Ancho Olive Chilaquiles


  • 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


  1. Place ancho chile in a small bowl and cover with hot water. Set aside to soak for 5-10 minutes.
  2. Place hydrated chile in the bowl of a food processor.
  3. Add tomatoes and garlic and puree until smooth. Season to taste with salt.
  4. Transfer to a medium sauté pan and cook over medium-high heat, stirring occasionally, for 3-4 minutes.
  5. Stir in chicken broth, California Ripe Olives and mint and simmer for one minute.
  6. Remove from heat and set aside.
  7. Place one third of the chips in a 7-inch by 11-inch baking pan.
  8. Top with half of the chicken, half of the cheese and one third of the ancho sauce.
  9. 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.
Nutritional Analysis Per Serving:

Calories 595, Fat 31g, Cholesterol 66mg, Sodium 887mg, Carbohydrate 51g, Protein 29g.