I spatchcocked and roasted a chicken the other night. I like to roast a whole chicken mostly for the leftovers to make chicken pasta salad, chicken sandwiches, chicken burritos, chicken tacos, chicken and rice... it's just so handy to have the cooked chicken on hand!
After we enjoyed our chicken dinner, I shredded the rest of it, saved the bones for stock, and the next day all I could think of was having chicken enchiladas for dinner. Although I usually keep a can of enchilada sauce on hand, this time the pantry was bare, and I didn't want to go to the store! I googled red enchilada sauce and found a quick recipe. I've made red sauce before using dried chilis and it's a fair amount of work. This recipe uses a can of tomatoes and it is some of the best red sauce I've tasted.
This morning I made chilaquiles (she-la-KEE-lays) using the red sauce with a fried egg on top. That's one good breakfast!
Red Enchilada Sauce (makes 2 cups) adapted from here
1/4 cup vegetable oil
2 T flour
2 T chili powder
8 oz. can fire-roasted diced tomatoes
1-1/2 cups water
1 Caldo de Pollo bouillon cube
1/2 tsp ground cumin
1/2 tsp garlic powder
Puree 8 oz. can of tomatoes in food processor. Set aside. Heat water and dissolve bouillon cube in it. Set aside
Heat oil in a large frying pan. Add flour and chili powder and cook on medium for 7-8 minutes, stirring often to prevent burning. Add pureed tomatoes, water, cumin and garlic powder. Continue to cook (about 10 minutes) until thickened.
Chilaquiles (1 serving)
2 corn tortillas, cut into strips
vegetable oil for frying
Red enchilada sauce
Fry tortilla strips in oil until browned and crisp. Remove to a paper towel to drain. Heat red sauce in a saucepan. When sauce is hot, add tortilla strips and turn to coat completely. Put tortillas and sauce onto a oven safe plate, top with cheese and put under a broiler until cheese melts.
In the meantime, fry an egg to your liking. Top the tortilla strips with the egg and garnish with radishes, sour cream, and cilantro.