Red Chile Chicken Chilaquiles

Ingredients

• 8 oz tomato sauce canned
• 1 tablespoon canola oil 
• 3 oz pepper flakes red
• 2 cups to 5 chilies red
• 4 servings cilantro leaves fresh
• 8  corn tortillas 
• 4 oz queso fresco crumbled
• 3 tablespoons flour all-purpose
• 2 cloves garlic 
• 4 oz muenster cheese shredded
• 0.3 cup spring onion green red finely chopped
• 1.5 teaspoons salt 
• 1.5 cups chicken shredded cooked
• 2.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• blender
• tongs
• colander

Directions

1. To make Red Chile Sauce, remove stems, seeds, and veins from chile pods.
2. Place in colander; rinse well with cool water.
3. Place chiles in 3-quart saucepan; add enough water so chiles are just covered.
4. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly.
5. Drain cooked pods; cool before blending.
6. In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
7. To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat.
8. Add tortilla pieces; fry until crunchy.
9. Reduce heat to low.
10. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted.
11. Remove from heat.
12. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.