I work with Martha Rose Shulman’s recipes every day for her Recipes for Health column in the Health section of the NY Times on the Web. Her talent for creating quick, healthy and delicious meals is something I never take for granted but every one in a while there is a recipe that just plain speaks to me.  This next recipe for Red Chilaquiles with Chicken is one of those Shulman recipes that lasted about 5 minutes after it left my studio table.  It is a stovetop casserole made with poached chicken, tomato salsa and tortilla chips.  Martha suggests serving fast so the chips don’t get too soggy…Its never has that chance in my house.

Watching Cliff Lee mow down Yankees last night was like a punch to the stomach.  Let’s remember that during the glory years of the 90′s they lost Game 1 many times only to rebound and win the series.  No panic yet…so make some comfort food…and watch the Yanks get off the mat tonight.

Go Yanks!

Martha Rose Shulman’s Red Chilaquiles with Chicken

1 (28-ounce) can tomatoes

1 jalapeño chile, or 2 serranos, seeded for a milder sauce, and chopped

1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed

2 garlic cloves, halved, green shoots removed

1 tablespoon canola oil

1/2 to 1 cup water, chicken, or vegetable stock, as needed

Salt to taste

1 large chicken breast, poached and shredded (about 2 cups shredded meat)

8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips

1/2 cup crumbled queso fresco or feta cheese

2 tablespoons chopped cilantro

1 small red or white onion, cut into thick rings, soaked for 5 minutes in cold water, then drained, rinsed, and dried on paper towels

1. Poach  chicken breast in 2 cups of chicken stock or water and shred

2. Combine the tomatoes, chiles, onion, and garlic in a blender and blend until coarsely pureed.

3. Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat and add a drop of the puree. It should sizzle. Add all of the tomato puree and cook, stirring, for about 5 to 10 minutes, until the sauce darkens, thickens, and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt. Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for about half a minute, and remove from the heat. Sprinkle the cheese, cilantro and sliced onion over the top, and serve.