Red Chilaquiles With Chicken

Everyone loved it, but if you're planning on feeding 4, this is a very conservative serving size. 2-3 would be more of what I would consider a normal portion.

It is an old wives tale that deseeding chiles makes them milder. Seeds contain no capsicin, except for that which diffuses from the mesocarp of the chili berry. So, if anything, deseeding will make the chili more piquant, not less. Deveining may help reduce the concentration of capsicin, but not by much. In any case, when I make chilaquiles from scratch, frequently it is as a mildly hungover person who does not care for mondongo or menudo, so I don't bother with the visual aesthetics so much.

Loved this recipe. We added some habañero salsa to ours to give it a little more heat, but overall, every bite was delicious. We swapped out the chicken for chorizo and blended that into the sauce like you would the chicken, and it was all eaten up!

I added a green bell pepper to the sauce, and then when simmering added cumin and celery seed. Felt like this made the sauce richer and taste a bit more Mexican

Sauce was excellent! will definitely use for other things as well. I made it keto by frying a low carb tortilla in oil first. I also mixed in some black beans I had made and needed to use up and sprinkled with feta and cilantro.

This was awful. Tasted dull, and the flavor profile was much more Italian than Mexican. So incredibly disappointing. Next time I'll just pour enchilada sauce on the chips.

Easy, and delicious. I found the relatively few ingredients was to this dish's benefit -- flavored melded well. Also allowed control of the salt - need some, but many salsas and packaged sauces are way too salty. I did add a light teaspoon of New Mexico dried chiles to the sauce, and my chicken had been grilled so had a slight smoky flavor. Will definitely make again.

How long do you microwave the corn tortillas?

Wasn't sure what was meant by "toasted" tortillas. I ended up brushing the tortillas with a light film of vegetable oil and baking in the oven. Added in some Mexican oregano and a single canned chipotle chili, which added nice flavor without overwhelming the dish. The preparation may have been unconventional, but it turned out delicious. I'd say the amount of portions is 2-3 rather than 4.

There is no need to use canned tomatoes. If you roast tomatoes, the skin peels right off and they have rich flavor. If you want convenience, freeze these. Canned tomatoes, because of the citric acid, are even more susceptible than other canned foods to cause hormone disruptors often present in the lining to leach into the food. Needless to say, cans are wasteful and environmentally unfriendly. Moreover, the jagged edges of cans can hurt animals that lick them once discarded.

More interesting with some chipotle added.

Good, basic recipe! I did add a lot of extra spice (cayenne, cumin, and adobo) which kicked it up a notch :)

It quite peculiar that this recipe doesn't have any dried chiles in the sauce. Instead it's made with "marinara" sauce. Add a few guajillo and a chipotle instead of the jalapeno. Then you are approaching something slightly more like real Mexican cooking.

Perfect beginning - may need to add more broth or tomato or both.

As with many, many NY Times chicken recipes, much more tomato or other liquid is needed to avoid creating chicken-in-paste instead of an edible dish. On this particular recipe, I add additional canned tomato and broth until I get the consistency I like.