Mexican Chicken Chilaquiles Casserole

•2 dried ancho chiles, stems and seeds removed, torn into pieces
•2 cloves garlic
•1 cup low-sodium chicken broth
•1 (28 ounce) can of whole tomatoes, drained
•2 teaspoons cumin
•1 teaspoon ground coriander
•1 Tablespoon sugar
•1 teaspoon salt
•1 (7.5 ounce) bag white corn tortilla chips
•2 cups cooked shredded chicken
•½ lb. Monterrey jack cheese, shredded
•½ c. chopped cilantro leaves
•1 c. halved cherry tomatoes
•2 green onions, sliced
•4 Tablespoons Cotija cheese
•1 jalapeno pepper, sliced (optional)

1.Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.
2.Puree with garlic, broth, and ½ cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes.
3.Preheat oven to 350. Layer a 9 x 13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.
4.Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.
5.Let sit for 15 minutes to cool and set, then garnish with cilantro, cherry tomatoes, green onions, Cotija cheese, and jalapeno (if using). Serve warm.


Serving Size: 9x13 pan I made into 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TERRIE0771.