Tuesday, September 13, 2011

Chicken Chilaquiles and King Ranch Chicken

Some common ingredients but some very different and delightful tastes! The easy step is beginning with a Rotisserie Chicken!

One of my previous Hispanic co-workers used to make Chicken Chilaquiles for us at work. Many times we ate them over scrambled eggs for a tasty breakfast. We served in-house Salsa Verde so this is what he used when making them.

Chicken with Chilaquiles and Salsa Verde
1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde  (sometimes called tomatillo sauce; from a 16-oz jar)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz)
1 cup shredded cheddar
1/4 cup chopped fresh cilantro
Stir together sour cream and just enough milk to get a thick pourable consistency.
Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat.
Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
Transfer chilaquiles to a large platter.
Sprinkle with feta, cheddar ,cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

King Ranch Chicken
1 chicken, cooked and deboned (use a purchased Rotisserie Chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with chilies, diced
1 large onion, chopped
1 can chopped green chiles
1 can Chipotle Corn, drained
1 package (10-12 count) corn tortillas
1/2 lb. cheddar cheese, grated
Cut tortillas into strips. Dip in chicken broth to soften. Combine chicken, onion, and pepper. Mix soups and Rotel tomatoes,green chiles and Chipotle corn; add chicken mixture. In a 13 x 9 x 2 inch buttered casserole dish, alternately layer the tortillas, chicken soup mixture, and grated cheese. Repeat, ending with cheese. Bake at 350 degrees for 30 to 40 minutes. May be prepared ahead of time and frozen or refrigerated.

Hope you enjoy these as much as I do!