Chicken Chihuahua Cheese Recipes

CHIHUAHUA CHEDDAR CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Remove any excess skin or fat from thighs and place them in a glass baking dish.
• Cover thighs with foil and bake for 45 minutes or until chicken is no longer pink.
• Meanwhile, in a bowl, mix salsa verde with sour cream.
• After the 45 minutes, take the chicken out of the oven and pour the salsa mix over them.
• Put chicken back in the oven without the foil and bake for 20 more minutes.
• Remove from oven and sprinkle with cheese.

CHICKEN CHIHUAHUA CHEESE

Steps:

• 1. Cook Chicken - cut chicken in 1" pieces. Combine chicken and seasoning in your baking dish, making sure the chicken is well seasoned. - Microwave, covered, on high for about 4 minutes. Stir, separating chicken. Microwave, covered, on high for about 4 additional minutes or until chicken is no longer pink. - Drain. 2. Layer Casserole - Combine salsa and broth till well combined. Sit aside. - Arrange a layer of chips on the bottom of the baking dish, breaking chips; top with half of chicken, then half of onion and garlic, then half of salsa mixture, then half of cheese. Repeat layer ending with the cheese. 3. Microwave and Serve. - Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the juices are absorbed. Let stand, covered, for 5 minutes. Then serve.

GREEN CHILE CHICKEN BURRITO

Steps:

• For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
• To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
• For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
• In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
• Make the burritos: Preheat the oven to 400 degrees F.
• Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
• In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
• Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

CHICKEN CHILAQUILES CASSEROLE

Steps:

• Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
• Heat oven to 350°F. Grease 2-quart casserole.
• Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
• Bake about 30 minutes or until cheese is melted and golden brown.

TGI FRIDAY'S SIZZLING CHICKEN AND CHEESE

Steps:

• Pound chicken breasts to even thickness.
• Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
• Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
• Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
• Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling.".

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
• Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
• Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.