Chicken Chilaquiles
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
See more from
Food & Wine on Yahoo! Food
1. Ingredients
- 1 1/2 pounds 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 and freshly ground pepper
- 1 pound shredded cooked chicken, at room temperature
- 1 1/2 cups shredded pepper Jack cheese
- 1/2 cup farmer cheese
- 1 scallion, sliced
- 6 ounces tortilla chips
- 1/4 cup sour cream
Nutrition Info
Per Serving
- Calories: 811 kcal
- Carbohydrates: 42 g
- Dietary Fiber: 6 g
- Fat: 49 g
- Protein: 52 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat the oven to 450 degrees F. In a blender or food processor, puree the tomatillos, garlic, jalapeno 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.
Yield: 4 servings
3. Still Hungry?
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 sauteed or layered like lasagna and baked.
More Recipes Like This
More From Food & Wine
Technology in partnership with
-
Considering the amount of dirty dishes...!
Lauren W - February 13, 2008 02:36:46 PM PSTThis recipe was just so-so for me. My husband really enjoyed it, but I thought there was very little depth of flavor. I might try it again, adding a low-cal cream-style soup for more body.
I certainly don't mind a lot of work for a meal, but the amount of dirty dishes and general mess on this one just wasn't worth the end result.4 of 5 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
Dear Pop Tart (review above me)
passen1981 - May 20, 2008 02:59:19 PM PSTCan you give me more info on the carnitas recipe? I have been looking for an authentic recipe for carnitas forever, and I've tried everything from boiling pork in beer to deep frying it. It always comes out tough....I'm looking for the kind I get in the local mexican restaurants - really flavorful
0 of 1 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
-
Good place to start.
Pop Tart - May 20, 2008 11:32:13 AM PSTLong before Taco Bell et al popularized the plate of Nachos this is what Mexicans were eating. You can make these with whatever you want including plain old refried beans.
Here's some ideas to add or subtract to the above recipe.
Use shredded pork (carnitas) instead. Just boil a pork butt or something similar with a sliced onion, carrot, cilantro seed, cumin seed, chipotle pepper until tender. Shred and cook in an oven until slightly browned. Put in a bowl with some of that heart clogger grease filled Mexican chorizo that you have sauted with some onions. Add some finely chopped fresh cilantro. Mix together and use for your filling.
Or stick with the chicken and add the chorizo mixture to that. Ignore the grease. You only live once.
Add some refried beans. Black beans if you like to pretend you are cultured. :) Just kidding. Some fresh corn sliced off the cob after being boiled adds texture, taste, and color.
If the tomatillo sauce is too much work then just buy some in a can already to go. Check in the Mexican foods section of your supermarket. Or skip this altogether and try some red enchilada sauce instead. Hey, it's your meal. Go for it.
Top the entire dish when you are ready to eat with some freshly made guacamole and salsa. (Mashed avocado with finely diced tomatoes, onions, and jalapeno).
Enjoy everything with some iced cold beer. Or soda pop. Or water. Have fun.0 of 1 found this review helpful.
Was this review helpful to you? Yes - No Report Abuse
Summer's Best Real Food Recipes
Check out Bobby Flay’s Real Food Summer School videos, recipes & sweepstakes.
My Food
helpRecipe of the Day
Open
Baked Honey Mustard Chicken
from: Mary BaneThis tangy-sweet favorite is quick from start to delicious finish.