salad would be a nice side dish.