Ancho Olive Chilaquiles
Makes 6
Ingredients
- 3 ancho chile peppers, dried, stem and seeds removed
- 2 tablespoons garlic, minced
- 2 1/2 cups canned diced tomatoes
- 1 cup low sodium chicken broth
- 1 1/4 cups California Black Ripe Olives, halved
Directions
- Place ancho chile in a small bowl and cover with hot water. Set aside to soak for 5-10 minutes.
- Place hydrated chile in the bowl of a food processor.
- Add tomatoes and garlic and puree until smooth. Season to taste with salt.
- Transfer to a medium sauté pan and cook over medium-high heat, stirring occasionally, for 3-4 minutes.
- Stir in chicken broth, California Ripe Olives and mint and simmer for one minute.
- Remove from heat and set aside.
- Place one third of the chips in a 7-inch by 11-inch baking pan.
- Top with half of the chicken, half of the cheese and one third of the ancho sauce.
- Place another layer of each on top and finish with a layer of ancho sauce. Cover and bake in a 350ºF oven for 20 minutes until chips are soft and heated through. Remove from oven and serve immediately.
