2 tablespoons Cheese
150 grams Chicken breasts
1 sprig Dried Thyme Leaves
1 Onion , chopped
2 cloves Garlic , Chopped
For the Tomato sauce
5 Tomatoes , chopped
2 Onion , chopped
6 cloves Garlic , chopped
2 tablespoons Tomato Ketchup
2 teaspoons Red Chilli powder
3 teaspoons Dried oregano
2 teaspoons Dried Thyme Leaves
1 teaspoon Sugar
Salt , to taste
To begin making the Mexican Style Red Chilaquiles Recipe, preheat the oven to 180 degree Celsius for about 10 minutes.
During that process, place your tortillas on a grill tray and place it inside the oven for about 5 minutes till it crisps up.
Once the tortillas crisps up you can rest it outside till it cools down and break them into big pieces and keep it aside.
Heat another saucepan with 1 1/2 cup of water and add onions, garlic, and a sprig of thyme to boil. After 10 minutes you can add your chicken pieces into the boiling water and leave it to simmer.
Boil till the chicken is cooked, this will take about 20 minutes. Switch off the heat, drain the broth over a muslin cloth and save it later for the tomato sauce.
Take out the chicken pieces and start shredding them into thin strips and keep it aside.
Meanwhile, add tomatoes, onion, and garlic into a mixer and grind it into a smooth paste.
Heat a saucepan with little oil, once it is hot, pour the paste over the saucepan and you will hear a sizzling sound, stir well.
Add all the seasonings, and cover it with the lid and cook for about 10 minutes. The curry will slowly start to brighten up.
Open the lid and add the chicken broth that you had saved up and adjust the consistency.
Cook for another 10 minutes until it thickens up. Switch off the heat, add your shredded chicken and tortilla chips and coat them well.
Pour this mixture onto a baking ceramic tray, sprinkle with cheese on top and place them in the oven and bake till the cheese melts.
Serve the Mexican Style Red Chilaquiles Recipe with some more Homemade Nachos by the side and also enjoy it with a bowl of Sweet Potato & Green Bean Salad.