Chicken Chilaquiles Casserole With Tomatillo Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN CHILAQUILES WITH SALSA VERDE



Chicken Chilaquiles with Salsa Verde image

Typically enjoyed for breakfast in Mexico, chilaquiles are a handy use of leftovers. Made with day old tortillas (cut or torn into chips) and salsa verde, they are cooked together until the tortillas are slightly softened. Enjoy them alone or served with beans, eggs or shredded chicken.

Provided by Food Network Kitchen

Time 1h

Yield 4 Servings

Number Of Ingredients 12

6 tomatillos, husked and halved
1 large onion, cut into 8 pieces
1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
1 large clove garlic, peeled
2 tablespoons vegetable oil, plus more for frying
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
10 corn tortillas, each cut into 1/2-inch strips
1 1/2 cups shredded cooked chicken
1/4 cup crumbled queso fresco cheese
1/4 cup roughly chopped fresh cilantro, for serving
Dollop sour cream, optional

Steps:

  • Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.
  • Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt.
  • Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

Nutrition Facts : Calories 338 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 53 milligrams, Sodium 359 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 22 grams, Sugar 5 grams

CHILAQUILES WITH ROASTED TOMATILLO SALSA



Chilaquiles with Roasted Tomatillo Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Steps:

  • Special equipment: 4 individual casserole dishes
  • To make the salsa:
  • Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • To make the chilaquiles:
  • Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
  • *Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
  • Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
  • **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
  • ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

GREEN CHICKEN CHILAQUILES CASSEROLE



Green Chicken Chilaquiles Casserole image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

2 whole chicken breasts, split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa, recipe follows
1/2 cup heavy cream
1 onion, sliced paper-thin
1/2 cup vegetable oil
12 day-old Corn Tortillas, recipe follows (18 if individual casseroles are being made)
1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
4 cups finely ground deep yellow masa harina
2 3/4 cups cold water
1 teaspoon salt

Steps:

  • Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
  • In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
  • Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
  • Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
  • Combine the cheeses in a mixing bowl.
  • To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
  • Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
  • In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
  • In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
  • Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
  • Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
  • When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

CHILAQUILES WITH TURKEY AND ROASTED TOMATILLO SALSA



Chilaquiles with Turkey and Roasted Tomatillo Salsa image

Categories     Cheese     turkey     Bake     Tomatillo     Tortillas     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For tortilla strips
3 cups vegetable oil
2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
For chilaquiles:
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey meat (4 cups)
Roasted tomatillo salsa
6 oz Monterey Jack, shredded (1 cup)
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

Steps:

  • Fry tortilla strips:
  • Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375°F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375°F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
  • Make chilaquiles:
  • Preheat oven to 375°F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together crème fraîche and milk. Serve chilaquiles topped with crème fraîche, cilantro, and cheese.

CHILAQUILES WITH CHICKEN



Chilaquiles with Chicken image

This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.

Provided by Kirstin in the Couv

Categories     Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups fried corn tortilla strips (directions follow)
vegetable oil (for frying)
4 cups shredded cooked chicken
1 1/2 cups green tomatillo sauce
1 cup shredded queso chihuahua cheese or 1 cup monterey jack cheese
1 cup sour cream

Steps:

  • Preheat the oven to 350 degrees.
  • To make the fried tortilla strips, slice corn tortillas into thin strips.
  • Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
  • Remove with a slotted spoon and drain on paper towels.
  • To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
  • Place the chicken on top and cover with the sauce, then top with cheese.
  • Cover with foil and bake for 20 minutes or until heated through.
  • Spread the sour cream over the top of the casserole and serve.

Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7

CHICKEN WITH CHILAQUILES AND SALSA VERDE



Chicken with Chilaquiles and Salsa Verde image

Categories     Cheese     Chicken     Pepper     Sauté     Quick & Easy     Cinco de Mayo     Dinner     Feta     Tortillas     Gourmet

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 10

1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz)
1/4 cup chopped fresh cilantro

Steps:

  • Stir together sour cream and just enough milk to get a thick pourable consistency.
  • Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
  • Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

More about "chicken chilaquiles casserole with tomatillo salsa recipes"

CHICKEN CHILAQUILES WITH TOMATILLO SALSA - ILOC
chicken-chilaquiles-with-tomatillo-salsa-iloc image
2020-05-04 3. Preheat the oven to 350°F. 4. In a large bowl, combine the chicken and tortillas with the scallions, cilantro, cumin, chili powder, …
From itslaurenofcourse.com
Estimated Reading Time 2 mins
See details


EASY SALSA VERDE GREEN CHICKEN CHILAQUILES RECIPE
easy-salsa-verde-green-chicken-chilaquiles image
2021-02-25 Transfer the chicken to a cutting board or plate and let cool. Simmer the sauce, uncovered, for 5 minutes. Once cool enough to handle, shred the chicken and stir it back into the salsa verde sauce. Remove the pot from …
From fromscratchfast.com
See details


TOMATILLO CHICKEN ENCHILADA CASSEROLE - DELICIOUS LITTLE BITES
tomatillo-chicken-enchilada-casserole-delicious-little-bites image
2021-08-23 Preheat oven to 350°F. Heat oil in a large skillet over medium-high. Season the chicken with salt, pepper and cumin and add to the pan. Cook until the chicken is done through and no longer pink in the center, about 5-7 …
From deliciouslittlebites.com
See details


CHICKEN ENCHILADA CASSEROLE WITH HOMEMADE …
chicken-enchilada-casserole-with-homemade image
2020-02-18 The Recipe. 1. For the salsa: Place a rack in the oven about 4 inches away from the broiler and preheat the broiler. Line a large rimmed baking sheet with aluminum foil. 2. Place the tomatillos, onion and peppers on the …
From unwrittenrecipes.com
See details


CHICKEN CHILAQUILES RECIPE | MYRECIPES
chicken-chilaquiles-recipe-myrecipes image
Step 1. Preheat oven to 375°. Advertisement. Step 2. Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food …
From myrecipes.com
See details


CHILAQUILES WITH TOMATILLO SALSA | WILLIAMS SONOMA
Directions: To make the tomatillo salsa, preheat an oven to 400°F. Peel the papery husks off …
From williams-sonoma.com
Servings 4
Total Time 1 hr
See details


CHICKEN CHILAQUILES WITH SALSA VERDE RECIPE | FOOD NETWORK …
Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking …
From foodnetwork.com
Author Food Network Kitchen
Steps 3
Difficulty Intermediate
See details


CHICKEN CHILAQUILES CASSEROLE WITH TOMATILLO SALSA RECIPES
Steps: Special equipment: 4 individual casserole dishes; To make the salsa: Preheat the …
From tfrecipes.com
See details


CHILAQUILES | THE RECIPE CRITIC
2022-10-23 Instructions. Pour the salsa verde into a medium-sized skillet and warm over the …
From therecipecritic.com
See details


CHILAQUILES WITH ROASTED TOMATILLO SALSA - COOKING CHANNEL
Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until …
From cookingchanneltv.com
See details


CHILAQUILES WITH ROASTED TOMATILLO SALSA – RECIPES NETWORK
2014-03-02 Special equipment: 4 individual casserole dishes. Step 2. To make the salsa: …
From recipenet.org
See details


GREEN CHICKEN CHILAQUILES CASSEROLE - BIGOVEN.COM
Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 …
From bigoven.com
See details


CHICKEN CHILAQUILES CASSEROLE RECIPE - EASY RECIPES
Chicken Chilaquiles Casserole. Green Chicken Chilaquiles Casserole Mexican Recipe. …
From recipegoulash.cc
See details


CHICKEN CHILAQUILES CASSEROLE RECIPE | I CAN COOK THAT
Ingredients. meat from 1 rotisserie chicken, shredded (~3 cups) 1 cup 1% low-fat milk; 1/3 cup …
From icancookthat.org
See details


Related Search