Это предварительный просмотр рецепта "Chicken Chilaquiles".

Рецепт Chicken Chilaquiles
by Nancy Miyasaki

Chicken Chilaquiles

This is an easy make ahead lunch or brunch recipe. I served it just like this picture with Lime-Cilantro coleslaw (see recipe) and watermelon. My guests all had seconds!

Рейтинг: 4/5
Avg. 4/5 3 голоса
Подготовка: Мексика Mexican
Приготовление: Порций: 4

Хорошо сочетается: Lime-Cilantro Cole Slaw

Ингредиенты

  • 2 cups shredded skinless, boneless rotisserie chicken (from local grocery store or bake yourself if you have time)
  • 1/2 cup chopped green onions
  • 1/2 cup shredded Jack cheese with jalapeno (~2oz)
  • 2 Tbsp grated Parmesan
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 3/4 cup low fat milk
  • 1/4 cup fresh cilantro, chopped
  • 1 11oz can tomatillos, drained
  • 1 4.5oz can chopped green chiles, drained
  • 12 corn tortillas

Инструкции

  1. Preheat oven to 375 F.
  2. Combine chicken, green onions, 1/4 cup Jack cheese (reserve other 1/4 cup), Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk, cilantro, tomatillos, and green chiles in a food processor or blender. Process till smooth.
  3. Pour 1/3 cup tomatillo mixutreinto bottom of 11x7 inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish and top with half of chicken mix. Repeat layer with remaining tortillas and chicken mixture, ending with final layer of tortillas.
  4. Pour remiing 1 1/2 cups tomatillo mixture over tortillas and sprinkle with remaining Jack cheese.
  5. Bake at 375 F for 20 minutes.