08
Jun
Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Reserve 1 cup broth for use in casserole.
Zest and juice of 1 lime.
Chicken chilaquiles casserole recipe. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12 to 17 minutes turning occasionally until skin is blistered and evenly browned not burned. Add the chicken broth and lime juice and whisk until smooth.
Bring the mixture to a simmer and cook until the sauce is smooth and slightly thickened 2 to 3 minutes. Stir in the cream then pour. Reserve 1 cup broth for use in casserole.
When cool enough to handle cut or shred chicken into large pieces. In a large bowl mix onion broth soups milk salsa chiles and black olives. Spray the bottoms of a 9 x 13 and a 5 x 8 baking dish.
Serves 4 to 6. 12 teaspoon kosher salt. 12 teaspoon ground cumin.
Zest and juice of 1 lime. 2 12 cups cheese. 2 12 cups tomatillo salsa store-bought or homemade For garnish.
10 flour or corn tortillas 6 to 8 inches in diameter cut into 12-inch strips 2 cups shredded cooked chicken or turkey 1 13 cups salsa verde or green sauce 2 cups shredded Chihuahua or mozzarella cheese 8 ounces. Chicken Chilaquiles Chilaquiles Recipe Mexican Breakfast Recipes Mexican Food Recipes Mexican Meals Mexican Dishes Dinner Recipes Chili Mexican Cooking. 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.