Sheet Pan Chicken Chilaquiles Recipes

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.

Steps:

• Preheat oven to 425 degrees F.
• Gather your ingredients.
• Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
• Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
• Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
• To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
• Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
• Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
• Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
• Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
• Serve the chilaquiles from the pan.

Steps:

• Place a rack 6 inches from the broiler heat source and heat to high. On a sheet pan, combine tomatoes, onion, garlic and jalapeño, and broil until lightly charred in spots, turning occasionally, about 10 minutes for the garlic and 15 to 20 minutes for the tomatoes, onion and jalapeño. (They should be lightly charred around the edges, but not all over). Transfer to a blender.
• Meanwhile, in a small saucepan combine the broth and dried chiles, and bring to a boil, stirring occasionally. Remove from heat and let stand while the tomatoes and vegetables broil.
• To the blender add the rehydrated chiles with broth, oil, salt and coriander, and purée until smooth.
• Heat oven to 425 degrees. On the same sheet pan (no need to wash), toss chips with 2 cups of the sauce and spread in an even layer. Toss the chicken with the remaining sauce and arrange on top of the chips. Roast until warmed through, about 5 minutes. Garnish with preferred toppings, and serve warm.

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.

Steps:

• Season chicken parts with salt and pepper.
• Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
• Place oven rack on the top third of the oven and heat to 425 degrees.
• Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
• Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
• Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
• Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.

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.