How To make Chicken Chilaquiles Casserole
1/2 cup vegetable oil
10 6 or 7" flour or corn tortillas
cut in 1/2" strips
2 cups cooked chicken or turkey :
shredded
(about 1 lb. boneless chicken) 2 cups Chihuahus or mozzarella cheese shredded
New Mexico green sauce (below)
New Mexico Green Sauce 2 tablespoons vegetable oil
1 large onion (about 1 cup) :
finely chopped
4 poblano chilies, roasted*, peeled, seeded, finely
chopped 1 jalapeno, seeded :
finely chopped
1 garlic clove -- finely chopped
1/2 cup whipping cream
1/4 teaspoon salt
For green sauce: Heat oil in a 10" skillet over medium heat. Cook onion, roasted* poblano chilies, jalapeno chili and garlic in oil for about 8 minutes, stirring occasionally, until onioin is tender. Stir in whipping cream and salt. Set aside.
For casserole: heat oil in a 10" nonstick skillet until hot. Cook tortillas strips in oil for 30 to 60 seconds or until light golden brown; drain. Heat oven to 350. Grease a 2-qt. casserole dish. Layer half of the tortilla strips in the bottom of casserole. Top with chicken, half of the New Mexico Green Sauce (about 2/3 cup) and 1 cup of the cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, sauce and cheese. Bake uncovered about 30 minutes or until cheese is melted and golden brown.
* To roast chilies, set oven to broil. Broil whole chilies with tops about 5" from the heat for 5 to 7 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to a plastic bag and closetightly; let stand for 20 minutes, then peel.
How To make Chicken Chilaquiles Casserole's Videos
Chicken Chilaquiles
Pronounced Chee-lah-KEE-less, this Mexican dish is perfect if you have leftover chicken, pork or beef and a whole stack of crispy tortillas. A perfect brunch on Sunday or a fun twist on a weeknight dinner. Tip: if using store-bought tortilla chips, heat them in the oven just beforehand to get them extra crispy and warm. Recipe at
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
SIMPLE CHICKEN ENCHILADA CASSEROLE RECIPE | A Delicious Easy Mexican Meal Idea
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Recipe Roasted Tomatillo & Chicken Chilaquiles
Recipe - Roasted Tomatillo & Chicken Chilaquiles
INGREDIENTS:
-1 1/2 pounds tomatillos , husked, washed and cut into quarters
●1 jalapeno, split in half through the stem
●2 cloves garlic , peeled
●1 white onion , rough chopped
●Extra virgin olive oil
●1 bunch fresh cilantro , washed
●Juice of 1 lime
●12 6-inch whole wheat tortillas , cut into 1/2-inch strips (they can be a day or two old, but fresh is fine too)
●3 cups roasted chicken , shredded
●4 scallions , finely chopped
●1/2 cup fresh cilantro, chopped
●2 tablespoons ground cumin
●1 teaspoon chile powder, optional
●Kosher salt and freshly ground black pepper
●1 cup crumbled queso fresco
●1 cup grated packaged mozzarella cheese
How to make Chicken Chilaquiles
Chicken dinner chilaquiles, a quick dinner packed with golden fried tortillas, salsa verde, scrambled eggs, and shredded chicken. Comforting and delicious!
How to make Mexican Chicken Poblano Casserole, Another Quick & Easy Mexican Recipe!! | Pastel Azteca
???????????? How to make Mexican Chicken Casserole, Another Quick & Easy Mexican Food Recipe!!!☁️The ingredients and quick tips are listed below ⬇️
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Ingredients
Oil
18-21 Corn tortillas
2 to 3 cups of shredded chicken
4 roasted poblano peppers
3 cups of corn
3 cups of cheese
The desired amount of Crema Oaxaqueña or sour cream
The desired amount of cotija cheese
1 1/2 cups of water
10 to 12 tomatillos
Small bunch of cilantro
3 garlic cloves
1/4 of a white onion
1 Tbsp chicken bouillon
Tip‼️
Have a lot of fun when making this recipe ????
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Spicy Chicken Chilaquiles Recipe - Mission Foods
How To Make Spicy Chicken Chilaquiles Recipe with Mission® Triangles Tortilla Chips
See full recipe here:
Serves: 4
Ready in: 20 minutes
INGREDIENTS
6 cups Mission® Triangles Tortilla Chips:
1 (28 oz.) can whole tomatoes
2 chipotle chiles in adobo sauce
½ tsp. cumin
¼ tsp. cinnamon
¼ tsp. salt
1 tsp. vegetable oil
¼ cup plus 1 Tbsp. chopped white onion, divided
2 garlic cloves, minced
1 cup chicken broth
1/3 cup Monterey Jack cheese
1 ½ cups shredded rotisserie chicken, warmed
¼ cup sour cream
2 Tbsp. coarsely chopped cilantro leaves
INSTRUCTIONS
In blender combine tomatoes, chiles, cumin, cinnamon and salt; blend until smooth. Heat oil over medium heat in large skillet with sides. Cook onion and garlic 2 minutes or until onion is tender. Add tomato mixture and chicken broth; bring to a boil. Reduce heat, simmer 10 minutes or until slightly thickened. Add tortilla chips, making sure each chip is coated in tomato sauce. Top with cheese, chicken, remaining tablespoon onion, sour cream and cilantro. Serve immediately.
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