Green Chile & Chicken Chilaquiles
Recipe: #25946
April 19, 2017
Categories: Chicken, Cheese, Cheddar, Mexican, Cinco de Mayo, Oven Bake, Gluten-Free No Eggs, Spices, Boneless Pieces, Mexican Chicken, more
"Found this in an old Mexican cookbook. This dish makes a perfect midweek supper. Use tortilla chips instead of baking the tortillas, if you prefer. I like using flour tortillas cooked in a wok."
Original is 7 servings
Ingredients
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Nutritional
- Serving Size: 1 (330.6 g)
- Calories 524.7
- Total Fat - 26.8 g
- Saturated Fat - 14.5 g
- Cholesterol - 172.9 mg
- Sodium - 1176.2 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 5 g
- Sugars - 5.1 g
- Protein - 37.3 g
- Calcium - 842.7 mg
- Iron - 2.6 mg
- Vitamin C - 51 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 375°F. Place the tortilla strips in a roasting pan and toss with the oil, then bake for 30 minutes, or until crisp and golden.
Step 2
Arrange half the chicken in a 9X13-inch pan, then sprinkle with half the salsa, green chiles, cilantro, oregano, garlic, cumin, and some of the Cheddar cheese. Repeat these layers and top with the tortilla strips.
Step 3
Pour the stock over the top, then sprinkle with the Parmesan cheese.
Step 4
Bake in the oven at the same temperature for 30 minutes, or until heated through and the cheese is lightly golden in places.
Step 5
Serve with a dollop of sour cream, scallions, and pickles chiles to taste.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the tortillas, look for a package that is labeled 'non-GMO' or 'organic' to ensure the best quality.
- For the salsa verde, choose a mild flavor to avoid overpowering the other flavors in the dish.
- Instead of vegetable oil, use olive oil. The benefit of this substitution is that olive oil has a higher smoke point than vegetable oil, so it can be heated at a higher temperature without burning. Additionally, olive oil has a richer flavor than vegetable oil, which will add more depth to the dish.
- Instead of cheddar cheese, use Monterey Jack cheese. The benefit of this substitution is that Monterey Jack cheese is milder and creamier than cheddar cheese, which will result in a more flavorful dish. Additionally, Monterey Jack cheese melts better than cheddar cheese, which will help the dish to stay together better.
Vegetarian Chilaquiles Replace the chicken with 1 can of black beans, drained and rinsed. Substitute vegetable stock for the chicken stock. Add 1/2 cup of frozen corn before topping with the Parmesan cheese.
Mexican Street Corn Salad: This creamy, flavorful salad is the perfect side dish to the Green Chile & Chicken Chilaquiles. The sweet corn and creamy mayonnaise sauce add a delicious contrast to the savory chilaquiles. The combination of flavors will make for a delicious meal!
Grilled Cilantro Lime Shrimp: This flavorful and easy-to-make dish is the perfect accompaniment to the Mexican Street Corn Salad and Green Chile & Chicken Chilaquiles. The shrimp is seasoned with cilantro and lime, giving it a bright and zesty flavor that will compliment the other dishes perfectly. The shrimp is also quick to make, so you can have a delicious meal in no time!
FAQ
Q: What type of tortillas should I use?
A: You can use either corn or flour tortillas for this recipe. If you prefer, you can also use tortilla chips instead of baking the tortillas.
Q: What type of cheese can I use?
A: You can use any type of cheese you like. Popular choices include cheddar, mozzarella, Monterey Jack, and queso fresco.
1 Reviews
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Fun facts:
The green chile used in this recipe is a staple in Mexican cuisine and has been used for centuries. It was even consumed by the Aztecs, who believed it had healing properties.
This recipe is similar to the popular Mexican dish, Chilaquiles, which is known to be a favorite of celebrity chef, Rick Bayless.