GREEN CHILAQUILES WITH CHICKEN AND SQUASH
Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course
Time 45m
Yield Serves four
Number Of Ingredients 13
Steps:
- Poach the chicken breast, shred or cut into small dice and set aside.
- Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chilies, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.
- Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1201 milligrams, Sugar 12 grams, TransFat 0 grams
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Lalo Din
[email protected]Yum!
wello Dessa
[email protected]Easy peasy
Angelina Simmons
[email protected]Meh
Krishna Yadav
[email protected]Would make again
Robo Raptor70
[email protected]Not bad!
Deborah Strain
[email protected]This recipe was a disaster. The chicken was tough, the squash was mushy, and the green salsa was way too spicy. I had to throw the whole thing away.
Mendai Johnny
[email protected]I thought this recipe was just okay. The chicken was a bit dry, and the squash was bland. The green salsa was also not very flavorful. I won't be making this again.
Saim Zahid
[email protected]My family loved this recipe. The chicken was tender and juicy, and the squash was soft and flavorful. The green salsa was also very good - it had a nice kick to it. We will definitely be making this again.
Nhlaks Nate
[email protected]This was an easy and delicious recipe. I used rotisserie chicken to save time, and it worked out great. The squash added a nice touch of sweetness and the green salsa was flavorful. I will definitely make this again.
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[email protected]I've made this recipe a few times now and it's always a winner. The green salsa is so flavorful and the chicken and squash cook perfectly in the oven. I usually serve it with a dollop of sour cream and a sprinkle of cotija cheese.
Dlawer Hossain
[email protected]These green chilaquiles were a hit with my family! The chicken was tender and flavorful, and the squash added a nice sweetness. The green salsa was also very good - it had just the right amount of heat. I will definitely be making this recipe again.