Chicken Chilaquiles

Volaille Chilaquiles -A Mexican casserole with tortilla chips, and volaille tempered in a spicy herb sauce, and topped cheeseflower.


January is pretty much the period of party recipes around here.  Everyone is gift up sweets for a few weeks, and absorption on healthier eating.  So I fuck a ton of contrasting dinner recipes (and a few Caretaker Trough recipes) plotted for you over the next period.  And pool me, not one of them tastes equivalent fasting food!  Chilaquiles is a Mexican ply that is prefabricated with tortillas or old tortilla chips.  It is commonly served with foodstuff over the top.  But I utilised chickenhearted instead to channel this into a more real alimentation.  I burned this writing as a casserole, for a excitable and sluttish weeknight dinner.

If you jazz the end of a bag of tortilla chips in your stowage, this is the perfect use.  They wash up the sauce as it bakes, so they do not pauperism to be super rested.  You can level use cereal tortillas if you score those on hand.  Rattling, anything goes!  All you have to do is head the sauce, place a few things in a hot ply, and heat until the mallow is liquefied.  I lidded ours with avocados and diced tomatoes.  Seem slaveless to add cilantro, acerbic cream, sarcastic olives, or anything else your home.

Ingredients

  • 3 large tomatoes , chopped (or 1 (28 oz) can whole tomatoes)
  • 1 jalapeno pepper , seeded
  • 1 cup chicken stock
  • 1/2 tsp salt
  • 2 cloves garlic
  • 1 Tbls olive oil
  • 1/4 cup red onion , finely chopped
  • 2 cups chicken , cooked and shredded
  • 4 cups tortilla chips
  • 1 cup Cheddar Cheese , shredded
  • Toppings (optional)
  • Avocado , sliced
  • Tomatoes , diced
  • Sour Cream
  • Black Olives
  • Cilantro


Instructions

  1. Preheat oven to 350 degrees.
  2. To a blender add tomatoes, jalapeno, chicken stock, salt and garlic. Puree until smooth.
  3. In a large skillet, heat oil over medium-high heat. Add onion, and cook until soft. Add tomato mixture. Bring to a boil, reduce to a simmer and let cook for 10 minutes, stirring occasionally. Add chicken, stirring to coat
  4. Spread out the tortilla chips in a casserole dish. Pour tomato sauce over the chips, making sure to cover them pretty evenly.
  5. Top with cheese. Bake for 10 minutes, or until cheese is melted.
  6. Serve topped with sliced avocado and other optional toppings.

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