Time 1h30m Yield 6 Number Of Ingredients 16 Steps:
Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish. Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix. Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil. Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Heat the vegetable oil in a large skillet over medium-high heat. Add half of the tortillas and cook, turning with tongs, until golden, about 3 minutes; drain on paper towels. Repeat with the remaining tortillas. Reduce the heat to medium and add the zucchini; cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in the chicken, tomatillo salsa, 3/4 cup water and the cilantro; bring to a simmer and cook 2 minutes. Meanwhile, preheat the broiler. Spread half of the fried tortillas in an 8-inch-square flameproof baking dish. Top with about half of the chicken mixture and 1/2 cup cheese. Cover with the remaining tortillas, then the remaining chicken mixture and cheese. Broil until the cheese is melted, 2 to 3 minutes. Serve topped with radishes, red onion and cilantro.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Cut the chicken in bite sized pieces. Saute the chicken in a skillet until lightly brown with the salt and the pepper. In a mixing bowl mix well the soup, sour cream, salsa verde, and chopped chilies. Layer the ingredients into a 9 x 13 greased baking pan in the following order: sauce, chicken, torn tortillas, cheese, sauce. Repeat the layering a second time. It is IMPORTANT to end with sauce so that the cheese doesn’t form a crust while baking. Bake at 375°F for 30-45 minutes. Until golden brown on the top. Allow to stand for 5-10 minutes before serving. Serve as a casserole with crisp tortilla chips and red salsa as a side. My family also enjoys eating the casserole as a hot dip.
Time 40m Yield Serves four Number Of Ingredients 12 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.
Time 30m Number Of Ingredients 10 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.
Time 45m Yield 8 Number Of Ingredients 7 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.
Yield Makes 4 to 6 main-course servings Number Of Ingredients 10 Steps:
Stir together sour cream and just enough milk to get a thick pourable consistency. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute. Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
Time 35m Yield 8 serving(s) Number Of Ingredients 6 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.
