CHICKEN SUIZA CHILAQUILES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Preheat the oven to 375 degrees F.
- Spray the tortillas and toast until golden and crisp. Remove and set aside. Increase the oven temperature to 500 degrees F.
- Char the peppers all over on gas stovetop burner or under the broiler. Place in a bowl, cover and cool to handle. Peel and seed the peppers.
- Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic.
- Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning. Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.
- Fill a casserole dish with the crisp tortilla strips and top with half of the cheese. Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown. Remove and top with sliced red onion rings and more cilantro leaves.
- Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from skin and bones. Strain and reserve all of the cooking liquids.
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Vicki Crain
[email protected]This dish is a bit time-consuming, but it's worth it. The end result is a delicious and authentic Mexican dish.
Lexi Chaney
[email protected]This is one of my favorite recipes. It's easy to make and always a crowd-pleaser.
Kajol Das
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover chicken.
Jacob Ortiz
[email protected]This recipe is a great way to use up leftover chicken and vegetables. It's also a great way to get your kids to eat their vegetables.
garesh karki
[email protected]I'm not a fan of spicy food, but I was able to enjoy this dish without any problems. The tomatillo sauce is mild and creamy.
Joy Nabukwasi
[email protected]This dish is easy to make and perfect for a weeknight meal. It's also a great way to get your kids to eat their vegetables.
Urmila Ban
[email protected]I love the smoky flavor of the chipotle peppers in this dish. It adds a nice depth of flavor.
Fabian Dandelion Jones
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover chicken.
DEZEL
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and authentic Mexican dish.
Richard Eubanks
[email protected]I'm not a big fan of tomatillo sauce, but I really enjoyed this dish. The flavors were well-balanced and the chicken was cooked perfectly.
Codedboy 248
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Neshun Woods
[email protected]This is one of my favorite recipes. It's easy to make and always a crowd-pleaser.
Oladimeji Folahanmi
[email protected]I love the combination of textures in this dish. The crispy chilaquiles, tender chicken, and creamy tomatillo sauce are a perfect match.
Bonnie Greenwood
[email protected]Absolutely delicious! The flavors of the chicken, tomatillo sauce, and chilaquiles blended perfectly. It was a hit with my family and friends.