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    Chicken Chilaquiles with Spicy Tomatillo Salsa

    Source of Recipe

    posted by jb

    List of Ingredients

    • 12 (5-1/2 inch) corn tortillas, cut into pie-shaped quarters
    • 1/4 cup canola or safflower oil
    • 1 (8-ounce) can chopped green chiles (about 1 cup), drained
    • 2 cups Spicy Tomatillo Salsa
    • 1/4 cup chopped fresh cilantro
    • 7 scallions, trimmed and chopped
    • 1 (8-ounce) package cream cheese, cut into 1/2 inch cubes
    • 1/4 cup crumbled feta cheese
    • 1/2 cup sour cream
    • 1/2 cup heavy cream
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 4 cups shredded cooked chicken
    • 1 1/2 cups grated Monterey Jack cheese (6 ounces)
    • 1 1/2 cups grated Cheddar Cheese (6 ounces)
    • Spicy Tomatillo Salsa:
    • 1 lb fresh tomatoes, husked and rinsed
    • 4 fresh serrano chilies, stemmed
    • 1/4 cup olive oil
    • 1/2 cup vegetable broth


    1. Preheat oven to 350 degrees.

    2. Arrange tortillas in a single later on 2 large baking sheets. Brush tortillas lightly with the oil and bake 8 to 10 minutes, until crispy and light brown.

    3. Stir together the chilies, salsa, cilantro, scallions, crean cheese, heavy cream, salt and pepper in a large bowl until well combined. Fold in the chicken and mix well.

    4. Combine the Monterey Jack and Cheddar together in a separate bowl.

    5. Arrange half the tortillas in the bottom of a 9 by 13-inch baking dish. Spread half the chicken mixture over the tortillas. Sprinkle half the cheese over the chicken mixtures.

    6. Arrange the remaining tortillas over the cheese mixture, spread with the remaining chicken mixture, and top with the remaining cheese mixture.

    7. Bake, uncovered, 30 to 35 minutes, until the mixture is bubbling around the sides and the cheese is golden brown. Serve immediately.

    8. For salsa: Preheat the oven to 500 degrees.

    9. Toss the tomatillos and chilies with the olive oil and place on a baking sheet. Bake 10 to 15 minutes, until the tomatillos have softened and begun to split open.

    10. Place the tomatillos in the bowl of a food processor fitted with the metal blade and pulse to a coarse puree. Add the chilies and pulse several times more. The puree should be the consistency of a thin salsa. If necessary, thin with a small amount of broth.




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