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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 3/4 cup vegetable oil
1 package of corn tortillas, cut into 1/2-inch wide strips
1 medium yellow onion, finely diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano, preferably Mexican
1 1/2 cup chicken stock
2 cups shredded cooked chicken
2 cups shredded Colby Jack cheese
1 cup salsa verde (homemade or store bought)
Optional garnishes:
Mexican crema or sour cream
Chopped cilantro
Additional salsa verde
Preheat oven to 350 degrees. In a large skillet, heat oil to 350 degrees. Fry a handful of tortilla strips at a time until golden brown and crisp. Transfer the tortilla strips to a paper towel lined plate to drain excess oil. Continue with the remaining tortilla strips and fry in batches. Alternatively, if you have a deep fryer, you can fry batches of tortilla strips and drain on paper towels. Set tortilla strips aside.
If using a skillet, carefully pour out the all the oil but reserve 1 tablespoon for sautéing. Return the skillet over a medium high heat with the reserved tablespoon of oil. When hot, add the onion and sauté until softened. Add the chicken and spices, stirring to combine.
Add the stock and allow the liquid to reduce by half. Once reduced, transfer the mixture to a large bowl. Add the salsa and 1 1/2 cups cheese, stirring to combine. Next, add the fried tortilla strips and toss until fully incorporated and the tortilla strips have slightly softened.
Transfer the mixture to a lightly greased 9x13 baking dish. Sprinkle remaining 1/2 cup of cheese over the top and bake uncovered in the preheated oven for 15-20 minutes or until top has lightly browned and cheese and melted.
Serve with crema/sour cream, chopped cilantro, and remaining salsa if desired.
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SALSA VERDE CHICKEN CHILAQUILES
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 3/4 cup vegetable oil
1 package of corn tortillas, cut into 1/2-inch wide strips
1 medium yellow onion, finely diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano, preferably Mexican
1 1/2 cup chicken stock
2 cups shredded cooked chicken
2 cups shredded Colby Jack cheese
1 cup salsa verde (homemade or store bought)
Optional garnishes:
Mexican crema or sour cream
Chopped cilantro
Additional salsa verde
Preheat oven to 350 degrees. In a large skillet, heat oil to 350 degrees. Fry a handful of tortilla strips at a time until golden brown and crisp. Transfer the tortilla strips to a paper towel lined plate to drain excess oil. Continue with the remaining tortilla strips and fry in batches. Alternatively, if you have a deep fryer, you can fry batches of tortilla strips and drain on paper towels. Set tortilla strips aside.
If using a skillet, carefully pour out the all the oil but reserve 1 tablespoon for sautéing. Return the skillet over a medium high heat with the reserved tablespoon of oil. When hot, add the onion and sauté until softened. Add the chicken and spices, stirring to combine.
Add the stock and allow the liquid to reduce by half. Once reduced, transfer the mixture to a large bowl. Add the salsa and 1 1/2 cups cheese, stirring to combine. Next, add the fried tortilla strips and toss until fully incorporated and the tortilla strips have slightly softened.
Transfer the mixture to a lightly greased 9x13 baking dish. Sprinkle remaining 1/2 cup of cheese over the top and bake uncovered in the preheated oven for 15-20 minutes or until top has lightly browned and cheese and melted.
Serve with crema/sour cream, chopped cilantro, and remaining salsa if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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