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Chicken Chilaquiles with Smoky Tomatillo Salsa
4 cups shredded cooked rotisserie chicken
3 cups vegetable oil
16 ounces corn tortillas, cut in 1/2 inch strips
1 yellow onion, chopped
1 14.5 ounce can chicken broth
6 ounces shredded Monterey Jack cheese
1/4 cup sour cream
1 1/2 tablespoons milk
8 large eggs
1/2 cup fresh cilantro sprigs
3 ounces feta cheese
In large skillet, heat oil over medium heat. Add tortillas and fry about 1 minute, until brown; drain on paper towels. Pour off all but 1 tablespoon oil and add onion and cook until softened, about 3 minutes. Stir in broth and chicken and simmer 15 minutes, uncovered, stirring often. Add 2 1/2 cups Smoky Tomatillo Salsa, recipe follows and bring to a boil.
Remove chicken from heat and toss with Monterey Jack cheese and tortilla strips. Bake chilaquiles, uncovered, in 375 degree oven until bubbling, about 15 minutes.
In small bowl, whisk together sour cream and milk. Scramble eggs. Serve chilaquiles over hot eggs, topped with sour cream, cilantro and feta cheese.
Smoky Tomatillo Salsa:
1 pound tomatillos
5 fresh serrano chilies
3 garlic cloves, unpeeled
cup fresh cilantro
1 yellow onion
2 teaspoons kosher salt
Remove husks from 1/2 tomatillos and rinse.
On broiler pan, arrange tomatillos, serrano chilies and garlic. Broil 6 minutes,
turning once, until tomatillos are soft and slightly charred. Peel garlic and
remove chili stems. Place in blender and add cilantro, the coarsely chopped yellow
onion and kosher salt and puree.
Makes 6 servings.
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Chicken Chilaquiles with Smoky Tomatillo Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken Chilaquiles with Smoky Tomatillo Salsa
4 cups shredded cooked rotisserie chicken
3 cups vegetable oil
16 ounces corn tortillas, cut in 1/2 inch strips
1 yellow onion, chopped
1 14.5 ounce can chicken broth
6 ounces shredded Monterey Jack cheese
1/4 cup sour cream
1 1/2 tablespoons milk
8 large eggs
1/2 cup fresh cilantro sprigs
3 ounces feta cheese
In large skillet, heat oil over medium heat. Add tortillas and fry about 1 minute, until brown; drain on paper towels. Pour off all but 1 tablespoon oil and add onion and cook until softened, about 3 minutes. Stir in broth and chicken and simmer 15 minutes, uncovered, stirring often. Add 2 1/2 cups Smoky Tomatillo Salsa, recipe follows and bring to a boil.
Remove chicken from heat and toss with Monterey Jack cheese and tortilla strips. Bake chilaquiles, uncovered, in 375 degree oven until bubbling, about 15 minutes.
In small bowl, whisk together sour cream and milk. Scramble eggs. Serve chilaquiles over hot eggs, topped with sour cream, cilantro and feta cheese.
Smoky Tomatillo Salsa:
1 pound tomatillos
5 fresh serrano chilies
3 garlic cloves, unpeeled
cup fresh cilantro
1 yellow onion
2 teaspoons kosher salt
Remove husks from 1/2 tomatillos and rinse.
On broiler pan, arrange tomatillos, serrano chilies and garlic. Broil 6 minutes,
turning once, until tomatillos are soft and slightly charred. Peel garlic and
remove chili stems. Place in blender and add cilantro, the coarsely chopped yellow
onion and kosher salt and puree.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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