CHICKEN CHILAQUILES
Mix it up with this easy chilaquiles recipe for your next Mexican- style meal. This tasty Mexican casserole is made with corn tortillas, dried tomatoes, chicken, and queso fresco. Serve with a sour cream dip to make your chicken chilaquiles unforgettable.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Spread tortilla strips in an even layer on two large baking sheets. Bake for 15 minutes. Cool on a wire rack.
- In an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is softened, stirring occasionally. Add tomatoes and chile pepper plus the reserved 1 teaspoon adobo sauce. Bring to boiling; cook for 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, for 5 minutes. Add chicken and black pepper; heat through.
- Set aside a few baked tortilla strips. Gradually stir the remaining tortilla strips into chicken mixture; heat through. Remove from heat; sprinkle with cheese. Garnish with cilantro sprigs and the reserved tortilla strips. In a small bowl, combine sour cream and milk; serve with the chilaquiles.
Nutrition Facts : Calories 315 kcal, Carbohydrate 30 g, Cholesterol 59 mg, Protein 23 g, SaturatedFat 4 g, Sodium 721 mg, Sugar 6 g, Fat 12 g, UnsaturatedFat 6 g
CHICKEN CHILAQUILES
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Provided by CARRIEANN23
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
- Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
- Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g
CHICKEN CHILAQUILES CASSEROLE
Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 17
Steps:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
- Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
- Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
- Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
- Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
- Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g
CHICKEN CHILAQUILES CASSEROLE
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg
GREEN CHICKEN CHILAQUILES CASSEROLE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
- In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
- Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
- Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
- Combine the cheeses in a mixing bowl.
- To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
- Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
MEXICAN CHICKEN BAKE
A cozy comforting home-cooked meal doesn't have to take hours to make, writes Linda Humphreys of Buchanan, Michigan. "I've had this recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month!"
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the onion, green pepper and jalapeno peppers in butter until tender. In a large bowl, combine soup and milk. Stir in the rice, chicken, 2 cups cheese and onion mixture., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the remaining cheese. Bake 5-10 minutes longer or until heated through and the cheese is melted.
Nutrition Facts : Calories 401 calories, Fat 21g fat (13g saturated fat), Cholesterol 93mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
CHILAQUILES CASSEROLE
Make and share this Chilaquiles Casserole recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7
More about "mexican chicken bake easy chilaquiles recipes"
EASY CHILAQUILES | RENEE'S KITCHEN ADVENTURES
From reneeskitchenadventures.com
EASY GREEN CHILAQUILES WITH CHICKEN - AVERIE COOKS
From averiecooks.com
EASY SKILLET CHICKEN CHILAQUILES L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
CHILAQUILES-STYLE ROASTED CHICKEN LEGS RECIPE - DELISH
From delish.com
THE BEST CHILAQUILES RECIPE – AN AUTHENTIC MEXICAN …
From mylatinatable.com
EASY CHILAQUILES WITH EGGS RECIPE - FOODIECRUSH
From foodiecrush.com
MEXICAN CHICKEN CASSEROLE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
EASY CHICKEN CHILAQUILES - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
CHICKEN CHILAQUILES - MEXICAN BREAKFAST RECIPE | BERTOLLI
From bertolli.com
EASY CHILAQUILES RECIPE - PILLSBURY.COM
From pillsbury.com
A SIMPLE MEXICAN RECIPE: HOW TO MAKE CHILAQUILES WITH …
From thespruceeats.com
CHILAQUILES VERDES WITH CHICKEN RECIPE - MEXICAN FOOD …
From mexicanfoodjournal.com
CHILAQUILES VERDES WITH CHICKEN | AUTHENTIC MEXICAN FOOD …
From mexicoinmykitchen.com
EASY CHILAQUILES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY CHILAQUILES RECIPE - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
MEXICAN CHICKEN CHILAQUILES CASSEROLE RECIPE - THE …
From thewanderlustkitchen.com
4.6/5 (7)Total Time 50 minsCategory Main DishCalories 285 per serving
- Heat a large skillet over medium heat. Add chile pieces and toast for a few minutes until fragrant. Set aside in a bowl of hot water for 15 minutes.
- Puree with garlic, broth, and 1/2 cup soaking liquid in a blender. Add in the whole tomatoes and continue to puree. Run through a fine sieve and return to the pan. Stir in cumin, coriander, sugar, and salt. Simmer over medium-low for 10 minutes.
- Preheat oven to 350. Layer a 9 x 13 baking dish with half a bag of corn tortilla chips, using your hands to press the chips down and break into pieces. Add half of the shredded chicken, then half of the sauce. Layer the remaining chips, chicken, and sauce, then top with shredded cheese.
- Bake, covered with well-greased foil, for 25 minutes. Remove foil, bake another 5 minutes until cheese is bubbly.
MIGAS - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHICKEN CHILAQUILES | THE SPLENDID TABLE
From splendidtable.org
CHICKEN CHILAQUILES RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
MEXICAN CHICKEN BAKE (EASY CHILAQUILES) RECIPE
From recipenode.com
EASY CHICKEN CHILAQUILES – MODERN HONEY
From modernhoney.com
EASY BAKED SALSA CHICKEN - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
MEXICAN CHICKEN CHILAQUILES – ADORE FOODS
From adorefoods.com
EASY SKILLET CHICKEN CHILAQUILES - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN CHILAQUILES MEXICAN RECIPES
From tfrecipes.com
CHICKEN CHILAQUILES CASSEROLE | 12 TOMATOES
From 12tomatoes.com
MEXICAN CHICKEN RECIPES - PAGE 7 OF 7 - EASY CHICKEN RECIPES
From easychickenrecipes.com
CHILAQUILES-STYLE ROASTED CHICKEN LEGS RECIPE - GRACE PARISI
From foodandwine.com
CHICKEN CHILAQUILES CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
EASY CHEESY BAKED CHILAQUILES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN CHILAQUILES CASSEROLE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
EASY CHICKEN CHILAQUILES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY CHILAQUILES - THE COOKIE ROOKIE®
From thecookierookie.com
CHICKEN CHILAQUILES CASSEROLE | MEXICAN | COMFORT FOOD - SWEET …
From sweetordeal.com
EASY CHILAQUILES RECIPE | RECIPES.NET
From recipes.net
HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS) - MEXICO IN …
From mexicoinmykitchen.com
CHICKEN CHILAQUILES CASSEROLE RECIPE - EASY RECIPES
From recipegoulash.cc
MEXICAN CHICKEN BAKE EASY CHILAQUILES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love