CHICKEN CHILAQUILES CASSEROLE
Loaded with the flavors of Mexico--poblano and chipotle chiles, cilantro, adobo, and queso fresco--this chicken and tortilla casserole is a sure crowd pleaser.
Provided by Melt Organic Buttery Spread
Categories Trusted Brands: Recipes and Tips Melt® Organic Buttery Spread
Yield 4
Number Of Ingredients 17
Steps:
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
- Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
- Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
- Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
- Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
- Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 51.6 g, Cholesterol 101.2 mg, Fat 11.1 g, Fiber 9.3 g, Protein 43.8 g, SaturatedFat 4.3 g, Sodium 341.3 mg, Sugar 9.9 g
GREEN CHICKEN CHILAQUILES CASSEROLE
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
- In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
- Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
- Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
- Combine the cheeses in a mixing bowl.
- To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
- Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
- In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
- In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
- Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
- Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
- When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.
CHILAQUILE CASSEROLE
A comforting lunch or dinner dish. This easy to make casserole is a great way to use up leftover tortillas. Canned mild green chilies add juts the right amount of heat-even for finicky kids.
Provided by foxysnana
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Heat oil in medium skillet over medium-low heat.
- Add onions and garlic and cook for 5 minutes until tender.
- Grease 11x7-inch baking dish.
- Spread half the tortillas along bottom of baking dish.
- Sprinkle half the cheese and 1 can chilies over top.
- Sprinkle onion mixture over chilies.
- Repeat layering with remaining tortillas, cheese and chilies.
- Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.
- Pour over casserole.
- Bake 45 minutes until set and browned on top.
Nutrition Facts : Calories 376.3, Fat 19.2, SaturatedFat 9.2, Cholesterol 177.8, Sodium 553.7, Carbohydrate 32.8, Fiber 4.1, Sugar 8.1, Protein 20
CHILAQUILES CASSEROLE
Eggs, tortilla chips, enchilada sauce, corn and lots of cheese make this a very tasty and easy weeknight meal.
Provided by Connie K
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible.
- Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.
Nutrition Facts : Calories 560.7, Fat 33.3, SaturatedFat 14.7, Cholesterol 422.3, Sodium 1629.2, Carbohydrate 35.4, Fiber 4.4, Sugar 9.5, Protein 31.6
CHILAQUILES BREAKFAST CASSEROLE
This is a one-pan, savory Mexican casserole that will satisfy your crew for breakfast or dinner. Refrigerate quick-pickled red onions for up to 2 weeks.
Provided by Ortega
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- In a glass jar, combine rice wine vinegar, water, salt, and sugar. Microwave on high for 1 minute, then stir well to dissolve sugar and salt. Add red onion. Cover and let cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a 12-inch oven-proof nonstick skillet over medium heat. Add sausage and cook, breaking apart into bite-sized pieces with a wooden spoon, until browned all over and no longer pink, about 8 minutes.
- Add diced green chiles, taco sauce, water, and crunchy taco shell pieces. Stir well to combine. Remove skillet from heat.
- Make 6 wells, spaced evenly apart, in the tortilla mixture. Add 1 egg to each well. Top skillet with Cheddar cheese.
- Bake uncovered for 14 to 17 minutes, until whites around egg yolks are set. Serve immediately with toppings, as desired.
Nutrition Facts : Calories 629.5 calories, Carbohydrate 47.7 g, Cholesterol 244.1 mg, Fat 37.7 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 10.2 g, Sodium 1926.2 mg, Sugar 7.7 g
CHILAQUILES BREAKFAST CASSEROLE
Chilaquiles is a traditional Mexican dish that simmers (often leftover) fried corn tortillas in a salsa or mole sauce. We took the dinnertime favorite and gave it a brunch-ready twist in this casserole recipe. Eggs are layered on top of the tortilla chips, cheese and sauce for a hearty breakfast bake that's sure to be a hit! Top with fresh ingredients (hello, avocado, queso fresco and cilantro!) and be ready for everyone at the table to be grabbing seconds.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
- Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
- Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 225 mg, Fat 3, Fiber 5 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 2/3 Cups, Sodium 1050 mg, Sugar 4 g, TransFat 0 g
CHILAQUILES CASSEROLE
I came across this recipe on yahoo. Seems fairly simple. & great for week night dinners or freezing.You could add cooked chicken or leftover taco meat if you wanted. I'll probably skip the zucchini though!
Provided by AshleyP
Categories Vegetable
Time 40m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 308.6, Fat 4.9, SaturatedFat 0.6, Sodium 1002, Carbohydrate 57.5, Fiber 12.6, Sugar 11.4, Protein 12.5
CHILAQUILES CASSEROLE
Make and share this Chilaquiles Casserole recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7
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