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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
454 calories per serving view nutrition facts
1/2 cup vegetable oil
10 each flour tortillas (6-inch) cut in 1/2 inch strips
2 cups chicken cooked, shredded
2 cups mozzarella cheese shredded
New Mexico Green Sauce
2 tbsp vegetable oil
1 large onion finely chopped
4 poblano peppers roasted, seeded, finely chopped
1 jalapeno pepper seeded, finely chopped
1 each garlic clove finely chopped
1/2 cup heavy whipping cream
1/4 tsp salt
For green sauce: Heat oil in a 10 inch skillet over medium heat. Cook onion, roasted poblano chilies, jalapeno chili and garlic in oil for about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
For casserole: heat oil in a 10 inch nonstick skillet until hot. Cook tortillas strips in oil for 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350. Grease a 2-quart casserole dish. Layer half of the tortilla strips in the bottom of casserole. Top with chicken, half of the New Mexico Green Sauce (about 2/3 cup) and 1 cup of the cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, sauce and cheese. Bake uncovered about 30 minutes or until cheese is melted and golden brown.
NOTE: To roast chilies, set oven to broil. Broil whole chilies with tops about 5andquot; from the heat for 5 to 7 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to a plastic bag and close tightly; let stand for 20 minutes, then peel.
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CHICKEN CHILAQUILES CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
454 calories per serving view nutrition facts
1/2 cup vegetable oil
10 each flour tortillas (6-inch) cut in 1/2 inch strips
2 cups chicken cooked, shredded
2 cups mozzarella cheese shredded
New Mexico Green Sauce
2 tbsp vegetable oil
1 large onion finely chopped
4 poblano peppers roasted, seeded, finely chopped
1 jalapeno pepper seeded, finely chopped
1 each garlic clove finely chopped
1/2 cup heavy whipping cream
1/4 tsp salt
For green sauce: Heat oil in a 10 inch skillet over medium heat. Cook onion, roasted poblano chilies, jalapeno chili and garlic in oil for about 8 minutes, stirring occasionally, until onion is tender. Stir in whipping cream and salt. Set aside.
For casserole: heat oil in a 10 inch nonstick skillet until hot. Cook tortillas strips in oil for 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350. Grease a 2-quart casserole dish. Layer half of the tortilla strips in the bottom of casserole. Top with chicken, half of the New Mexico Green Sauce (about 2/3 cup) and 1 cup of the cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, sauce and cheese. Bake uncovered about 30 minutes or until cheese is melted and golden brown.
NOTE: To roast chilies, set oven to broil. Broil whole chilies with tops about 5andquot; from the heat for 5 to 7 minutes, turning occasionally, until skin is blistered and evenly browned (not burned). Remove chilies to a plastic bag and close tightly; let stand for 20 minutes, then peel.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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