Best Chilaquiles Con Pollo Y Queso Recipes

Chilaquiles Con Pollo Y Queso: image

Provided by davinandkennard

Categories Chicken

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

20 medium corn tortillas
1/2 cup vegetable oil
6 ancho chilies, seeded, deveined and soaked in hot water until soft
4 roma tomatoes, roasted and peeled
2 large garlic cloves, peeled
1/2 medium white onion, peeled
1/2-1 cup chicken broth
1 1/2 cups gouda cheese or 1 1/2 cups chihuahua cheese
1 chicken breast, poached and shredded
thinly sliced onion
1 cup creme fraiche (crema acida) or 1 cup sour cream (crema acida)

Steps:

Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.
Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.
Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.

Nutrition Facts : Calories 558.1, Fat 33.6, SaturatedFat 9.5, Cholesterol 50.1, Sodium 340.8, Carbohydrate 48.4, Fiber 9.4, Sugar 3.2, Protein 20

Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 12

2 quarts water
1 1/2 pounds tomatillos, husks removed
4 serrano chiles
2 garlic cloves
1/2 small yellow onion
12 medium-size day-old corn tortillas
Canola oil, for frying
2 medium size chicken breasts boneless and skinless
8 ounces asadero-style cheese grated (may substitute Monterey Jack)
4 ounces Mexican cream or creme fraiche
1/2 small yellow onion, finely chopped
1 medium avocado, peeled and sliced

Steps:

In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.