Can someone please share the recipe for Cheesy Chicken Chilaquiles? (2024)

Would anyone be a dear and post this recipe? I searched the threads and the files and couldn't find it. I have the cookbook, but I'm not going home tonight and want to make it at a friend's house for dinner.

Merci en avance!

Keith

Cheesy Chicken Chilaquiles
Ingredients:
1 1/2 lb (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro

12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream or crema (optional)
Directions:
1. Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
2. Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
3. Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
Yield: 8 servingsNutrients per serving: U.S. Nutrients per serving: Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 gU.S. Diabetic exchanges per serving: 2 starch, 2 medium-fat meat, ½ fat (2 carb)Cook’s Tips: Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer’s cheese can be substituted for the queso fresco.Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.©The Pampered Chef, Ltd. 2009
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pamperedchef07 said:

Okay so is salsa verde, green enchilada sauce or is it something totally different?

Click to expand...

Salsa Verde is not the same as green enchilada sauce. It is a salsa, not a sauce.

Okay, I looked up more of a discription... (disagree with the first line... I've had very hot green salsas).

Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions. Salsa Verde