Friday, April 13, 2012

Chicken Chilaquiles

If time allows, this will be my use of "chiles" this week! And, it did, although I forgot to take a picture of the finished product. Everyone loved it at work and wants the recipe.

Chicken Chilaquiles
serves 8

1 Tbsp vegetable oil
1 (16-ounce) package of corn tostadas, crumbled coarsely
1 large yellow onion, finely diced
1 teaspoon ground cumin
1 1/2 teaspoon oregano, preferably Mexican
1 3/4 cup chicken stock
4 cups (about 12 ounces) shredded cooked chicken
6 ounces Chihuahua cheese, grated or Quesadilla cheese(Monterey Jack can be substituted)
2 3/4 cups Roasted Tomatillo Salsa (recipe follows)

Mexican crema or sour cream
Queso fresco
Chopped cilantro

Preheat oven to 375º F.

Preheat 1 Tbsp. vegetable oil in skillet. Add the onion to the oil and sauté until softened, about 5-7 minutes.  Add the cumin and oregano and sauté another minute.  Add the stock and bring the mixture to a simmer, stirring occasionally, until the liquid is reduced to 2/3 cup, about 10 minutes.  Add the chicken and 2 3/4 cups of the salsa and bring the mixture to a boil.

Remove from the heat and transfer the mixture to a large bowl.  Add the cheese and tortilla strips and toss to combine.  Transfer the mixture to a shallow 2-quart baking dish. Bake uncovered until the top is golden brown, about 15-20 minutes.

Serve with crema, crumbled queso fresco, chopped cilantro, and remaining salsa.  Enjoy!

Roasted Tomatillo and Poblano Salsa
makes about 5-6 cups

*The salsa can be made up to 1 day ahead and refrigerated, covered

2 medium white onions, quartered
2 large poblano peppers, seeded, cut in pieces
10 tomatillos (about 2 pounds), husked and washed, quartered
1-2 jalapeños (optional) seeded, cut in half
4 large garlic cloves, whole
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste

Preheat the oven to 400 degrees and position an oven rack in the center position.  .  Bake the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides.  Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos.    Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky.  Add the cilantro and lime juice and pulse until almost smooth.  Season generously with salt to taste.