Chicken Chilaquiles

Name: Chicken Chilaquiles
Yield: Serves 6
Ingredients: 16 (6-inch), corn tortillas, each cut into 8 wedges; 1/4 cup, olive oil; , salt; 5 dried, guajillo chiles, stemmed and seeded; 1 (28-ounce) can, whole peeled tomatoes; 1 cup, finely chopped onion; 1 , poblano chile, stemmed, seeded, and chopped; 1 , jalapeño chile, stemmed, seeded, and chopped; 8 sprigs fresh, cilantro, plus 2 tablespoons chopped; 3 , garlic cloves, chopped; 1 1/2 cups, chicken broth; 1 1/2 pounds, boneless, skinless chicken breasts, trimmed; 4 ounces, queso fresco, crumbled (1 cup); 1 , avocado, halved, pitted, and cut into 1/2-inch chunks; 2 , radishes, trimmed and sliced thin; , Sour cream; , Lime wedges

Main Courses
Chicken

By Christie Morrison ･ Appears in Cook's Country June/July 2015, Cook's Country TV

We aimed to capture the deep flavor and chewy-crisp texture of traditional chilaquiles while turning this side dish into a meal.

SERVES 6

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