Chilaquileswithchicken Recipes

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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



Chicken Chilaquiles image

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

¼ pound chorizo
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
½ (10 ounce) bag tortilla chips
1 cup frozen corn kernels
1 (19 ounce) can green enchilada sauce
½ cup sour cream
2 cups shredded Monterey Jack cheese

CHICKEN CHILAQUILES WITH SALSA VERDE

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



Chicken Chilaquiles with Salsa Verde image

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

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

RED CHILAQUILES WITH CHICKEN

Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don't have the time, use baked tortilla chips. Serve this right after you've stirred in the tortilla chips, because if they're not fried, they will quickly become soggy.

Provided by Martha Rose Shulman

Categories     brunch, main course

Time 40m

Yield Serves four

Number Of Ingredients 12



Red Chilaquiles With Chicken image

Steps:

  • Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed.
  • Heat the oil in a large, heavy nonstick skillet or a wide saucepan over medium-high heat, and add a drop of the puree. It should sizzle. Add all of the tomato puree, and cook, stirring, for about five to ten minutes, until the sauce darkens, thickens and begins to stick to the pan. Add water or stock if the mixture seems dry, and season to taste with salt. Turn the heat to low, and simmer, stirring often, for about 15 minutes, until the sauce coats the front and back of a spoon. Taste and adjust salt.
  • Stir in the chicken and heat through. Stir in the tortilla chips or pieces, stir together for a half minute, and remove from the heat. Spinkle the cheese, cilantro and sliced onion over the top, and serve.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 953 milligrams, Sugar 8 grams, TransFat 0 grams

1 (28-ounce) can tomatoes
1 jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped
1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1 tablespoon canola oil
1/2 to 1 cup water, chicken or vegetable stock, as needed
Salt to taste
1 large chicken breast, poached and shredded about 2 cups shredded meat
8 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
1/2 cup crumbled queso fresco or feta cheese
2 tablespoons chopped cilantro
1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels

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



Chicken Chilaquiles image

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

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes, in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1 3/4 ounces feta cheese, crumbled (about 1/4 cup)

CHILAQUILES

This is morning-after-your-party food. It even calls for day-old fried tortillas! They're cooked in salsa roja, topped with fried eggs, pickled chiles, and queso Oaxaca, and broiled until slightly browned and perfectly melted.

Provided by Nick Korbee

Categories     HarperCollins     HarperCollins     Brunch     Breakfast     Dinner     Tortillas     Egg     Cheese     Tomato     Chile Pepper     Cilantro

Yield 2 servings

Number Of Ingredients 10



Chilaquiles image

Steps:

  • Preheat the oven to 400°F or the broiler to low.
  • Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.

4 cups fried tortilla strips
2 cups Salsa Roja
4 eggs
2 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable)
1/4 cup pickled jalapeños
1 avocado, cut lengthwise into 1/4-inch-thick slices
1/2 cup chipotle crema, Greek yogurt or labneh
1/2 bunch cilantro, leaves
1/2 lime
Pinch of sea salt

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



Chilaquiles with Chicken image

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

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

CHICKEN CHILAQUILES

Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, chiles, cheese and meat that are either tossed together and sautéed or layered like lasagna and baked. This recipe is a little differnt from the ones posted as it is creamier. You can use any type of leftover meat in this dish....it is scrumptous! You can also leave out the meat and add spinach or portabella mushrooms for a vegetarian version. From Grace Parisi of Food and Wine. Feb 2003.

Provided by NcMysteryShopper

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16



Chicken Chilaquiles image

Steps:

  • 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 the 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.

Nutrition Facts : Calories 764.4, Fat 44.1, SaturatedFat 14.4, Cholesterol 131.6, Sodium 606.6, Carbohydrate 47.3, Fiber 6.3, Sugar 8.5, Protein 47

1 1/2 lbs fresh tomatillos, husked rinsed and halved
2 large garlic cloves
1 large jalapeno, halved lengthwise stemmed and seeded
1/4 cup packed cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander
salt & freshly ground black pepper
1 lb shredded beef (3 cups) or 1 lb fresh spinach, at room temperature (3 cups)
1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
1/2 cup farmer cheese (4 ounces)
1 scallion, sliced
8 cups tortilla chips (one 6-ounce bag)
1/4 cup sour cream
salsa (optional)
guacamole (optional)

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From myeverydaytable.com


CHILAQUILES RECIPE WITH HOMEMADE SALSA AND CHICKEN
Blend well the tomatoes, the garlic, the onion, and the chiles and cook over medium heat with a small amount of olive oil. Once cooked, add the fried tortilla chips to the skillet and submerge until every chip is well covered. Put the chips with the red sauce on a plate and top with chicken, crema, cheese, onion, and cilantro.
From mylatinatable.com


CHILAQUILES VERDES - MEXICAN RECIPES BY - MUY DELISH
Instructions. Heat oven to 350 degrees. Brush the corn tortillas triangles with olive oil (use 2 Tbsp or as much as needed) and place on a cookie sheet in a single layer. Sprinkle with kosher salt. Bake for about 12 to 15 minutes or until slightly brown and crispy.
From muydelish.com


HOW TO MAKE GREEN CHILAQUILES WITH CHICKEN / CHILAQUILES VERDES
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how I make the best green chilaquiles, perfect to have them any day any ...
From youtube.com


WHAT CAN YOU EAT WITH CHILAQUILES? - JUST MEXICAN FOOD
March 25, 2022. February 6, 2022 by Sam. Chilaquiles are a Mexican dish made of fried corn tortillas and salsa. They can be served with chicken, steak, pork chops or eggs as filling options. In this modern world where people have so many choices on their plate all the time, chilequiles offer an easy way to enjoy good food without breaking your ...
From justmexicanfood.com


CHICKEN CHILAQUILES - THE SPLENDID TABLE
Transfer sauce to now-empty Dutch oven and stir in broth. Bring sauce to boil over medium-high heat. Add chicken breasts; reduce heat to low and simmer, uncovered, until chicken registers 160 degrees, 15 to 20 minutes, flipping halfway through cooking. 4. Using tongs, transfer chicken to large plate.
From splendidtable.org


GREEN CHILAQUILES WITH CHICKEN - COOKING WITH SHEREEN
#chilaquiles #mexicanfood #chilaquilesverdesconpollo Recipe by shereen pavlides. I'll show you how to make Green Chilaquiles with Chicken. It's the Ultimate Mexican Comfort food with Green Salsa (salsa verde) soaked over corn tortillas with shredded chicken and finished with fresh garnishes. AMAZING!
From cookingwithshereen.com


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