Recipe: Chicken Chilaquiles and Chicken Chilaquiles Casserole for Kathy
Main Dishes - Chicken, PoultryCHICKEN CHILAQUILES
Serves 4
4 chicken breasts
3 onion
6 cloves of garlic
sour cream light
small amount of water and dilute with water , consistency more liquidy
manchego and mozarella about 1 pound(need for two layers and top)
12 tomatoes no seed and remove skin and puree them
cilantro chopped.
FOR THE SAUCE:
2 tablespoon tabasco sauce if you want it hot.
2 Onions choped very small
1 Garlic chopped very small
12 Tomatoes peeled and without seeds
salt and pepper
cilantro 1 tablespoon
Cook chicken with a litle water, pinch of salt water, 1onion , 2 cloves of garlic , cover with a lid and sslow medium let chicken cook in pot, also if is easy you can boil it will be more moist. put chicken in a plate let it cool for a while and shred it in very small pieces.
Make a sauce or buy a prego sauce ready to use add to chicken a cook for a while and chicken will absorb flavors
SAUCE:
Cook onion them garlic and add the rest ingredients , add chicken a cook until everything mix , should be very moist don't let it dry out. Deep fry corn tortillas a cut them in strips not too wide when they are ready crispi use papper towels and remove excess of oil .
ASSEMBLE THE CHILAQUILES:
(like lasagna - use a big lasagna pan)
1 - A layer of tortillas
2 - A layer of chicken in sauce.
3 - A few spot of sour cream diluted in water.
4 - cheese on top
Repeat by doing the same for next layer and finish with cheese and some sour cream.
Cook in the oven aprox 45 minutes at 335 .
Serve with a lite salad or some refried beans and save some chips that will be perfect.
CHICKEN CHILAQUILES CASSEROLE
Source: Betty Crocker
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
1/2 cup vegetable oil
10 flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)
Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350 degrees F. Grease 2-quart casserole.
Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
Bake about 30 minutes or until cheese is melted and golden brown.
Serves 4
4 chicken breasts
3 onion
6 cloves of garlic
sour cream light
small amount of water and dilute with water , consistency more liquidy
manchego and mozarella about 1 pound(need for two layers and top)
12 tomatoes no seed and remove skin and puree them
cilantro chopped.
FOR THE SAUCE:
2 tablespoon tabasco sauce if you want it hot.
2 Onions choped very small
1 Garlic chopped very small
12 Tomatoes peeled and without seeds
salt and pepper
cilantro 1 tablespoon
Cook chicken with a litle water, pinch of salt water, 1onion , 2 cloves of garlic , cover with a lid and sslow medium let chicken cook in pot, also if is easy you can boil it will be more moist. put chicken in a plate let it cool for a while and shred it in very small pieces.
Make a sauce or buy a prego sauce ready to use add to chicken a cook for a while and chicken will absorb flavors
SAUCE:
Cook onion them garlic and add the rest ingredients , add chicken a cook until everything mix , should be very moist don't let it dry out. Deep fry corn tortillas a cut them in strips not too wide when they are ready crispi use papper towels and remove excess of oil .
ASSEMBLE THE CHILAQUILES:
(like lasagna - use a big lasagna pan)
1 - A layer of tortillas
2 - A layer of chicken in sauce.
3 - A few spot of sour cream diluted in water.
4 - cheese on top
Repeat by doing the same for next layer and finish with cheese and some sour cream.
Cook in the oven aprox 45 minutes at 335 .
Serve with a lite salad or some refried beans and save some chips that will be perfect.
CHICKEN CHILAQUILES CASSEROLE
Source: Betty Crocker
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
1/2 cup vegetable oil
10 flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)
Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350 degrees F. Grease 2-quart casserole.
Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
Bake about 30 minutes or until cheese is melted and golden brown.
MsgID: 1421607
Shared by: Gladys/PR
In reply to: ISO: Mexican Chicken Casserole
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: Mexican Chicken Casserole
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Mexican Chicken Casserole |
Kathy -Ar | |
2 | Recipe: Chicken Chilaquiles and Chicken Chilaquiles Casserole for Kathy |
Gladys/PR | |
3 | Thank You: Chicken Chilaquiles - Thanks Gladys/PR |
KATHY-AR | |
4 | You are absolutely welcome dear Kathy. (nt) |
Gladys/PR |
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