RECIPE: Chilaquiles with Chicken
SAN ANTONIO - Latin cooking with Diana Barrios Trevino. This is a great take on a popular dish.CHILAQUILES WITH CHICKEN(Serves 8)Assemble this casserole right before baking. If it is prepared ahead of time, the sauce may make the tortilla strips soggy.Ingredients...2 Cups fried tortilla strips4 Cups shredded cooked chicken1 Cups Green Tomatillo Sauce1 Cups shredded queso Chihuahua or Monterey Jack cheese1 Cup sour cream1. Preheat the oven to 350 degrees.2. Spread the tortilla strips over the bottom of a 9 by 13-Inch baking dish. Place the chicken on top and cover with the sauce. Scatter the cheese over the top. Cover with foil and bake for 20 minutes, or until heated through.3. Spread the sour cream over the top of the casserole, and serve.NOTE: To make fried tortilla strips, slice corn tortillas, homemade or store bought, into thin strips. Fry in a large skillet of hot oil until light golden brown and crisp; watch carefully so they do not burn. Remove with a slotted spoon and drain on paper towels.
Rachael Ray Makes Chilaquiles | 30 Minute Meals with Rachael Ray | Food Network
Rachael's hearty, egg-topped Chilaquiles will make you want breakfast for EVERY meal.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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Chilaquiles
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
6 to 7 guajillo peppers or red New Mexican dried chilies
About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes
About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy
Directions
Preheat oven to 425 degrees F.
Gather your ingredients.
Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
Serve the chilaquiles from the pan.
Cook’s Note
The red chile sauce can be stored for 2 weeks in the fridge and can also freeze easily for an even quicker meal the next time you need it.
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Rachael Ray Makes Chilaquiles | 30 Minute Meals with Rachael Ray | Food Network
How to Make Green Chilaquiles with Chicken / Chilaquiles Verdes
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how I make the best green chilaquiles, perfect to have them any day any time!!!!! This is the same green sauce I used in my green enchilada video. I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
Ingredients:
15 corn tortillas
1 lb chicken breast
20 sm tomatillos
2 chile poblanos
3 chile Serrano’s
3 garlic cloves
1 chicken bouillon
1/2 purple onion
1/2 white onion
1 cup cilantro
1 cup Monterey Jack cheese
Sour cream
Mexican sour cream
Queso fresco
Olive oil
Cumin
Sal
Pepper
1 serving of love ????
Green Chile enchiladas recipe :
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How to Make Chilaquiles Skillet Carrerole | SavoryOnline
Eggs are an affordable and nutritious way to add protein to weeknight dinners. Cooking them in the same skillet as the rest of the dish ensures an easy cleanup.
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Chilaquiles
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FULL RECIPE:
These Chilaquiles are quick, easy, and inspired by the traditional Mexican breakfast dish! Crispy tortilla chips are simmered in enchilada sauce, then topped with cheese, beans, fried eggs, and more!
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