Chicken Chilaquiles

After two days of Christmas leftovers, I was in desperate need of something different today.  I woke up craving Mexican food, so I decided to make chicken chilaquiles for breakfast.  It's probably not meant to be a breakfast food, but it reminds me of great brunch food and I love it for that.

Ingredients:

2 boneless, skinless chicken breasts
1 onion, rough chopped
6 garlic cloves
1/3 cup diced tomatoes
1 chipotle pepper in adobo sauce
2 corn tortillas, heated
2 cups chicken broth
2/3 cup salsa verde
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried cilantro
1/4 teaspoon coriander
1 dash allspice
1 dash ground cloves

Place all ingredients except the corn tortillas in a sauce pan.  Bring to boil and reduce to simmer, cooking 20-30 minutes or until chicken is cooked.

Remove chicken from pot, place it on a greased cookie sheet, drizzle with canola oil, and place under the broiler until the top of the chicken browns.  Remove the chicken from the oven and shred.

While chicken is under the broiler, blend the rest of the mixture until smooth.  Continue to cook until sauce reduces.

Combine chicken with desired amount of sauce.  Serve with corn tortillas.

If there is remaining sauce, refrigerate it.  It's great on scrambled eggs, in soups, or as an addition to other chicken dishes.