Chicken Chilaquiles
Serves: 8 Carbs Per Serving: 4
Prep Time:1-2 hours
Effort: Average
INGREDIENTS:
-1 whole chicken
-Cooked/deboned
-5 tortillas cut into strips
-1 cup shredded cheddar cheese
-1/2 cup Monterey jack
-1/2 cup sour cream
-1 clove garlic
-Chopped 2 serrano chilis, seeded
-2 lg tomatoes
-1/4 cup onion
-1 teasp. oregano
-Chopped 1/4 cup cilantro, chopped
-1 cup or more chicken stock
-1 tblsp olive oil
HOW TO PREPARE:
1.-Boil chicken in water, remove when cooked, debone and cut into lg pieces.
2.-Cut tortillas into strips and deep fry till golden, drain, set aside.
3.-In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano.
4.-Saute till all is cooked and little juice remains. Do not burn.
5.-Add the chicken stock and cook longer to meld flavors.
6.-Place all in blender and puree.
7.-Return to the saute pan and simmer with more stock into a nice thick sauce. Set aside.
8.-In layers, place the tortilla strips, chicken, cheeses into a 9x13 pan.
9.-Add the sour cream in dollops, the cheeses and remaining cilantro.
10.-Cover with the sauce and top with more of the shredded cheeses.
11.-Bake at 350 till hot, bubbly and the cheese on top is lightly browned.
posted by MaryPaz @ 12:33 AM
