Chicken Chihuahua Cheese Recipes

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.

Steps:

• 1. Cook Chicken - cut chicken in 1" pieces. Combine chicken and seasoning in your baking dish, making sure the chicken is well seasoned. - Microwave, covered, on high for about 4 minutes. Stir, separating chicken. Microwave, covered, on high for about 4 additional minutes or until chicken is no longer pink. - Drain. 2. Layer Casserole - Combine salsa and broth till well combined. Sit aside. - Arrange a layer of chips on the bottom of the baking dish, breaking chips; top with half of chicken, then half of onion and garlic, then half of salsa mixture, then half of cheese. Repeat layer ending with the cheese. 3. Microwave and Serve. - Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the juices are absorbed. Let stand, covered, for 5 minutes. Then serve.

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

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.

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.