The Little Mexican in All of Us

Chilaquiles with a side of mandarins for a touch of color :)

After my short hiatus to travel for spring break, I have returned, my faithful foodies!


I feel bad about leaving you guys hanging for a couple weeks so what better way to make it up to you than with a tasty recipe from my very own heritage; Mexico!


Who doesn't love Mexican food? Being the Mexican-American that I am, I couldn't very well ignore the food I grew up with; so here is an homage to  the little Mexican in all of us, and for those of you who might be afraid of a spicy foods, not to worry,this dish isn't spicy at all so you can add at your will.
Enjoy!

Ingredients

• 4 tablespoons diced onion
• 1 clove garlic, minced
• 2 cups tomato sauce
• 1 chile (jalapenos or serranos) -seeded and chopped, or more to taste
• 1 can chicken broth
• 8 Corn Tortillas cut into chip sizes
• 2 cups cooked chicken breasts, shredded
•  
• Toppings:
• minced onion (optional)
• shredded mozzarella cheese (optional)
• sour cream

Directions

1. Preheat oven to 350 degrees
2. Bake tortilla chips until crisp. (about 10-20 min) Set aside. Do not turn oven off! 
3. Saute onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Mix with the tomato sauce, chilies and broth in a bowl. season with salt and pepper
4. Boil chicken until done and shred with a fork. 
5. Add chicken to tomato mixture.
6. Make a layer of  tortilla chips in the bottom of a casserole dish and sprinkle shredded cheese on top of chips.
7. Pour tomato/chicken mixture into casserole dish and top with more chips and cheese.
8. Bake in oven for about 20-30 min.
9. Serve with sour cream drizzled over dish.

1. Bake Chips

2. Mix tomato sauce mixture and chicken

3. Layer ingredients in casserole dish 

4. Bake to perfection!