Sunday, May 08, 2005

Chicken Chilaquiles

Chicken Chilaquiles PictureChicken Chilaquiles (Adapted from CL)

2 cups cooked shredded chicken
1/2 cup chopped green onions
4 ounces shredded Monterey Jack cheese with jalapeƱo peppers, divided
1 ounce fresh grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
1/4 cup chopped fresh cilantro
11 ounce can tomatillos, drained
4.5 ounce can chopped green chiles, drained
12 6" corn tortillas

Preheat oven to 375

In a medium bowl, toss together chicken, green onions, 2 ounces Monterey Jack cheese, Parmesan, chili powder, salt and pepper.

In a food processor, add milk, cilantro, tomatillos and chiles - process until smooth.

Heat tortillas according to package directions.

Spread about 1/3 cup of the tomatillo mixture into the bottom of a 7 x 11" baking dish coated with nonstick spray. Arrange 4 tortillas in dish and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Evenly pour the remaining tomatillo mixture over the top of the tortillas - scatter the top with the remaining Monterey Jack cheese. Bake until bubbly, about 20 minutes.

Makes about 4 servings.

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  1. Don't you love when you recreate a recipe better than the original?

    I don't know that I could convince my husband to try this one though.

  2. Alejandra Quintanilla7/27/2007 02:53:00 PM

    Hello, being from Mexico I thought i would let you know that real chilaquiles use fried tortillas, something like home made tortilla chips, which you could also replace by baking the tortillas until crispy, which saves the fat. You brake the tortillas in pieces and assemble as you mentioned. Using the crispy tortillas you enf up with a less soggy dish.
    Salsa Verde is exactly what you make using the tomatillos, you could add a little cilantro!

  3. Courtney - we used to be fairly picky about everything, but finally learned out lesson that many foods out there actually taste great! What would he not like in these?

    Alejandra - Thanks for the information on the traditional kind! It sounds like trying an authentic recipe would certainly be worth it!