CHICKEN CHILAQUILES
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Provided by CARRIEANN23
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
- Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
- Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g
RED CHILE CHICKEN CHILAQUILES
A traditional Mexican breakfast or brunch, our chilaquiles give you an added kick-start to the day thanks to a medley of spicy red chile sauce and shredded chicken. Replace the tomato sauce with Make-Ahead Roasted Roma Tomato Sauce for an extra boost of flavor!
Provided by Yvette Marquez
Categories Breakfast
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
- Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
- In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
- To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
- Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.
Nutrition Facts : ServingSize 1 Serving
CHILAQUILES ROJOS
Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce-in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 18
Steps:
- To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
- In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
- Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
- To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
- Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference-I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you're happy with their texture.
- Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).
Nutrition Facts : ServingSize 1 serving, without eggs, Calories 425 calories, Sugar 3.7 g, Sodium 714 mg, Fat 29.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 7 g, Protein 6.8 g, Cholesterol 11.1 mg
CHICKEN CHILAQUILES
For an authentic touch, use fresh Mexican cheese (queso fresco) or aged (queso anejo) in place of feta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 10
Steps:
- Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
- Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
- Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
- Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.
Nutrition Facts : Calories 484 g, Fat 19 g, Protein 46 g
CORN TORTILLA RED CHILAQUILES WITH CHICKEN
Create a traditional Mexican brunch with Corn Tortilla Red Chilaquiles with Chicken. This delicious recipe features melty cheese, crispy corn tortillas and a touch of chile heat.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
- Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
- Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.
Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 56 g, Fiber 9 g, Sugar 9 g, Protein 29 g
RED CHICKEN CHILAQUILLES
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool.
- Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.
- Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.
- Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
- Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in refrigerator 2 to 3 days or in the freezer for weeks
- In a large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
CHILAQUILES WITH CHICKEN
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
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
More about "red chilaquiles with chicken recipes"
CHICKEN CHILAQUILES RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 Total Time 35 minsAuthor Grace Parisi
- Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
- In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.
- Spread half of the chips in an 8–by–11–inch baking dish; top with chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.
EASY GREEN CHILAQUILES WITH CHICKEN - AVERIE COOKS
From averiecooks.com
CHILAQUILES - WIKIPEDIA
From en.wikipedia.org
CHILAQUILES VERDES WITH CHICKEN | AUTHENTIC MEXICAN FOOD …
From mexicoinmykitchen.com
EASY CHICKEN CHILAQUILES WITH CHIPS - MY EVERYDAY TABLE
From myeverydaytable.com
AUTHENTIC CHILAQUILES ROJOS | BY MUY DELISH
From muydelish.com
CHIPOTLE CHILAQUILES RECIPE - RICK BAYLESS - FOOD & WINE
From foodandwine.com
CHILAQUILES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY SHREDDED CHICKEN CHILAQUILES RECIPE - TASTE AND TELL
From tasteandtellblog.com
A SIMPLE MEXICAN RECIPE: HOW TO MAKE CHILAQUILES WITH TORTILLA …
From thespruceeats.com
RED CHILAQUILES WITH CHICKEN - AUTHENTIC MEXICAN RECIPE
From mexican-authentic-recipes.com
CHILAQUILES RECIPE WITH HOMEMADE SALSA AND CHICKEN - MY LATINA …
From mylatinatable.com
GREEN AND RED CHICKEN CHILAQUILES WITH FRIED EGGS RECIPE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love