Chicken Chilaquiles

Pat chicken breasts dry with a paper towel, salt and pepper both sides.

In a large skillet with high sides add butter and turn heat to medium. Add chicken breasts and cook about 5-7 minutes per side or until chicken is cooked through. Allow chicken to cool enough to handle, then shred and set aside. No need to wipe skillet.

Preheat oven to 400 degrees. Cut 8 corn tortillas into strips and toss them with 2 tablespoons of olive oil until coated. Spread them on a baking sheet and bake for about 15 to 20 minutes stirring them once. Cook until golden and crunchy. Salt them and set aside.

In the same skillet used to cook chicken, sauté 1 large finely diced shallot, 1 large, diced Anaheim chili and 1 tablespoon of minced garlic until vegetables soften.

Next add in 8 ounces of tomato sauce/puree. I grow my tomatoes when the weather allows, I roughly chop some tomatoes and puree them in the blender. Canned tomato sauce is also perfectly fine. Stir until combined.

Next add in 1 teaspoon chili powder, 1/2 teaspoon or Mexican oregano and 1/2 teaspoon of cumin.

Add shredded chicken to the skillet.

Stir in half of the roughly chopped cilantro. Cook just until sauce thickens. Then remove from heat. Add tortillas strips to the chicken just before plating and lightly toss everything together.

Add some more chopped cilantro, queso fresco cheese, avocado slices and a dollop of sour cream. Enjoy!