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Traditional Chilaquiles
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Brief Description
Shredded chicken with fried corn tortilla strips, tomatillos, seasonings and pepper jack cheese.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 50 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per 5.5 ounce serving: 253 cal, 11.9g fat (4.4g sat. fat), 20.9g pro, 14.9g carb, 1.9g fiber, 299mg sodium, 62mg chol.
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Posted By: mcarr
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Posted On: Feb 07, 2016
Number of Servings:
Ingredients:
- 1 - poblano pepper
- 8 - fresh tomatillos husked and rinsed
- 1 - white onion coarsely chopped
- 1 - jalapeno pepper halved lengthwise and seeded
- 3/4 cups - chopped cilantro
- 4 cloves - garlic
- 1/2 teaspoons - salt
- 3 cups - shredded cooked chicken rotisserie chicken works well, about 13 ounces without bone or skin
- 1/2 cups - vegetable oil for frying
- 12 - white or yellow corn tortillas (6-inch) cut into 3-by-1-inch strips
- 3/4 cups - shredded pepper jack cheese
- 3/4 cups - shredded Monterey Jack cheese
- - fresh toppings: sour cream, shredded lettuce, chopped tomatoes, etc. optional
Directions:
Char poblano pepper on all sides over a medium gas flame or under a preheated broiler, turning frequently with tongs, 5-7 minutes. Transfer to a bowl and let steam, covered, 10 minutes. Remove skin, steam and seeds and chop coarsely.
Preheat oven to 375° F. Blend poblano, tomatillos, onion, jalapeno, cilantro, garlic and salt in a blender until smooth. Transfer mixture to a saucepan and bring to a boil; reduce heat to medium-low and simmer, stirring often until thickened, about 10 minutes.
Add chicken and simmer until chicken is heated through, about 5 minutes more.
(You can prepare the dish this far 1 day ahead and chill, covered, or freeze for up to 1 month).
Heat oil in a skillet over medium-high heat until it shimmers. Fry tortilla strips in 6 batches (about 1/2 cup each) until golden, 2 to 3 minutes per batch. Drain on a paper-towel-lined plate.
Layer half of fried tortillas in a 9-x-13-inch (3-quart) baking dish; spread half of chicken mixture over tortillas. Mix cheeses in a bowl and sprinkle half over chicken mixture. Repeat layers.
Bake until cheese is golden and bubbly, 10 to 20 minutes. Let cool 5 minutes before serving.
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