Red Chilaquiles

• 28 ounces diced tomatoes or whole
• 2 jalapenos stemmed, seeded and chopped, optional
• 1/2 white onion chopped
• 1 clove garlic chopped
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1 cup chicken broth
• 8 corn tortillas
• 4 cups tortilla chips
• onion Thinly sliced, for garnish
• queso fresco cheese Mexican, crumbled
• 1/4 cup crema or sour cream

1. To make the sauce, add the tomatoes, jalapeno, onion, and garlic to a food processor or blender and process until smooth. Over medium-high heat, heat oil in a skillet. Slowly add the tomato chile sauce and cook for about 5 minutes, stirring constantly. Turn the heat to low and season with salt. Add the tortilla strips and stir until coated with sauce; cover and let cook for about 5 minutes.
2. Divide among 2-4 plates, top thinly sliced onions, queso fresco, cream/sour cream, and serve. Also excellent with chicken and cilantro!
3. Chilaquiles are traditional Mexican dish commonly served for breakfast. Tortilla chips are cooked in either a red tomato chile sauce (such as this recipe) or a green tomatillo sauce (salsa verde) then topped with crema (or sour cream) and queso fresco. Chicken is also a typical addition.

tomatoes, jalapeufos, white onion, garlic, vegetable oil, salt, chicken broth, corn tortillas, tortilla chips, onion, fresco cheese, sour cream

Taken from www.yummly.com/recipe/Red-Chilaquiles-1670674 (may not work)