Mexican Chilequides Recipe
Ingredients
| Chicken Breasts-2 whole, skinned, boned, and grilled and sliced into 1/4 inch julienne(about 1 pound each), | ||
| Unsalted butter | 2 Tablespoon | |
| Onion | 1 | |
| Tomatoes-5 medium sized, peeled, seeded, and coarsely chopped | ||
| Cilantro | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Serrano chilies | 2 | |
| Salt | 1 To taste | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Corn tortillas-8 6-inch | ||
| Sour cream-1 cup sour, at room temperature | ||
| Queso | 1 1/2 Cup (16 tbs), freshly grated | |
| Chicken stock | 2/3 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat the oven to 350° F.
2. In a large heavy saucepan over medium heat, melt the butter.
MAKING
3. Add the onion and sauté until lucent, about nearly 5 minutes.
4. Move the onion into a food processor fitted with steel blade.
5. Add tomatoes, cilantro, garlic, and chilies into it.
6. Process the ingredients to form salsa.
7. Return the mixture into the saucepan.
8. Bring to boil. Reduce the heat and carry on the stirring occasionally; simmer the flame until slightly thickened, about 20 minutes.
9. Taste for salt.
FINALIZING
10. Heat 1/2 inch oil in a large heavy skillet
11. Cook the tortillas one at a time until these become golden brown, about 2 minutes per side.
12. Drain on the paper towel.
13. In the bottom of a 9 x 13-inch baking dish, overlap 3 pieces of tortillas.
14. Top with a third of the salsa, a third of the sour cream, a third of the chicken, and a third of the cheese.
15. Repeat the layers.
SERVING
16. Pour the stock over the layers and bake about 35 minutes, or until the top is brown and bubbling. Serve immediately or warm.
1. Preheat the oven to 350° F.
2. In a large heavy saucepan over medium heat, melt the butter.
MAKING
3. Add the onion and sauté until lucent, about nearly 5 minutes.
4. Move the onion into a food processor fitted with steel blade.
5. Add tomatoes, cilantro, garlic, and chilies into it.
6. Process the ingredients to form salsa.
7. Return the mixture into the saucepan.
8. Bring to boil. Reduce the heat and carry on the stirring occasionally; simmer the flame until slightly thickened, about 20 minutes.
9. Taste for salt.
FINALIZING
10. Heat 1/2 inch oil in a large heavy skillet
11. Cook the tortillas one at a time until these become golden brown, about 2 minutes per side.
12. Drain on the paper towel.
13. In the bottom of a 9 x 13-inch baking dish, overlap 3 pieces of tortillas.
14. Top with a third of the salsa, a third of the sour cream, a third of the chicken, and a third of the cheese.
15. Repeat the layers.
SERVING
16. Pour the stock over the layers and bake about 35 minutes, or until the top is brown and bubbling. Serve immediately or warm.
Chef
