Best Chicken Chihuahua Cheese Recipes
MEXICAN ENCHILADAS SUIZAS
Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
- Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
- Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
- Bake in the preheated oven until melted, about 25 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 49.7 g, Cholesterol 144.3 mg, Fat 42.3 g, Fiber 7.9 g, Protein 23.2 g, SaturatedFat 23 g, Sodium 432.3 mg, Sugar 7.1 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
CHIHUAHUA CHEDDAR CHICKEN
I made this up because I love salsa verde and I thought it would be good with chicken. Hope you like it!
Provided by ChefLee
Categories Very Low Carbs
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 366.4, Fat 26.5, SaturatedFat 11.7, Cholesterol 113.9, Sodium 909.2, Carbohydrate 5.8, Fiber 0.5, Sugar 1.9, Protein 25.1
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