Spicy Red Chile Pulled Chicken (Print Version)
Baked layers of shredded chicken, red chile sauce, cheese, and tortillas for a bold, satisfying dish.
# Ingredients:
→ Red Chile Sauce
01 -
10 to 12 dried New Mexico red chile pods, stems and seeds removed
02 -
2 cups hot water
03 -
2 cloves garlic
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon dried oregano
06 -
Salt, to taste
→ Chicken and Bake
07 -
3 cups cooked shredded chicken
08 -
10 to 12 corn tortillas, cut into strips or torn
09 -
2 cups shredded Monterey Jack or Colby Jack cheese
10 -
1 cup shredded cheddar cheese
11 -
1 tablespoon oil or lard
12 -
1/2 small onion, finely chopped
→ Optional Toppings
13 -
Chopped cilantro
14 -
Diced onion
15 -
Sour cream or crema
16 -
Fried or sunny-side-up eggs
# Steps:
01 -
Place dried New Mexico red chile pods in a bowl and cover with 2 cups hot water. Soak for 15 to 20 minutes, or until fully softened.
02 -
Transfer softened chiles to a blender with garlic, ground cumin, dried oregano, a pinch of salt, and enough soaking liquid to blend until fully smooth.
03 -
Strain blended sauce into a saucepan to remove skins and seeds. Simmer for about 10 minutes over medium heat until slightly thickened, adjusting salt to taste.
04 -
Preheat oven to 375°F. Lightly grease a baking dish with oil or lard.
05 -
Combine shredded chicken with approximately 1 1/2 cups of the prepared red chile sauce in a bowl. Toss until well coated.
06 -
Arrange half of the tortilla strips evenly in the bottom of the baking dish.
07 -
Spread half of the chile-coated chicken over the tortillas. Sprinkle with half of the chopped onion and half of both shredded cheeses.
08 -
Top with remaining tortilla strips, then the rest of the chicken, onion, and cheeses.
09 -
Spoon additional chile sauce over the top, if desired. Bake uncovered for 35 to 40 minutes until bubbly and cheese is golden brown.
10 -
Let casserole rest for 10 minutes before serving. Garnish with cilantro, diced onion, sour cream, or eggs as desired.
# Notes:
01 -
For a milder flavor, use fewer dried chile pods or substitute with milder chile varieties. Monterey Jack cheese provides a creamy melt, while cheddar adds sharpness.