Chicken Chilaquiles
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 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 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)
directions
- 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.
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Reviews
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Delish! This was a simple and tasty dish. I'd never had tomatillos before and discovered that I liked them. I used leftover chicken and added extra pepper jack cheese because I couldn't find farmers cheese. I served this with a rice casserole and salsa and guacamole on the side. Thanks NcMysteryShopper for a new first.
RECIPE SUBMITTED BY
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