Chilaquiles Rojos con Pollo

WHAT YOU NEED

Crema Mexicana

Ranchero® Queso Fresco

6 corn tortillas, cut into squares or triangles or 10 oz pre-made corn tortilla chips
10 - 12 guajillo or dried hatch chiles, stems and seeds removed
2 garlic cloves
6 cups water
1 cup cooked chicken breast, shredded
¼ cup Cacique^® Crema Mexicana
¼ cup Cacique^® Ranchero^® Queso Fresco
1 tbsp olive or grapeseed oil

In a large sauce pan combine water and dried chile skins. Bring to a boil and reduce heat. Cook for 10-15 minutes.
Place chile skins and half of the water used to boil them in the blender. Add garlic and puree. Strain chile sauce to remove any larger pieces.
In a medium skillet place oil and add tortillas (or pre made corn tortilla chips) on medium heat. Cook tortillas until they are a little toasted.
Pour chile sauce over tortillas and cook covered for about 5 min. Add chicken and queso fresco. Remove from heat and top with crema. Enjoy!