CORN TORTILLA RED CHILAQUILES WITH CHICKEN
Create a traditional Mexican brunch with Corn Tortilla Red Chilaquiles with Chicken. This delicious recipe features melty cheese, crispy corn tortillas and a touch of chile heat.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook chiles in boiling water in medium saucepan 10 min. or until tender; drain, reserving 1/2 cup of the cooking water. Blend chiles, reserved water, onions and garlic in blender until smooth.
- Heat oil in large skillet on medium heat. Add tortilla strips; cook 5 min. or until golden brown but not crisp, stirring occasionally.
- Add chile sauce and chicken to skillet; cook 5 min. or until heated through, stirring occasionally. Sprinkle with cheese; cover. Cook 5 min. or until cheese is melted.
Nutrition Facts : Calories 520, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 360 mg, Carbohydrate 56 g, Fiber 9 g, Sugar 9 g, Protein 29 g
CHICKEN CHALAKILES
A savory soup made with chicken and ground toasted rice.
Provided by Annie @ Annie's Chamorro Kitchen
Time 40m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the uncooked rice in a skillet over medium heat. Cook for a few minutes until the rice is evenly browned, stirring occasionally to ensure even browning. Let the toasted rice cool then grind in a food processor until you get the consistency of cornmeal. Set aside.
- Place the chicken, onion, garlic, coconut oil and black pepper into a large soup pot. Cook over medium heat until the chicken is no longer pink.
- Add the chicken seasoning, water, achote powder and ground rice to the pot. Stir to combine the ingredients then bring the mixture to a boil. Cook, uncovered, for 10 minutes, stirring occasionally.
- Stir in the coconut milk; cook for a couple of minutes then remove from the heat.
CHALAKILIS (CHICKEN AND CORN)
Found at chamorro.com, posting for ZWT 7 for Guam. The page attributes the recipe to "Real Guamanian Recipes" by Dorothy's Kitchen Cook Book. I am guessing I will make this with skinned chicken or possibly chicken breasts.
Provided by smellyvegetarian
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic in oil (recipe says to discard but I imagine doing so may be difficult with minced garlic?).
- Add remaining ingredients except coconut milk and bring to a boil.
- Continue cooking until chicken is tender to a fork, about 30 minutes.
- Add coconut milk and serve with rice.
Nutrition Facts : Calories 950, Fat 55.7, SaturatedFat 22.8, Cholesterol 172.5, Sodium 1396.8, Carbohydrate 61, Fiber 1.8, Sugar 43.3, Protein 51.9
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
CHILAQUILES WITH CHICKEN
This casserole comes from the "Los Barrios Family Cookbook" and although it is tasty with just plain chicken, it is elevated to sublime using Canary Girl's Chicken Verde. Just make sure you drain any excess liquid off the chicken. Assemble the dish right before baking -- if you do it in advance, the sauce may make the tortilla strips soggy. You can buy green tomatillo sauce in cans, but I have also posted Los Barrios recipe.
Provided by Kirstin in the Couv
Categories Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- To make the fried tortilla strips, slice corn tortillas into thin strips.
- Fry in a large skillet of hot oil until light golden brown and crisp, watching carefully so they do not burn.
- Remove with a slotted spoon and drain on paper towels.
- To assemble the casserole, spread the corn strips on the bottom of a 9x13" baking dish.
- Place the chicken on top and cover with the sauce, then top with cheese.
- Cover with foil and bake for 20 minutes or until heated through.
- Spread the sour cream over the top of the casserole and serve.
Nutrition Facts : Calories 234.1, Fat 15.2, SaturatedFat 7.7, Cholesterol 84.8, Sodium 177.3, Carbohydrate 1.8, Sugar 1.9, Protein 21.7
CHICKEN CHILAQUILES
This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro.
Provided by CARRIEANN23
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. Place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
- Spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. Sprinkle the corn evenly over the meats and layer the remaining chips over the top. Whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. Top the casserole with the shredded Monterey Jack cheese.
- Bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 20.8 g, Cholesterol 70.9 mg, Fat 26 g, Fiber 2.5 g, Protein 19.4 g, SaturatedFat 12.3 g, Sodium 430 mg, Sugar 1 g
BLACKENED CAJUN CHICKEN AND CORN
Make and share this Blackened Cajun Chicken and Corn recipe from Food.com.
Provided by Chippie1
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat Barbeque.
- Trim any excess fat from the chicken, but leave the skin in place.
- Slash the thickest parts with a knife, to allow the flavors to penetrate the meat as much as possible.
- Pull husks and silks off the corn cobs, then rinse under cold running water and pat them dry with paper towel.
- Cut cobs into thick slices.
- Mix together all the spices.
- Brush the chicken and corn with the melted butter and sprinkle the spices over them.
- Toss well to coat evenly.
- Cook the chicken piece on a medium-hot barbeque for about 25 minutes, turning occasionally.
- Add the corn after 15 minutes, and grill, turning often, until golden brown.
- Serve garnished with fresh chopped parsley.
Nutrition Facts : Calories 146.9, Fat 9.5, SaturatedFat 5.6, Cholesterol 22.9, Sodium 66.7, Carbohydrate 16.4, Fiber 2.5, Sugar 2.5, Protein 2.6
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- Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.
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