CHICKEN SOPA
Like a lasagna except with corn tortillas instead of pasta!
Provided by Sue
Categories Meat and Poultry Recipes Chicken
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
- In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.
Nutrition Facts : Calories 704.8 calories, Carbohydrate 37.8 g, Cholesterol 163.4 mg, Fat 37.2 g, Fiber 4.2 g, Protein 53.7 g, SaturatedFat 12.7 g, Sodium 1349.8 mg, Sugar 2.6 g
SOPES
Steps:
- Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.
- Take a piece of the dough about the side of a cue ball, and roll into a firm ball. In a tortilla press or with a hard flat book or cutting board, line with 2 pieces of plastic. Place masa ball in the middle and apply pressure until ball pushes out to 4 to 5-inch diameter. (if edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist.)
- Heat a cast iron pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool.
- While still warm, remove the center of the dough, and form the edges up, making a hollow tart like shell.
- Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Hold warm for service.
CHICKEN SOPE
Steps:
- For the grilled chicken: Preheat a grill to 300 degrees F, then reduce the heat to 200 degrees F.
- Chop the chicken thighs and add to a bowl. Add the lime juice and season with salt and pepper. There is no need to marinate, just put the chicken straight on the grill and cook until golden but not too dry, about 20 minutes. Set aside for the sope assembly.
- For the sope: Mix the Maseca with 1/2 cup water in a bowl and mix by hand, adding more water if necessary, until you get a putty-like consistency. Using your hands, shape the Maseca into circles about 1/4 inch thick and 4 inches wide. Place the sopes in a non-stick pan and cook until light brown, 1 to 2 minutes per side. While the sopes are warm, pinch the top side up to create an edge all the way around. Let them cool for 30 minutes.
- Pour the enchilada sauce into a bowl and dip the sopes in the sauce, completely covering them. Let the sopes sit for 30 minutes at room temperature.
- Fry the sopes in a deep-fryer or pan filled with enough canola oil to cover them for 2 to 3 minutes on each side, or a little longer if you want them crispy. Put 1 sope on each serving plate and top with the grilled chicken, refried beans, queso fresco and iceberg lettuce divided evenly among the 4 plates. Garnish with the radishes, jalapenos and tomatillo salsa and serve.
SOPES
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.
Nutrition Facts :
SALSA VERDE CHICKEN SOPES RECIPE
Shake up taco night with our Salsa Verde Chicken Sopes Recipe. This skillet-simple sopes recipe is creamy, cheesy and a muy delicioso addition to your day.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.
- Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.
- Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 2 g, Protein 12 g
CHICKEN NOODLE SOUP
Make and share this Chicken Noodle Soup recipe from Food.com.
Provided by MizzNezz
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pot.
- Sauté the celery, carrot and onion for 5 to 10 minutes.
- Add thyme, poultry seasoning, chicken broth and bouilion.
- Bring to a boil.
- Add noodles and chicken and cook on low for 20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 304.8, Fat 8, SaturatedFat 2.6, Cholesterol 70.3, Sodium 1085.2, Carbohydrate 32.3, Fiber 2.4, Sugar 3.6, Protein 24.1
SOPES
Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off.
Provided by cervantesbrandi
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour masa and salt into a bowl, add in enough water to moisten masa. Masa should be slightly sticky to the touch.
- Form masa into balls the size of a large egg. Once all are formed into balls cover with a damp towel.
- Place a piece of plastic wrap on the tortilla press or your kitchen counter. Place the ball of masa in then center. Cover with the other piece of plastic. Press down on the tortilla press or using a flat bottomed plate or skillet until the tortilla is formed and about 1/4 inch thick.
- Heat a griddle or comal on medium high, cook each sope for 1 minute. Flip and cook for another 30 seconds, once you take the sope off the comal, place it on a dry towel and on the side you cooked first, pinch from the inside of the sope to the edge to form a rim all around the sope, this will look like a tostada with a 1/2 edge around.
- Once all sopes are cooked and formed cover them with a dry towel. Heat oil in a pan or deep fryer to 350 degrees. Fry each sope on both sides for 3 minutes. Place them on paper towels to blot off some of the extra oil.
- Serve topped with beans or meat of your choice, and then top with your choice of cheese, lettuce, tomatoes, salsa, crumbly cheese such as cotija or crema.
- Note: See Recipe #378725 for a good recipe for shredded chicken as pictured above.
Nutrition Facts : Calories 138.7, Fat 1.5, SaturatedFat 0.2, Sodium 98.8, Carbohydrate 29, Fiber 2.4, Sugar 0.6, Protein 3.5
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CHICKEN SOPES - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
4.2/5 (4)Total Time 1 hr 20 minsCategory Appetizer, Main CourseCalories 152 per serving
- Rinse chicken breasts under cool running water. Place in a pot with enough water to cover and cook over medium heat for 20 minutes. Once done, remove chicken and let cool for a few minutes. Reserve about half a cup of broth the chicken was cooked in. Shred chicken with two forks. Set aside.
- Chop the onion, peppers, tomatoes, lettuce, cilantro and garlic. Cut avocado into small cubes and sprinkle with some lime (this prevents the avocado from discoloring). Set all ingredients aside.Be careful not to rub your eyes after cutting the serrano pepper.
- Mix 2 cups of the MASECA Instant Masa Corn Flour with 1 1/4 cups of water in a bowl. With clean hands mix corn flour with water and knead until a uniform dough forms (until the dough is no longer sticky in you hands.) If the dough is to dry, add in a little more water and if dough is two sticky add more corn flour.
- Add a teaspoon of oil to a cast iron pan and spread oil around pan with a napkin. Heat cast iron over medium heat for a few minutes until pan is quite hot. Add NO MORE than two sope dough circles at a time to pan and cook for about 3 to for 4 SECONDS on each side. Remove from heat and lay on a plate. Immediately, using your fingers, spread dough from the center out to edge to form a wall, pinch along the sides. Be careful dough is hot. Repeat with second sope. You must work quickly to form walls or dough will harden...this is why we do two at a time. Set aside. Now go back and repeat the same exact process with the rest of the dough circles.
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